Chicken, Fennel and Olive Tray Bake
Sweet fennel, salty olives, and lots of lemon make this chicken tray bake a winning combination. It's an all year round staple in my house, served with different sides to suit the weather. Add mash or roasted potatoes to make it a hearty wintery meal or a simple green salad on a hot night. This dish starts on the stove top and then finishes up in the oven, if you have an ovenproof casserole dish, use it to make it a true one pot wonder.
Ingredients 11
2 marylands chicken
1 fennel, small, sliced
6 cloves garlic, peeled
1⁄3 cup green olives
1⁄2 lemon
1⁄4 cup white wine
1⁄3 cup chicken stock
1⁄2 tsp salt, or to taste
1 tsp black pepper, cracked
2 tbsp olive oil
1⁄2 bunch parsley, chopped
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Method 7
Preheat the oven to 180°C. In this recipe the whole is used. Pick any fennel fronds and reserve for garnishing, then cut the green stalks off the fennel and thinly slice. Slice the white bulb of the fennel into thin wedges, about 2cm thick.
Peel the and keep whole. Cut two thin slices of , then cut them in half. Keep the remaining part of the lemon for the juice.
Place the on a plate and season with a little and . Place a medium frypan over medium-high heat and wait for the pan to get nice and hot. Add the then place the Marylands skin-side down and fry for 7-10 minutes, until the skin is golden brown and crispy. Remove from the frypan and place on a plate.
Reduce the heat to medium, add the and sauté, stirring occasionally for about 10 minutes, until the fennel starts to turn golden. Add the whole and and cook for 2 minutes stirring occasionally, then pour in the . Stir and scrape up any browned bits from the bottom of the pan, then leave to cook for 1-2 minutes to reduce and thicken slightly.
Squeeze in the juice from the remaining part of the , add the and and cook for 1-2 minutes, then transfer to a medium baking dish. Place the Marylands on top of the , nestling them in a little, then pour the into the tray and place the lemon slices around the .
Cover the baking tray with aluminium foil then place in the oven for 20 minutes. Remove the foil and bake for another 20-25 minutes, or until the liquid has reduced and the and are golden. To make the skin extra crispy, baste the chicken when you remove the aluminium foil.
Remove the tray from the oven. Chop the and scatter over the , along with any reserved fennel fronds. Serve straight from the tray.
Anna Guerrero's tips
If you have an ovenproof frypan with a lid, or a medium sized oven proof casserole dish you can make this a one pot dish! Start on the stove top, cover and then move to the oven for the final cook.
If you're using a tray for the oven cook choose a smaller one that fits the chicken and fennel snugly, so everything stays saucy and doesn't dry out.
Helpful tips
What can I use if I can't get chicken Marylands?
What can I do to ensure the fennel is cooked perfectly?
Is there a substitute for fennel if I can't find it?
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Notes
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