Slow-Cooked Chicken with Fennel & White Wine


Preparation info

  • Difficulty


  • Serves


Appears in

The New Kosher

The New Kosher

By Kim Kushner

Published 2015

  • About

I feel that too many people are afraid to give fennel a fair shot. If you’re on the fence, give this recipe a try. The garlic and fennel are caramelized, so the fennel’s distinct “licorice” flavor is mellowed, and the white wine adds the ideal note of acidity. If you love fennel like I do, this will become your go-to chicken recipe.


  • 1 chicken, about lb (1.75 kg., cut into 8 pieces, or 8 bone-in chicken pieces of your choice, about 3 lb (1.5 kg) total weight (skin on or skinless)
  • 6 cloves garlic, minced
  • 2 fennel bulbs, trimmed, cored, and thinly sliced
  • 1 cup (1 oz/30 g) fresh flat-leaf parsley leaves, minced
  • 1 cup (8 fl oz/250 ml) dry white wine
  • Juice of 1 lemon
  • Kosher salt and freshly ground pepper
  • 1 cup (5 oz/155 g) frozen baby peas


Place the chicken in a roasting pan. Add the garlic, fennel, parsley, wine, lemon juice, ½ teaspoon salt, and ¼ teaspoon pepper and use your hands to mix well. Marinate at room temperature for 10 minutes or cover and marinate in the fridge for up to 24 hours.

Preheat the oven to 400°F (200°C).

Roast the chicken for 20 minutes. Reduce the oven temperature to 300°F (150°C) and continue to roast for 1 hour and 40 minutes longer, basting with the pan juices twice during cooking. Sprinkle the peas into the pan and continue to roast until the chicken is golden and crisp, about 20 minutes longer. Serve right away.