Chicken in a casserole with fennel and lemon

2024-06-21 07:36:29 / RECETA ALFA ALFA PRESS

Chicken in a casserole with fennel and lemon

Fennel and lemon are two kitchen ingredients that go best with chicken, especially the one baked in the oven.

Fennel brings freshness to your recipes and if you cook it then the fennel becomes silky smooth and sweet.

It is the perfect choice for sweet and spicy dishes.

Fennel is full of nutrients such as potassium, calcium, iron, magnesium, phosphorus, copper, zinc, manganese, selenium, folate, pantothenic acid, beta carotene, lutein, vitamins A, B6 and K.

In this AgroWeb.org article you will learn a very practical recipe for cooking chicken thighs with fennel slices in the oven.

This method of cooking preserves many of the values ​​of chicken and fennel meat, unlike deep frying or sautéing.

4-6 chicken thighs
2 fennel
4 garlic cloves
1 lemon
2 tablespoons olive oil
2 tablespoons white wine
1 teaspoon coarse salt
Ground black pepper

Preparation: 

Clean the fennel and cut each into four pieces.

Then cut each of the pieces into thin slices.

Put the chicken thighs together with the fennel slices in a bowl.

Peel and crush the garlic, then mince and add to the chicken thighs.

Finely grate the lemon peel and squeeze it.

Pour the lemon juice and zest over the chicken, then add the wine, salt and pepper.

After this marinating, put all the ingredients in a pan lined with baking paper.

The chicken should be in the middle of the pan and you should place the fennel slices around them.

Bake the meat in the oven for 30 minutes until the fennel is crispy and the chicken thighs are brown.

Remove the pan from the oven and cover with aluminum foil.

Leave it like this for 5 to 10 minutes.

For serving, chicken thighs with fennel should be accompanied by pilaf and green salad.

 

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