Wednesday, February 11, 2009

Half Chicken Braised with Tomatoes, Lemon, and Fennel

For this simple, mediterenean inspired dish, a simple tomato sauce, scented with fennel is the vehicle for a great balance of acidity and sweetness. To make this dish: onions, fennel, garlic, bay leaves, and olive oil are gently heated to create an infusion of flavors. Once the vegetables are softened (about 5 - 10 minutes) but not browned, crushed peeled tomatoes and tomato juice are added to create the broth that the chicken will gently braise in. Be sure to add the chicken to the pan skin-side-up to insure a crispy flavorful final product. Right before serving, dust with salt and zest a lemon over the chicken. Enjoy!


1/2 Chicken, seasoned lightly with salt

1/2 onion, sliced

1 bulb fennel, tops removed, bulb sliced

2 whole cloves garlic, crushed

3 bay leaves

1 lemon, zested

1 cup canned, crushed tomatoes

2 cups tomato juice


  1. Braise the chicken by putting the entire pot/pan in the oven for about 20-30minutes at 375F.