Greek Chicken with Carrots and Fennel
Prep time
Cook time
Total time
Greek Chicken with Carrots and Fennel
Recipe type: Main Dishes, Poultry
Serves: 4
  • 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
  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.
Adapted from Cooking Techniques and Recipes with Olive Oil by Mary Platis and Laura Bashar.
Recipe by AZ Cookbook at