Braised Chicken with Garlic and Fennel
- 2 large garlic heads
- 3 fennel bulbs, about 1½ pounds total
- Two 3- to 3½-pound chickens, each cut into 8 pieces (wings reserved for another use), or 12 pieces bone-in chicken parts
- All-purpose flour, for dusting
- Salt and freshly ground black pepper
- 8 tablespoons olive oil
- 3 carrots, peeled and cut into ½-inch-thick slices
- 2 strips orange zest, each about 2½ inches long and ½ inch wide
- 1 teaspoon fennel seeds
- 1 pound new potatoes, each about 1½ inches in diameter, scrubbed clean, or cut to size if large
- ½ cup white wine
- 2 cups homemade or canned chicken stock
- Produce
- Carrots, peeled and cut into 1/2-inch-thick slices (3)
- Fennel bulbs (3)
- Garlic heads, large (2)
- Orange, zest (2 strips)
- Potatoes, new (1 pound)
- Meat
- 3- to 3 1/2-pound chickens (2)
- Canned Goods
- Chicken stock, homemade or canned (2 cups)
- Cooking & Baking
- All-purpose flour (1)
- Fennel seeds (1 teaspoon)
- Olive oil (8 tablespoons)
- Salt and freshly ground black pepper (1)
- Beer, Wine & Liquor
- White wine (1/2 cup)
Preparation
Read recipe preparation on cookstr.com
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Recipe Stats
Published June 21, 2012 (7 months ago).
22 people saved this recipe.
