Fennel-Stuffed Chicken

Name: Fennel-Stuffed Chicken
Yield: 2 or 3 servings
Ingredients: ¾ pound fennel with leaves (weighed with 2-inch stalks); 3 tablespoons butter; 2 tablespoons sliced shallots; ¼ cup chicken broth or water; ¼ cup chicken broth or water; Salt and pepper; Salt and pepper; 1 tablespoon Ricard or Pernod liquor; 1 tablespoon Ricard or Pernod liquor; Small broiling chicken, about 2 pounds, giblets reserved and chopped (see Note); ¼ teaspoon fennel seeds

Preparation info

2 or 3
servings

Difficulty
Easy

Appears in

Uncommon Fruits & Vegetables

By Elizabeth Schneider

Published 1986

About

With little effort you have both meat and vegetable dishes in one. The fennel perfumes the chicken, which lends its savor to the vegetable for a fine partnership.

Ingredients

¾ pound fennel with leaves (weighed with 2-inch stalks)
3 tablespoons butter
2

Main course
Gluten-free

Method

Trim off fennel stalks and leaves. Peel stalks and chop with leaves. Trim base of fennel bulb. Cut bulb into ½-1-inch dice, removing heavy bits of core, if necessary.
Heat 1½ tablespoons butter in medium-large skillet; add shallots and fennel. Stir over moderately low heat 5 minutes. Add broth, salt, pepper, and Ricard. Simmer, covered, until tender, but not so