This week’s recipe for Cook the Book Fridays comes from Dorie Greenspan’s cookbook, Everyday Dorie. Lemon-fennel chicken in a pot is basically a hands-off dish that was perfect for a busy recent Sunday dinner
Dorie makes it sound so lovely:
A head of fennel, a couple of lemons and a lot of garlic and shallots get tossed in a pot with olive oil, honey, thyme and bay leaves and jiggled a bit to make a bed for an oil-massaged chicken. Then you pour over some broth, cover the pot and sit back while the bird turns golden and the vegetables soften and pick up even more flavour.
Ok sure! But I wasn’t going to make a whole chicken – I found whole chicken legs which I thought would be perfect for a smaller version of the dish. Also, if you look at the photo in the book, the chicken is not exactly “golden” (how can it be when the pot is covered? There are instructions to run it under the broiler after it’s finished cooking) so I already had plans to broil the dish at the end – chicken needs to be golden!
The chicken cooks at 450˚F for 90 minutes (time given for a whole chicken) which seemed like a lot – I tested the temperature of my chicken with a digital meat thermometer to check for doneness and my chicken was just in around an hour.
This was tasty but I have to say the fennel flavour was somewhat lost (and the veggies were a little soft for my liking…). A great technique (and a good cut of chicken for this – and a good one to remember) but I think I prefer crispy veggies (like potatoes, carrots etc…) with my roast chicken (and I definitely prefer crispy golden skin!).
Get the recipe for Dorie Greenspan’s Lemon-fennel chicken in a pot from Everyday Dorie on page 133 of Everyday Dorie.
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Disclosure: I was provided with a copy of “Everyday Dorie” for review purposes. I was not asked to write about the book, nor am I being compensated for doing so. All opinions 100% my own.
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