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Chicken with Potatoes, Tomatoes and Fennel
Chicken with Potatoes, Tomatoes and Fennel is a modern Irish recipe for a classic stew of chicken and potatoes in a white wine, chicken stock, tomato and fennel base. The full recipe is presented here and I hope you enjoy this classic Irish version of: Chicken with Potatoes, Tomatoes and Fennel.
prep time
20 minutes
cook time
50 minutes
Total Time:
70 minutes
Serves:
4
Rating: 
Tags : Herb RecipesChicken RecipesFowl RecipesVegetable RecipesIrish Recipes
Chicken with Potatoes, Tomatoes and Fennel: An Irish recipe for a stew of chicken and potatoes in a white wine, chicken stock, tomato and fennel base.
Ingredients:
500g potatoes, boiled for 7 minutes, drained and sliced thinly
4 chicken drumsticks
4 chicken thighs
60g thick-cut bacon rashers, diced
2 small fennel bulbs, cut into wedges (remove any fronds)
200ml chicken stock
100ml dry white wine
225g ripe tomatoes, quartered
1 1/2 tsp fresh thyme, chopped
1/2 garlic clove, finely chopped
1 tsp finely-grated lemon zest
2 tbsp fresh parsley
reserved fennel fronds
salt and freshly-ground black pepper, to taste
Method:
Dry-fry the chicken in a heavy flameproof casserole until browned. Remove from the pan and set aside.
Fry the bacon and fennel until the fennel just begins to brown then stir in the stock and the wine.
Return the chicken to the casserole and tuck the potatoes and the tomatoes around and between the chicken pieces. Sprinkle with the thyme, garlic, lemon zest and seasonings.
Cover the casserole with a tight-fitting lid (or foil and then a lid) then transfer to an oven pre-heated to 180°C and bake for about 45 minutes, or until the chicken, potatoes and the fennel are tender.
Mix together the parsley and fennel fronds, scatter over the casserole and serve.
