This super tender chicken is slow roasted to perfection. The meat is melt in your mouth moist, and full of gorgeous aromatic flavours. The gentle aniseed flavor of the fennel is lovingly balanced with the sweetness of the baked apple. One of those dinners that you are still thinking about three days after eating.
5-6 free range chicken thighs
1 fennel bulb, quartered
2 apples, sliced in to wedges
1 bulb garlic, each clove smashed and left whole
1 lemon, sliced in to wedges
2 cups chicken or vegetable stock
a good drizzle of olive oil
2 tbsp fennel seeds
Preheat the Oven to 170°C.
Arrange the fennel, apples garlic and lemon wedges in the bottom of the slow pot. Place the chicken thighs on top, then pour the stock in and around the vegetables.
Sprinkle with a good pinch of flaky sea salt, freshly cracked pepper and the fennel seeds. Drizzle the olive oil over the meat and vegetables.
Place the lid on top and then bake in the oven for 1 1/2 hours or until tender and delicious.
I like to serve the chicken with buttered baby potatoes and a simple green salad.
Recipe serves 3-4.