CHICKEN WITH FENNEL

By tuqui13

Ingredients

• 2 fennel bulbs, about 2 lb total weight
• 1 chicken 3 1/2-4 lb, preferably free-range
• 1/2 yellow onion, cut into 4 wedges
• 2 bay leaves
• Salt and freshly ground pepper
• 2 tablespoons unsalted butter
• 2 tablespoons olive oil
• 4 carrots, peeled and cut crosswise into slices 1/4 inch
• thick
• 1/4 cup dry white wine ( 2 fl oz)

Details

Servings 4

Preparation

Step 1

*Position a rack in the lower third of an oven and preheat to 400°F (200°C)
*Trim the root end and the stalks from the fennel bulbs and remove any old or bruised outer leaves. Holding the bulbs root-end down and starting on the narrow side, cut vertically into slices ¼ inch thick. Set aside.
*Remove the giblets, if any, from the chicken cavity and put aside for another use. Remove the far from around the cavity openings. Rinse the chicken inside and out and pat dry with paper towels.
*Place the onion wedges and 1 of the bay leaves in the cavity and sprinkle the cavity with salt and pepper to taste. Secure the cavity closed with a short metal skewer, trussing pin, or sturdy toothpick. Using kitchen string, truss the chicken, 20-30 minutes longer. Select a heavy dutch oven or ovenproof pot that will accommodate the chicken comfortably and place it over medium-high heat. Add the butter and olive oil. When foaming, add the chicken and lightly brown on all sides, 10-12 minutes. Transfer to a plate.
*Pour off the fat and wipe out the pot with paper towels. Place the remaining bay leaf and the fennel and carrots in a layer on the pot bottom. Place the chicken, breast-side down, on the vegetables. Sprinkle with salt and pepper and pour in the wine. Cover and roast for 30 minutes. Turn the chicken breast-side up, cover, and continue to roast until the chicken is tender and tests done. Set aside with cover ajar for 5-10 minutes.
*Transfer the chicken to a warmed deep serving platter and carve. Using a slotted spoon, transfer the vegetables to the platter, arranging them around the chicken. Using a large spoon, skim off any fat from the pot juices. Taste the juices and adjust the seasoning. Spoon them over the chicken and serve.