Chicken with Orange Stuffing & Apricot Sauce
Chicken & Chickpea Pilau
Cooked Chicken & Mushroom Curry
Corn Stuffed Schnitzel
Fennel Wrapped Chicken Breasts
Honeyed Chicken with Apple Dumplings
Mango Chicken Casserole
Spicy Roast Chicken
Tangy Pot Roast Chicken
Turkey Mole Mine
(c)2005-12 Copyright Anne Luder, you are welcome to print out a copy for your own personal use, for all other uses please contact me first.
THE SLOW COOKING CELIAC BY ANNE LUDER
Recipes for slow cookers + conventional methods - many suitable for Shabbat
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I love the combination of chicken and fennel, this is a firm favourite in our house for a family supper and is excellent as a dinner party dish too. The chicken sits in a fennel boat as opposed to a coat.
2 large bulbs Florence fennel
8 skinned chicken breasts
2 beef tomatoes
1 large pepper
1 large red onion
250ml (1 cup) chicken stock
Glass of white wine (optional)
Cut the base of the fennel and separate out the leaves - hopefully you will have at least 8.
Place a breast in each leaf and season slightly
Slice the tomato and put keep to one side
Dice pepper, onion and any remaining fennel. Put these on the base of a large casserole or roasting dish. Place chicken in fennel on top and then cover the chicken with the sliced tomatoes. Pour over the liquid and season again
Cover & bake for 40-45 minutes in a preheated oven at 175ºC, 160ºC Fan, 350ºF, Gas Mark 4, Moderate oven. Check the chicken is cooked through. If it is not return to the oven for another 5-10 minutes
Drain juices off into a pan and if you are using add the white wine to these
Set the chicken to one side and allow meat to rest keep covered
Thicken juice by boiling down until reduced by one half. Pour over the chicken and vegetables when you serve.
I suggest you accompany this with wild mushroom rice or Makmoura or plain rice as you choose.