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🍽️ Spiced Chicken with Fennel

585 kcal · 30 min · 4 servings

Ingredients

• 1.5 kg Poultard (1 Poultard; cut into 8 pieces by the poultry dealer)
• 1 tbsp fennel seeds
• 1 tsp white peppercorns
• 1 star anise
• a pinch cinnamon
• salt
• 3 tbsp olive oil
• 2 bulbs fennel
• pepper
• 0.5 lemon
• 100 ml white wine (or light grape juice)
• 5 tbsp dry vermouth (or poultry stock)
• 200 ml poultry stock (jar)

Instructions

1. 1. Rinse the chicken pieces under running water.
2. 2. Pat the meat dry thoroughly with kitchen paper.
3. 3. Trim off any excess fat from the meat.
4. 4. Place fennel seeds, peppercorns, star anise, cinnamon, and about half a teaspoon of salt into a mortar.
5. 5. Grind the spices finely together.
6. 6. Rub the chicken pieces all over with the spice mixture.
7. 7. Heat two tablespoons of oil in a casserole dish over medium heat.
8. 8. Fry the chicken pieces on all sides until golden brown.
9. 9. Let the meat cook for about five to ten minutes.
10. 10. Remove the stalks and the tough base from the fennel.
11. 11. Rinse the fennel under running water.
12. 12. Slice the fennel thinly lengthwise.
13. 13. Remove the fried chicken pieces from the casserole and set them aside.
14. 14. Add the fennel slices to the remaining cooking fat.
15. 15. Sauté the fennel for two to three minutes over medium heat.
16. 16. Season the fennel with salt and pepper to taste.
17. 17. Squeeze a lemon.
18. 18. Add one tablespoon of lemon juice, white wine, and vermouth to the fennel.
19. 19. Let the liquid reduce for three to four minutes.
20. 20. Pour poultry stock into the casserole.
21. 21. Place the chicken pieces back on top of the vegetables.
22. 22. Bring the mixture to a boil.
23. 23. Preheat the oven to 180 degrees Celsius (convection 160 degrees Celsius, gas mark 2 to 3).
24. 24. Place the casserole in the oven and bake the dish for about 20 minutes.
25. 25. Increase the oven temperature to 225 degrees Celsius (convection 200 degrees Celsius, gas mark 3 to 4).
26. 26. Bake the dish for a further 10 minutes.
27. 27. Remove the chicken pieces from the casserole and place them on a baking tray.
28. 28. Broil the meat under the grill for a few minutes until crispy.
29. 29. Lift the fennel out of the sauce.
30. 30. Reduce the sauce for three to four minutes over high heat.
31. 31. Return the fennel to the sauce.
32. 32. Finally, season the sauce with salt and pepper.
33. 33. Serve the chicken together with the fennel.

Nutrition per serving

• kcal: 585
• Protein: 69 g · Fett/Fat: 31 g · Carbs: 4 g