Rosemary Chicken with Fennel
From Yankee Magazine's Fruits of Fall 2000
Poultry Recipes
Yield: 4 servings
- 1 2-1/2-pound frying chicken, quartered
- 2 teaspoons chopped fresh rosemary (or 3/4 teaspoon dried)
- 1 teaspoon salt
- 1/4 teaspoon coarsely ground black pepper
- 8 small red potatoes
- 2 medium-size fennel bulbs
- 1 tablespoon olive oil
- 3 cloves garlic, coarsely chopped
- 1/2 cup dry white wine
Preheat oven to 450 degrees F. Arrange chicken in a large roasting pan and sprinkle with rosemary, salt, and pepper. Cut potatoes in half and cut fennel bulbs into wedges that equal the size of the potato pieces. In a mixing bowl, toss potato and fennel pieces with the olive oil and garlic. Place vegetables around the chicken and pour wine over it all. Put the pan in the oven and immediately reduce heat to 350 degrees F. Roast for an hour, basting occasionally with juices. Chicken should be golden brown and the vegetables tender.
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