Chicken with fennel, leek and lemon
A simple tray baked dinner that’s excellent with rice and can be dressed up for posh dinner parties by adding a glass of white wine and another of cream for the last 20 minutes of cooking
You will need
- A pack of chicken thighs, with the skin, ideally on the bone
- A large leek (sliced into rounds as thick as a pound)
- A bulb of fennel (sliced to the same thickness)
- A glass of white wine or cider
- A couple of lemons (cut into eigths)
Do
- Pop the oven on 180
- Mix all the veg and put it in a baking tray
- Arrange the chicken on the top skin side up
- Pour over the wine/cider
- Season the chicken well
- Bake for around 30 minutes, you’re looking for crispy bits, stuck on bits and general deliciousness
- If you want to make it more dinner party luxary, stick a wineglass full of single cream in and stir it round for about the last 30 minutes of cooking.
Results
The fennel looses it’s hard licorique flavour, the leeks caremelise at the edges, the chicken skin is crispy.
