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

People Who Like This Dish 2
Reviews & Comments 1

Add a Link?

Post a link to another recipe or group by pasting the url into the box where you want it to show up. We'll do the rest.

Post Message or cancel

Maybe List
Hang onto this recipe

while I look at others.

Holding 0 recipes