Recipe

Braised fennel chicken

Dollar-wise dinners to get you through the week.

  • 15 mins preparation
  • 55 mins cooking
  • Serves 4
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Ingredients

Braised fennel chicken
  • 1 tablespoon olive oil
  • 8 chicken drumsticks
  • 2 teaspoon paprika
  • 1 bulb fennel, trimmed, cut into wedges, fronds reserved
  • 1/2 cup wine
  • 400 gram cherry tomatoes
  • 1 cup chicken stock
  • 1/2 cup green olives, drained
  • 1 bay leaf
  • 1 sprig rosemary
Polenta
  • 5 cup chicken stock
  • 1 cup instant polenta
  • 30 gram butter
  • 1 orange, grated zest and juice

Method

Braised fennel chicken
  • 1
    In a frying pan, heat oil on high. Toss chicken in paprika, and season. Cook chicken for 5-6 minutes, turning. Remove from pan.
  • 2
    Add fennel to pan and cook for 2 minutes, stirring. Pour in wine, then cook for another 2 minutes, scraping down pan.
  • 3
    Return chicken to pan with remaining ingredients. Bring to a simmer on medium. Reduce heat. Simmer, covered, for 40-45 minutes.
Polenta
  • 4
    In a saucepan, bring stock to a simmer on medium. Gradually add polenta in a thin, steady stream, whisking to prevent lumps. Cook for 3-4 minutes, stirring, until it boils. Remove from heat. Stir in remaining ingredients. Season.
  • 5
    Serve chicken with polenta, topped with fennel fronds.