Chicken A La Sardinia
From gotmusicinme 13 years ago
- 45 to make
- Serves 8
I love Italian cooking and this seemed exotic yet easily do-able
Ingredients
- chicken with fennel, olives, and white wine shopping list
- 8 chicken legs and thighs, halved and skinned shopping list
- 2 fennel bulbs with fronds, coarsely chopped shopping list
- 6 garlic cloves, halved shopping list
- 1/2 cup black olives shopping list
- 2 teaspoons fennel seeds, lightly crushed shopping list
- 1/4 to 1/2 teaspoon chili flakes shopping list
- 1 teaspoon freshly ground black pepper shopping list
- 1 cup dry white wine shopping list
- 1 tablespoon extra-virgin olive oil shopping list
- 1 teaspoon salt shopping list
- Combine the chicken pieces, fennel wedges and fronds, garlic, olives, fennel seeds, chili, pepper, wine, and olive oil in a 10- x 14-inch roasting pan. Refrigerate for 2 to 48 hours, tossing once in a while. shopping list
- Preheat the oven to 450°F. shopping list
How to make it
- Combine the chicken pieces, fennel wedges and fronds, garlic, olives, fennel seeds, chili, pepper, wine, and olive oil in a 10- x 14-inch roasting pan. Refrigerate for 2 to 48 hours, tossing once in a while.
- Preheat the oven to 450°F.
- Season the chicken and fennel evenly with the salt. Roast in the preheated oven for 1 hour and 15 minutes, or until the chicken is browned and cooked all the way through and the fennel is tender, basting every 15 minutes with the cooking juices. Serve hot. Serves 4
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