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Sauteed chicken with braised fennel, kipfler potatoes & saffron

  • 4servings
  • 60minutes

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Source: food.ninemsn.com.auReport recipe

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Nutrition Info . . .

NutrientsProteins, Lipids, Cellulose
VitaminsA, B2, B3, C
MineralsPhosphorus, Cobalt, Molybdenum

Ingredients Jump to Instructions ↓

  1. 4 portions of free-range chicken, cut into 5cm pieces

  2. 1 lemon, sliced

  3. 2 sprigs thyme

  4. 2 cloves garlic

  5. 1 tablespoon olive oil

  6. 1-2 large bulbs fennel, cut into large wedges

  7. 1-2 tablespoons olive oil

  8. cup white wine

  9. cup chicken stock

  10. 8 ripe tomatoes, roughly chopped

  11. 6 small kipfler potatoes, boiled or steamed, peeled and thickly sliced

  12. 2 cloves garlic, crushed

  13. pinch saffron

  14. 1-2 tablespoons olive oil, extra

  15. olive oil, to serve

  16. cup good quality aioli, to serve

  17. 2-3 sprigs fresh basil, picked and roughly torn

Instructions Jump to Ingredients ↑

  1. Marinate chicken overnight in lemon slices, thyme, garlic and a little olive oil.

  2. Heat a large pan, add oil and fennel. Cook on high heat, turning, until golden.

  3. Add white wine and chicken stock to deglaze pan.

  4. Add tomatoes, potatoes, garlic and saffron. Reduce heat, cover and simmer 45 minutes, or until fennel is soft.

  5. Meanwhile, heat another large pan. Add extra olive oil and chicken, place skin side down. Cook 3-4 minutes until skin is golden, turn over, reduce heat and cook 12-15 minutes until done.

  6. To check, turn chicken over and make a little cut on the underside in the thickest part of the meat or closest to the bone. Look for any raw meat or blood.

  7. Serve chicken with braised fennel, potato and tomato mixture.

  8. Drizzle with a little olive oil and aioli, garnish with basil.

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