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the olive tree taverna - laki’s chicken, fennel & lemon casserole

Jan

12

Laki’s chicken, fennel & lemon casserole

  • Laki’s chicken, fennel & lemon casserole
  • serves 4
  • A glug of olive oil
  • 600 g.chicken thighs and drumsticks mix
  • 1 large  onion, finely chopped
  • 2 medium size leeks chopped 1 cm thickness
  • 1 fennel bulb cut  into thick slices
  • garlic cloves  chopped
  • 1 glass of dry white wine
  • 150 g.chicken stock ( 2 cubes diluted in 150 g hot water )
  • 2 tbsps grated parmesan
  • Juice from 1 lemon
  • A sprig of fresh oregano or thyme
  • 3-4 spring onions chopped
  • Salt & pepper

Place a frying pan over high heat, add half  of the olive oil and saute the chicken until brown on all sides

Place it in a bowl with slotted spoon and throw away the fat from the pan.

Add the remaining olive oil and sauté the onion, leek and fennel for 5 minutes . Add the garlic and cook for 1 more minute, add the wine. simmer until the liquid has evaporated.

Add the chicken stock  bring to boil and immediately reduce heat. Season with pepper

Arrange the vegetables in an oven dish and add the chicken pieces . Cover with some foil and cook in preheated oven at 160 degrees C until vegetables are tender and chicken is cooked.

Turn the oven off , remove from the oven and sprinkle the parmesan all over  the fresh oregano,spring onions and lemon juice

Taste and add pepper and salt if necessary, place back in the oven and let it rest for 10 minutes. Serve with rice and steamed broccoli.

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