Baked chicken with fennel and lemon sauce.
Cook time: 50 mins | Prep time: 20 mins | Serves: 6
Ingredients.
6 chicken drumsticks (1.5kg total)
1 brown onion, finely sliced
6 anchovy fillets, chopped
1 fennel bulb, finely sliced
3 garlic cloves, minced
2 tablespoons corn flour
1 tablespoon salt
1 teaspoon cracked pepper
1 lemon, juice
Garnish:
fennel fronds from the fennel bulb
1 lemon juice and zest
olive oil
salt and pepper to taste
Method.
1. Preheat oven to 180°C fan forced (350°F) and place a 30cm oven-proof saute pan on the stovetop.
2. In a bag (Use the same bag you bought the chicken in if possible) add chicken drumsticks, corn flour, salt and cracked pepper. Shake to coat the chicken. Bring olive oil up to medium heat and sear the chicken drumsticks for 4 minutes turning halfway.
3. Remove chicken and set aside. In the same pan add onion, anchovies, 1 tablespoon of anchovy oil from the jar, fennel and garlic.
4. Simmer on low to medium heat for 4 minutes. Add 500ml of water and lemon juice and mix through. Place the chicken legs back into the pan, on top of the onion and fennel mixture.
5. Place the baking dish into the oven for 40 minutes or until the chicken is cooked.
6. Top with more lemon juice and zest, add the leftover fennel fronds, a drizzle of olive oil, salt and pepper to taste. Serve with cooked brown rice, risoni pasta or crusty bread.
