Crispy Salt and Pepper Chicken with Caramelized Fennel and Shallots

By Booper-2

by Jamie Geller

Ingredients

• Cooking spray
• One 3 1/2-pound chicken, cut into 8 pieces
• 1/4 cup potato starch,or 1 quarter cup flour and 1 tbs baking powder mixed together.
• 2 large fennel bulbs, trimmed and cut into 1 1/2-inch slices
• 4 shallots, halved if large
• 4 garlic cloves, smashed
• 3 tablespoons olive oil
• 2 teaspoons kosher salt
• 3/4 teaspoon freshly ground black pepper
• 3/4 teaspoon ground white pepper
• 2 tablespoons chopped fresh parsley
• NOTE
• (There was allot of comments on this recipe that suggested cooking the chicken 15 minutes before adding the fennel,shallots and garlic as they where over cooked when added at the beginning.)

Details

Servings 4
Adapted from epicurious.com

Preparation

Step 1

1. Preheat the oven to 400°F. Spray a baking sheet with cooking spray.

2. Place the chicken pieces and flour in a large resealable plastic bag and toss to coat

evenly. Shake off any excess flour. Place the chicken, fennel, shallots, and garlic in a

single layer on the prepared baking sheet. Drizzle with the olive oil and sprinkle with the

salt and black and white peppers. Bake until the chicken is cooked through and the skin is
crispy, 40 to 45 minutes. Sprinkle with the parsley before serving.

DRESS IT DOWN:

Salt and Pepper Chicken Wings

Toss 2 pounds chicken wings and/or drumettes in 2 tablespoons olive oil, 1 teaspoon

salt, and 1/2 teaspoon each black and white pepper. Place in a single layer on a baking

sheet and roast at 450°F for 30 minutes, flipping halfway through. Serve with your

favorite dip.

PAIR IT: Barons Edmondet Benjamin de Rothschild Haut-Medoc

A licorice flavor is sometimes detected in French Bordeaux. The anise in this recipe

makes this one a great choice.