Spanish Chicken with Fennel and Garlic

Posted by Darby on September 18, 2009 under Main, Vermentino | Be the First to Comment

This dish uses two favourite Spanish ingredients, saffron and tomato to give  a lovely red - yellow sauce but there is a few more flavours. Use a large enamel casserole.

Ingredients for 4

1 chicken jointed into 8 pieces

1 tsp fennel seeds

2 spanish onions

3 cloves garlic

1 tsp dried chilli flakes

1 tsp saffron threads

2 fennel bulbs, trimmed and sliced.

1 glass white wine

1 tin  pulped tomatoes

1 cup tomato passata

Rind of an orange thinly sliced

1 bay leaf

Olive oil

Parsley or coriander to garnish

Method

In a heavy based casserole saute the sliced onions, fennel and garlic in olive oil until translucent. Remove and put aside.

Brown the chicken pieces over medium heat. Do them in batches if neccessary. Remove

Degalze the pan with the wine then return the chicken and vegetables to the casserole. Add the tommatoes, passata, fennel seeds saffron bay leaf and orange rind.

Cook over slow heat or in the moderate oven to 1 hour. The chicken should be well cooked - falling off the bone.

Wine suggestion.

This is a flavoursome dish and needs a wine with some body.  I suggest a crisp dry Vermentino.