Chicken with Fennel
- 1 free-range chicken
- 23 cup unblanched almonds
- 12 cup fennel (or dill leaves)
- 12 cup parsley
- 2 cups bottled water
- 12 teaspoon fines herbes
- 2 tablespoons lard or 2 tablespoons oil
- salt
- Cut the chicken into serving pieces and pat dry.
- Melt the lard in a casserole over medium-high heat and brown the chicken.
- When it is golden brown, add the water and salt to taste.
- Lower the heat and simmer, covered, for 40 to 45 minutes or until tender.
- Meanwhile, wash and thoroughly dry the herbs.
- Grind the almonds finely in a mortar and pestle or food processor, and then add the herbs and blend to a paste.
- Remove the chicken from the casserole and keep it warm in a very low oven, covered loosely with aluminum foil.
- Add the almond mixture to the casserole and reduce over medium heat until the sauce has thickened.
- Arrange the chicken on a serving platter and strain the sauce over the chicken.
- Sprinkle with the spices to taste and serve.
chicken, unblanched almonds, fennel, parsley, water, fines herbes, lard, salt
Taken from www.food.com/recipe/chicken-with-fennel-20312 (may not work)