Chicken Recipes

ROAST CHICKEN WITH FENNEL

In Italy this dish is prepared with wild fennel. Cultivated fennel bulb works just as well.

INGREDIENTS
1 roasting chicken, about 3/2 pounds
1 onion, quartered
1/2 cup olive oil
2 medium fennel bulbs
1 clove garlic, peeled
pinch of grated nutmeg
3—4 thin slices pancetta or bacon
1/2 cup dry white wine
salt and black pepper

SERVES 4-5

1. Preheat the oven to 350°F. Sprinkle the chicken cavity with salt and pepper. Place the onion quarters in the cavity. Rub the chicken with about 3 tablespoons of the olive oil. Place in a roasting pan.

2. Cut the green fronds from the tops of the fennel bulbs. Chop the fronds together with the garlic. Place in a small bowl and mix with the nutmeg and seasoning.

3. Sprinkle the fennel mixture over the chicken, pressing it on the oiled skin. Cover the breast with the slices of pancetta or bacon. Sprinkle with 2 tablespoons of the oil. Place in the oven and roast for 30 minutes.

4. Meanwhile, boil or steam the fennel bulbs until barely tender. Remove from the heat and cut into quarters or sixths lengthwise. After the chicken has been cooking for 30 minutes, remove the pan from the oven. Baste the chicken with any oils in the pan.

5. Arrange the fennel pieces around the chicken. Sprinkle the fennel with the remaining oil. Pour about half the wine on the chicken, and return to the oven.

6. After 30 minutes more, baste the chicken again. Pour on the remaining wine. Cook for 15—20 minutes. To test, prick the thigh with a fork. If the juices run clear, the chicken is cooked. Serve the chicken surrounded by the fennel.