Roast Chicken W/ Fennel & Dried Fruit
- 1 tablespoon olive oil
- 2 whole chicken breasts, bone in & skin on (about 2#)
- salt and pepper
- 20 large garlic cloves, peeled
- 8 ounces shallots, peeled & halved
- 2 medium yams (about 1#) or 2 medium potatoes, cubed (about 1#)
- 1 small winter squash, peeled and cubed (about 1#)
- 2 sprigs thyme
- 1 sprig rosemary
- 2 fennel bulbs, cored & cut into wedges
- 1 cup dried fruit (apricots, plums, cherries, apples, etc. all work quite well)
- 12 cup chicken broth
- 12 cup white wine (or milk, if you prefer)
- 1 tablespoon flour
- 2 teaspoons chopped fresh thyme
- Preheat oven to 450 degrees .
- Drizzle olive oil in the bottom of your roasting pan (I use a shallow 12 inch dutch oven).
- Place pan in hot oven for 5 minutes or so, till oil is hot.
- Sprinkle chicken with salt and pepper to taste.
- Place skin side down in the pan.
- Spread garlic, shallots, yams, squash, thyme, rosemary, and fennel around chicken; sprinkle vegetables with salt and pepper to taste.
- Bake at 450 degF for 20 minutes.
- Remove pan from oven and turn chicken over.
- Stir veggies and add dried fruit to pan, stirring it in well.
- Bake 15 minutes or till chicken is done.
- Remove chicken and veggies from pan and discard thyme and rosemary sprigs.
- Loosely cover chicken and veggies to keep warm while you make gravy.
- Place roasting pan over medium high heat.
- Add broth and half the wine (or milk, if using), stirring to scrape up browned bits.
- Combine flour and remaining wine (or milk) with a whisk; stir till smooth.
- Add flour mixture to pan and stir till well blended.
- Bring to a gentle boil and cook for a couple minutes, stirring constantly, till thickened.
- Stir in fresh thyme and season with salt and pepper to taste.
- Serve gravy with chicken and veggies.
olive oil, chicken breasts, salt, garlic, shallots, yams, winter, thyme, rosemary, fennel bulbs, apples, chicken broth, white wine, flour, thyme
Taken from www.food.com/recipe/roast-chicken-w-fennel-dried-fruit-328239 (may not work)