Serves 1
Directions
- 1Roughly chop some onions and fennel.
- 2Sauté the chopped onions and fennel in a pan with olive oil and some butter.
- 3Add fennel seeds, a splash of white wine, some flour, Dijon mustard, some chicken stock, and a heavy handful of tarragon to the pan.
- 4Place the whole chicken into the pan with the sauce.
- 5Pop the chicken into the oven for an hour.
- 6Take the chicken out of the oven.
- 7Add some lemon juice and cream to the pan.
- 8Put it back into the oven to finish the cook.
- 9Take the whole chicken out to rest.
- 10Drain the chicken juices into the sauce and combine it well.
- 11Serve the chicken and sauce.
Ingredients
- onions, roughly chopped
- fennel, roughly chopped
- olive oil
- butter
- fennel seeds
- white wine
- flour
- Dijon mustard
- chicken stock
- heavy handful tarragon
- whole chicken
- lemon juice
- cream
Equipment
panoven
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