Baked Chicken with Potatoes, Fennel and Mint

Name: Baked Chicken with Potatoes, Fennel and Mint
Prep time: 1 h 15 min
Cook time: 1 h 15 min
Total time: 1 h 15 min
Yield: 4
Cuisine: Global
Ingredients: 3 bay leaves; 1 kilograms whole chicken legs each)—skin discarded, trimmed of all fat and separated into drumsticks and thighs; 177 milliliters dry white wine; 2 mediums fennel bulbs, quartered and cored; 4 garlic cloves, unpeeled; 1 Tbsp chopped mint; 2 Tbsps extra-virgin olive oil; 1 large onion, thinly sliced; 1 Tbsp chopped rosemary; 4 servings Salt and freshly ground pepper; 237 milliliters water; 454 grams large Yukon Gold potatoes each), peeled and sliced 1/4 inch thick

Baked Chicken with Potatoes, Fennel and Mint might be just the main course you are searching for. One serving contains 634 calories, 37g of protein, and 38g of fat. This recipe covers 28% of your daily requirements of vitamins and minerals. This recipe serves 4. Head to the store and pick up garlic cloves, water, wine, and a few other things to make it today. To use up the rosemary you could follow this main course with the Raspberry Brie Dessert Pizza with Rosemary and Candied Pecans as a dessert. It is a good option if you're following a gluten free and dairy free diet. From preparation to the plate, this recipe takes approximately 1 hour and 15 minutes.

Instructions

Preheat the oven to 42

Equipment you will use

Oven

In a medium saucepan of boiling salted water, cook the fennel quarters over high heat for 5 minutes.

Ingredients you will need

Fennel

Water

Equipment you will use

Sauce Pan

Drain well and pat dry.

In a large skillet, heat the olive oil until shimmering. Season the chicken drumsticks and thighs with salt and pepper and cook over moderately high heat until browned, about 5 minutes per side.

Ingredients you will need

Chicken Pieces

Salt And Pepper

Olive Oil

Equipment you will use

Frying Pan

Transfer the chicken to a large roasting pan, arranging the pieces around the edge.

Ingredients you will need

Whole Chicken

Equipment you will use

Roasting Pan

Add the wine to the skillet and simmer over moderate heat for 2 minutes, scraping up any browned bits.

Ingredients you will need

Wine

Equipment you will use

Frying Pan

Add the water to the skillet and simmer for 1 minute, then pour the liquid into the roasting pan. Arrange the potato slices in the center of the pan in an even layer. Season with salt and pepper. Arrange the onion slices on top of the potatoes and season with salt and pepper. Scatter the garlic, bay leaves, rosemary and mint over all. Arrange the fennel quarters over the onions. Cover with foil and bake for about 35 minutes, or until the chicken is cooked and the potatoes and fennel are tender.

Ingredients you will need

Salt And Pepper

Bay Leaves

Potato

Rosemary

Whole Chicken

Fennel

Garlic

Onion

Water

Mint

Equipment you will use

Roasting Pan

Oven

Aluminum Foil

Transfer the chicken and vegetables to a platter. Discard the bay leaves. Set the roasting pan over high heat and boil until the pan juices are reduced to 2/3 cup, about 3 minutes. Season the juices with salt and pepper and pour into a warmed gravy boat.

Ingredients you will need

Salt And Pepper

Bay Leaves

Vegetable