Name: Sautéed Chicken and Fennel (Poulet Sauté Eygalières)
Yield: Servings: 4
Cuisine: French
Ingredients: ⅓ cup olive oil; 2 heads garlic, cloves separated, superficial chaff removed, unpeeled; Salt; 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; 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; ½ cup dry white wine; 1 chicken, cut up (or 4 or 5 legs, thighs and drumsticks separated or not, as preferred); Pepper

Preparation info

Servings:
4

Difficulty
Easy

Appears in

Simple French Food

By Richard Olney

Published 1974

About

Ingredients

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</

Method

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 c