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Baked Chicken, Potatoes, and

Fennel

Cookbook MarthaStewart

Category Name Poultry

Servings 4 Tools

Serving Size

Yield Yield Unit

Quantity Unit Pre-instructions Ingredient Post-instructions

6 Small white potatoes (1

1/2 pounds), halved

and sliced into

1/2-inch-thick

half-moons

1 Medium fennel bulb, fronds

chopped, stalks

sliced crosswise

1/2 inch thick, and

bulb halved then

sliced 1/4

4 garlic cloves, halved

lengthwise

5 Teaspoon(s) olive oil Coarse

salt and ground

pepper

1 Each chicken, cut into 10

pieces (about 2 1/2

pounds)

1 Can(s) (14 1/2 ounces)

reduced-sodium

chicken broth

Method

1. Preheat oven to 425°. In a deep 9-by-13-inch baking dish, toss potatoes with fennel

(bulb and stalk), garlic, and 4 teaspoons oil. Season generously with salt and pepper.

Bake, tossing occasionally, until potato edges are browned, 35 to 45 minutes.


2. Meanwhile, in a large nonstick skillet over medium-high heat, warm remaining

teaspoon oil. Season chicken with salt and pepper; cook, starting with skin side down,

8/25/2004 1:22:48 PM Page 1 of 2 Baked Chicken, Potatoes, and Fennel
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