Name: Braised fennel chicken
Prep time: 15 min
Cook time: 55 min
Total time: 70 min
Yield: 4
Ingredients: 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

Braised fennel chicken

Dollar-wise dinners to get you through the week.

Serves 4

Prep

15M

Cook

55M

Total

1H 10M

Ingredients

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.

Women's Weekly Food