Fenneled chicken

4 servings

Ingredients

Quantity Ingredient
1 each Chicken (about 3 to 3.5 lbs)
4 ounces Pancetta or prosciutto; in one piece
1 medium Red onion; cleaned
¼ cup Olive oil
2 cups Chicken broth or meat broth; preferably homemade
4 ounces Almonds; blanched
2 tablespoons Unbleached all-purpose flour
1 teaspoon (heaping) Fennel seeds
x Salt and freshly ground e pepper to taste

Directions

TRIVIA: In the introduction of his book, the author notes that chicken with fennel seeds and almonds is the oldest known Italian chicken recipe, dating at least as far as the 14th century.

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Cut the chicken into 8 pieces, then rinse very carefully and dry with paper towels. Cut the pancetta into tiny pieces and coarsely chop the onion.

Heat the olive oil in a flameproof casserole, then add the pancetta and onion and saute over medium heat until golden brown. Add the chicken pieces and let them saute until light golden brown on both sides (about 15 minutes).

While the chicken is sauteing, heat the broth in a saucepan. When the broth is hot, lower the heat and put in the blanched almonds. Let the almonds and the broth remain over low heat until needed.

When the chicken pieces are ready, sprinkle them with flour. Wait a few seconds, then pour in the hot broth and almonds. Taste for salt and pepper, then add the fennel seeds and let everything simmer together for 25 to 30 minutes, until completely cooked, stirring every few minutes.

Remove the casserole from the heat, transfer the chicken and sauce to a serving dish and serve hot.

This dish is even better the next day, reheated, or served cold for a family dinner.

NOTE: sometimes chickens have a great deal of fat. If there is more than a thin layer at the top, remove excess before transferring chicken and sauce to a serving dish.

Serves 4.

From: Giuliano Bugialli, "The Fine Art of Italian Cooking," (Times Books, 1989, $25.95) as reported in THE BALTIMORE SUN and seen in THE OLYMPIAN, 9/13/95.

Meal-Master format provided by iRis gRayson.

Submitted By IRIS GRAYSON On 09-23-95

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