Chicken, Pancetta & Fennel Bake
This is one of my families favourite meals during the cooler months. It’s comforting, rich and perfectly salty, serve with mashed butter beans, whipped polenta or creamy potatoes.
Fresh fennel bulb is a good source of vitamin C, a water-soluble vitamin critical for immune health, tissue repair, and collagen synthesis. It is also rich in B6 which plays a vital role in energy metabolism by breaking down carbohydrates and proteins into glucose and amino acids.
Ingredients
4 Chicken legs
2 ‘skin on’ chicken breasts cut in half
1 bulb of garlic, cloves
1 bunch of rosemary
300g Pancetta
3 bulbs of fennel
250ml white wine
250ml vegetable stock
Sea Salt & Black Pepper
INSTRUCTIONS
Preheat oven to 200c
Chop the rosemary
Crush the garlic cloves using the side of a knife and the palm of your hand
In a large bowl add the chicken, pour over 3 tbsp olive oil
Add the rosemary, garlic,1tsp sea salt and freshly ground black pepper.
Mix well with your hands
Place into a baking tray and cook for 20mins until the chickens starts to brown
Next slice the fennel lengthways making sure you keep the core so it doesn’t fall a part.
When the chicken is ready add the fennel and sprinkle with the pancetta.
Return to the oven for a further 15mins
Remove chicken & pour in the wine and stock, pop back into the oven for a further 15mins
Serve with celeriac mash, steamed veggies or a simple salad.
