Braised Chicken with Fennel & Orange

This recipe works in combination with: Chicken Cacciatore. This recipe features in these meal plans: Tasty & Inexpensive.

Chicken braised with fennel and orange and served with roasted potatoes.

Ingredients

  • 2 chicken legs
  • 1 orange, zested and juiced
  • 1/2 medium onion (approx 185g each), finely chopped
  • 1 medium fennel (approx 350g), cut into wedges
  • 3 large new potatoes (approx 110g each), quartered
  • 1 clove of garlic, finely chopped
  • 250ml vegetable stock, prepared according to the packet instructions
  • 1 tsp dried mixed herbs
  • 2 tbsp vegetable oil
  • 25g margarine/butter
  • Serves: 2
  • Course: Main Course
  • Preparation time: 10 mins
  • Cooking time: 75 mins
  • Oven temp: 200c
  • Price per person: £1.98
  • Store cupboard: Basic
  • Calories per serving: 887
  • 5-a-day per serving: 2.7
  • Print Recipe
Braised Chicken & Fennel photo
Tasty?

414 cooks think so

Method

  1. Preheat the oven. Season the chicken legs generously with salt and pepper. Heat the oil in a large saucepan over a high heat and fry the chicken legs for 3-4 minutes on each side, or until browned and the skin is crispy. Remove from the pan and set aside.
  2. Add more oil to the pan, if necessary, and fry the onion, fennel and garlic over a medium heat for 3-4 minutes, or until soft. Stir in the mixed herbs, orange juice, stock and a pinch of salt and pepper. Bring to the boil, and simmer for 5 minutes, then transfer to a greased ovenproof dish and lay the chicken legs on top. Cover and roast on the middle shelf of the oven for 60 minutes.
  3. Meanwhile, cook the potatoes in lightly salted boiling water for 4-5 minutes, or until they begin to soften. Drain well and transfer to a baking tray. Toss the potatoes with the butter, 1 tbsp oil and a pinch of salt and pepper. Roast on the top shelf of the oven for 40 minutes, or until crispy.

Cook's tips

Toss the potatoes every 10-15 minutes so they crisp evenly.


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