Braised Chicken With Fennel And Onion

• 4 None chicken legs, 3 small slashes cut in the thickest part of each leg
• 1 tbsp olive oil
• 2 None red onions, each cut into 8 wedges
• 2 baby bulbs fennel, trimmed, quartered
• 1 None lemon, cut into 8 wedges
• 1 bulb garlic, halved horizontallly
• 2 sprigs fresh rosemary
• 1 cup chicken stock
• 2 tsp fennel seeds

1. Preheat oven to 400u0b0F.
2. Season chicken. Heat olive oil in a large Dutch oven over medium-high heat. Cook chicken, turning, until browned all over. Add remaining ingredients to pan and bring to a boil. Transfer to oven to braise for 45 mins, or until chicken is cooked through and vegetables are tender.
3. Transfer chicken to a serving platter along with vegetables. Drizzle pan juices over top. Squeeze roasted garlic from skin and add to platter. Serve.

chicken, olive oil, red onions, baby bulbs fennel, lemon, garlic, rosemary, chicken stock, fennel seeds

Taken from recipes-plus.com/api/v2.0/recipes/33446 (may not work)