Login or create an account to edit.
Vanilla Roast Chicken with Fennel
Category: Main Course, Chicken
Serves: 4
Rating:
(0)Tags:
Ingredients:
2 medium fennel bulbs, trimmed, cut in half lengthwise and then across into 1/4” thick slices, 3 ribs reserved 4 to 4-1/2 lb. chicken 3/4 t. kosher salt Freshly ground pepper to taste 3 T. unsalted butter 1 T. honey 2 t. grated orange zest 1/4 c. orange juice 2 t. fresh lemon juice 2-1/2 t. vanilla extract 4 t. extra virgin olive oil 1 clove garlic, peeled and minced 1/2 c. dry white wine
Directions:
Preheat oven to 425°. Place reserved fennel ribs in cavity of chicken. Season with 1/2 t. salt and pepper. Place in roasting pan. Melt butter in small saucepan over low heat. Stir in honey, zest, juices and extract. Brush the chicken all over with the vanilla mixture, place the chicken on its side and roast 15 minutes. Turn chicken onto other side and baste with pan juices and roast for 15 minutes. Meanwhile, heat oil in in a large skillet over medium low heat and sauté garlic until soft, about 3 minutes. Add the fennel and sauté over medium heat until softened and golden, about 15 minutes. Season with 1/4 t. salt and pepper. Remove chicken from oven, place breast side up and reduce oven temperature to 375°. Spoon the fennel around the chicken and pour the wine over the fennel. Return to oven and roast, basting with pan juices every 10 minutes, until the juices run clear when the chicken is pricked in the thickest part of the thigh, about 35-45 minutes. If the chicken browns too quickly, cover loosely with aluminum foil. To serve, remove the fennel from the pan with a slotted spoon and divide among four plates. Carve the chicken, season to taste and serve immediately.