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Chicken with Fennel

I Free Range Chicken
2 med Onions
2 Heads Fennel
110g Black Olives (Stoned)
I Tin chopped Tomatoes
1 Tablespoon Vinegar
1 Teaspoon Sugar
Salt and freshly ground black pepper
Olive oil for frying.

Set the oven to Gas 6,200C,400F (175C in a fan oven)
Joint the chicken into eight pieces, cut each breast in two and separate the thighs from the drumsticks.
Heat some olive oil in a pan until very hot.
Fry the chicken pieces in this until brown, then take out of the pan and put to one side.
Peel and thinly slice the Onion.
Slice the fennel thinly.
Fry these in a little olive oil until tender and beginning to brown.
Add the tomatoes to the pan of fennel.
Season with the salt, pepper and vinegar and sugar.
Add the stoned Olives.

Pour this into a small roasting tin.
Put the chicken pieces on top.

Cook uncovered in the preheated oven for 30 to 45 mts.

Serve with rice or potatoes.

April 23, 2006 06:20 PM | 0 Comments
  Martin Dwyer
Consultant Chef