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Greek Chicken with Carrots and Fennel

Greek Chicken with Carrots and Fennel

If you are looking for an easy, one-pot meal that will save you a lot of time preparing and cooking while satisfying your taste buds, look no further. Make Greek Chicken with Carrots and Fennel. I made it recently and loved it.

The recipe for this scrumptious dish comes from the wonderful book on olive oil by my blogger friends Mary Platis (California Greek Girl) and Laura Bashar (Family Spice).
In this tasty dish, tender chicken parts are braised with sweet carrots and aromatic fennel, both mellowing while cooking with a splash of wine and good dose of fresh lemon juice. I love how a generous sprinkle of fresh parsley, capers, and olives enlivens the dish with bright colors. I served my chicken with a simple rice pilaf, but I am positive that chunks of fresh, crusty bread would go really well with it, too.

Greek Chicken with Carrots and Fennel

Greek Chicken with Carrots and Fennel
 
Prep time
Cook time
Total time
 
Greek Chicken with Carrots and Fennel
Author:
Recipe type: Main Dishes, Poultry
Serves: 4
Ingredients
  • 4 chicken drumsticks
  • 4 chicken thighs
  • 1 teaspoon salt
  • ½ teaspoon freshly ground black pepper
  • 2 teaspoons olive oil
  • 2 fennel bulbs, topped, cored and sliced into wedges
  • 2 carrots, peeled, quartered, and sliced lengthwise
  • ½ cup freshly squeezed lemon juice
  • ½ cup white wine
  • ½ cup chicken broth (if needed)
  • ½ cup pitted olives, for garnish
  • 1 tablespoons capers (rinsed), for garnish
  • ½ cup chopped fresh parsley, for garnish
Instructions
  1. Wash and pat dry the chicken pieces. Salt and pepper on all sides.
  2. Heat the olive oil in a large Dutch oven over medium heat.
  3. Add the chicken pieces in a single layer and brown on both sides, about 5 minutes on each. Remove the chicken from the pan and place on a plate.
  4. Add the fennel and carrots to the same pot and cook for about 5 minutes, or until only slightly cooked and tender.
  5. Return the chicken to the pot with the vegetables. Add the lemon juice and wine.
  6. Bring to a boil, then reduce the heat to a simmer. Cook until the juices from the chicken run clear, 45 minutes to 1 hour. If needed, add the chicken broth if the chicken is dry and to prevent any scorching.
  7. Remove the chicken and vegetables from the pan. Garnish with the olives, capers, and parsley and serve immediately.
Notes
Adapted from Cooking Techniques and Recipes with Olive Oil by Mary Platis and Laura Bashar.

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7 Comments
  1. One pot meals are the best! I love to cook but hate all of the clean up. This cuts way down on clean up time.

  2. Very good and easy recipe for a french girl 🙂

  3. I love trying different recipes and your blog is just a wonderland. Thank you so much for sharing all this deliciousness. =D

  4. This is so Paleo! Thank you so much, Feride!

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