← Back to Search Results
braising New England
Braised Chicken with Garlic and Fennel Recipe-3932

Photo by: Joseph De Leo
Comments: 0


This recipe is a little more work than I am usually willing to put forth in the kitchen, but my mother will occasionally make this as a special request. Requests for certain dishes are something my mother has grown tolerant of only in her more mature years. A request for any particular recipe during her more feisty middle age ensured that we might never see that meal again—independence to the nth degree! This Braised Chicken with Garlic and Fennel is so good that Mom has, in her very recent past, humored her husband’s and middle daughter’s subtle hints and suggestions that we might find it tasty on a cold winter evening. It’s great as a leftover too! This is perhaps my favorite recipe in this book. I love it!

Yield: Serves 8


  • 2 large garlic heads
  • 3 fennel bulbs, about 1½ pounds total
  • Two 3- to 3½-pound chickens, each cut into 8 pieces (wings reserved for another use), or 12 pieces bone-in chicken parts
  • All-purpose flour, for dusting
  • Salt and freshly ground black pepper
  • 8 tablespoons olive oil
  • 3 carrots, peeled and cut into ½-inch-thick slices
  • 2 strips orange zest, each about 2½ inches long and ½ inch wide
  • 1 teaspoon fennel seeds
  • 1 pound new potatoes, each about 1½ inches in diameter, scrubbed clean, or cut to size if large
  • ½ cup white wine
  • 2 cups homemade or canned chicken stock


1. Preheat the oven to 350°F.

2. Remove the papery outer skin from the garlic heads and separate the cloves. Peel the cloves but leave them whole (about 20 cloves).

3. Chop enough feathery fronds from the fennel to measure 1 tablespoon and reserve for garnish. Trim the fennel stalks (fronds) flush with the bulbs and discard the stalks. Halve the bulbs and remove the cores. Cut the fennel into ½-inch-thick slices.

4. Skin the chicken or leave the skin on, depending on your preference. Dust the chicken lightly with flour and season lightly with salt and pepper.

5. In a large Dutch oven, heat 2 tablespoons of oil. Working in batches, brown the chicken, cooking on each side for 1½ to 2 minutes, or until lightly browned. As they brown, lift the chicken parts from the pan with tongs and set aside. Add oil as needed. You will use about 6 tablespoons of oil to brown all the chicken.

6. Discard the oil. Return the pan to the heat and add the remaining 2 tablespoons of oil. Add the carrots, orange zest, fennel seeds, peeled garlic cloves, and fennel. Season to taste with salt and pepper. Cook over medium heat, stirring gently, for about 5 minutes, or until the carrots begin to soften. Add the potatoes and wine, raise the heat slightly, and cook, stirring gently and scraping up any browned bits on the bottom of the pan. Add about 2 teaspoons of salt and 1 teaspoon of pepper.

7. Add the chicken and stock, cover tightly, and bake for about 1 hour and 15 minutes, or until the chicken is cooked through and the vegetables are tender. Stir in the reserved fennel fronds and serve immediately.

© 2005 Linda and Martha Greenlaw

Nutritional Information

Nutrients per serving (% daily value)

Nutritional information is based on using two, 3lb Chickens, using 1/2 cup of flour for dredging, and 1/8 teaspoon of added salt per serving.

981kcal (49%)
112mg (11%)
24mg (40%)
335mcg RAE (11%)
254mg (85%)
677mg (28%)
17g (83%)
65g (100%)
5mg (27%)

Would you like to leave a comment about this recipe?

Notify me of new comments on this recipe. Add comment

We'd love to hear what you think!

Please or to add a comment to this recipe.

Sign up for
The Cookstr Weekly

Free handpicked cookbook recipes delivered straight to your inbox

Explore Cookbooks on Cookstr

baked-new-frontiers-in-baking Baked: New Frontiers in Baking
by Matt Lewis, Renato Poliafito
the-bread-bible The Bread Bible
by Rose Levy Beranbaum
the-splendid-tables-how-to-eat-weekends The Splendid Table's How to...
by Sally Swift, Lynne Rosetto Kasper
sunday-suppers-at-lucques Sunday Suppers at Lucques
by Suzanne Goin
cooking-with-too-hot-tamales Cooking with Too Hot Tamales
by Mary Sue Milliken, Susan Feniger
the-sweet-life The Sweet Life
by Kate Zuckerman
a-new-way-to-cook A New Way to Cook
by Sally Schneider
the-provence-cookbook The Provence Cookbook
by Patricia Wells
arthur-schwartzs-new-york-city-food Arthur Schwartz's New York ...
by Arthur Schwartz
125-best-vegan-recipes 125 Best Vegan Recipes
by Maxine Effenson Chuck, Beth Gurney
the-deen-bros-take-it-easy-quick-and-affordable-meals-the-whole-family-will-love The Deen Bros. Take It Easy...
by Bobby Deen, Jamie Deen
parents-need-to-eat-too Parents Need to Eat Too
by Debbie Koenig
the-whole-beast-nose-to-tail-eating The Whole Beast: Nose to Ta...
by Fergus Henderson
gluten-free-and-vegan-holidays Gluten-Free and Vegan Holidays
by Jennifer Katzinger
the-vegetable-dishes-i-cant-live-without The Vegetable Dishes I Can'...
by Mollie Katzen, Greg Atkinson
allergy-free-desserts Allergy-Free Desserts
by Elizabeth Gordon

Thanks for signing up!

You'll receive an activation email in your inbox shortly. Don't forget to click that link and activate your new Cookstr.com account!

Already a member? Sign in here

Sign up for Cookstr!

  • Receive a free, handpicked selection of recipes in your inbox weekly
  • Save, share and comment on your favorite recipes in My Cookstr
  • Get updates on new cookbooks, Cookstr features, and other exclusives we know you'll love
By signing up you accept the
Terms of Use and Privacy Policy
New to Cookstr? Sign up here
Thanks for commenting!
Would you like to share your comment on Facebook or Twitter?