Sautéed Chicken and Fennel

Poulet Sauté Eygalières

Preparation info

  • Servings:


    • Difficulty


Appears in

Simple French Food

By Richard Olney

Published 1974

  • About


  • 4 pounds bulb fennel, tougher outer stalks removed (saved for soups or other preparation), “strings” pulled from surface of exposed stalks (like stringing celery), bulbs split, parboiled 5 or 6 minutes, drained
  • Salt
  • cup olive oil
  • 2 heads garlic, cloves separated, superficial chaff removed, unpeeled
  • Pepper
  • 1 chicken, cut up (or 4 or 5 legs, thighs and drumsticks separated or not, as preferred)
  • ½ cup dry white wine
  • Liver, heart, and fleshy lobes of gizzard, cut into small pieces and tossed rapidly, seasoned, in a few drops of olive oil over a high flame
  • Chopped parsley mixed with finely chopped feathery fennel leaves


    Cook parboiled fennel halves and garlic cloves, salted, in preheated olive oil (large plat à sauter or skillet) over medium heat for about ½ hour, turning the contents carefully from time to time, until lightly colored. Transfer, neatly arranged, to a large gratin dish, draining the cooking oil back into the pan, grind pepper over the fennel, and keep hot in the oven while sautéing the chicken.

    Sauté the chicken, first seasoned, in the same oil until nicely colored on all sides, arrange the pieces on the bed of fennel and garlic, deglaze the skillet with the white wine, scraping sides and bottom with a wooden spoon and reducing by about half, dribble over surface of the chicken, press a sheet of aluminum foil over the surface (which prevents drying out from direct contact with heat while permitting the braising juices to evaporate and reduce). Count 35 to 40 minutes in a medium (375°) oven. Remove the aluminum foil, scatter over the freshly tossed giblets and the chopped herbs, and serve.