Chicken braised with tomato & fennel

Cooking Meat Chicken braised with tomato & fennel

Turn budget cuts into gourmet dishes with this step-by-step recipe for braised chicken.

Lables: Low carb Lower gi Egg free Fish free Gluten free Lactose free Milk free Shellfish free Wheat free
  1. Preheat oven to 150°C. Heat oil in a large frying pan over medium-high heat. Cook the chicken in 2 batches, turning, for 6 minutes or until browned. Arrange chicken, skin-side up, in a large roasting pan. Arrange the fennel around the chicken in the pan.
  2. Cook the chorizo in the frying pan for 1-2 minutes each side or until golden. Transfer to the roasting pan. Wipe the frying pan with paper towel to remove excess oil. Cook the onion, stirring, for 5 minutes or until soft. Stir in the garlic and paprika for 1 minute or until aromatic. Add the tomato and stock. Bring to the boil. Pour over the chicken. Season.
  3. Cover the roasting pan with foil and bake for 40 minutes. Remove the foil and bake, uncovered, for 40 minutes or until the chicken is tender and falls from the bone. Sprinkle with oregano.

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1 tbsp olive oil
1.5kg whole chicken, quartered
4 baby fennel bulbs, halved
1 Primo Classic Chorizo, thickly sliced diagonally
1 red onion, coarsely chopped
2 garlic cloves, crushed
1 tsp smoked paprika
400g can Ardmona Rich & Thick Finely Chopped Tomatoes
250ml Massel salt reduced chicken style liquid stock
Fresh oregano leaves, to serve

Adv

Autors
Preparation time
20
Cooking time
1:45
Difficulty
Medium
Serves
4 people
Method
Baking
Category
Meat
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