Braised Chicken with Bacon, Mushrooms and Fennel
Photography by Josh Griggs.
Chicken is delicious simmered with rich Marsala wine, bacon and earthy mushrooms.
Serves: 2
INGREDIENTS
1 tablespoon olive oil
knob of butter
2 whole chicken legs (leg and thigh)
sea salt and ground pepper
100 grams streaky bacon, sliced into 2cm pieces
1 leek, thickly sliced
1 fennel bulb, cut into thick wedges through the root
2 bay leaves
2 cloves garlic, crushed
2 teaspoons finely chopped rosemary
250 grams medium Portobello mushrooms, halved
½ cup Marsala wine or white wine
½ cup chicken stock
Equipment: Ovenproof frying pan or baking dish.
METHOD
Preheat the oven to 180°C regular bake.
Heat the oil and butter in a large frying pan. Season the chicken and brown well on both sides. Transfer to a plate. Add the bacon, leek, fennel, bay leaves, garlic and rosemary to the pan and cook for 5 minutes. Add the mushrooms, season and cook for another 5 minutes, turning frequently. Nestle the chicken into the vegetables along with any resting juices. Increase the heat and pour over the Marsala. Let it bubble up, then add the stock and bring back to the boil. Place in the oven and braise for 40 minutes, or until the chicken is cooked through.
DRINKS MATCH: The juicy organic Carrick Bannockburn Chardonnay 2020 ($36) is everything you need with this chicken. Grilled grapefruit, oak, fresh acidity and finely tuned textures make this wine sublime. carrick.co.nz
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