For ➍-➏2 fennel bulbs, with fronds attached
extra virgin olive oil
kosher salt
freshly ground black pepper
1 chicken, neck reserved if possible
3 lemons
2 stalks fresh rosemary
1 ts minced fresh rosemary leaves
40 g golden raisins
50 g pine nuts
2 glasses white wine
40 cl (plus extra) good chicken stock, preferably homemade
500 g tagliatelle or pappardelle
a good handful of flat parsley leaves if your fennel didn't have its fronds attached
Preheat the oven to 220°C.
Remove the fronds from the fennel stalks and reserve.
Trim the stalks from the fennel bulbs and reserve.
Trim the root ends from the fennel bulbs, slice the bulbs in half, slice into thin wedges*
Place the fennel in a good sized, heavy-bottomed roasting tin (stove top safe), along with the chicken neck if they’ve included it with your chicken, and toss with a generous glug of olive oil and plenty of salt and pepper.
Clear an area in the center of the pan for the chicken. Pat dry the chicken with paper towels and use a sharp knife to slice through the thigh and leg meat in 3-4 places on each side. Season the cavity generously with salt and pepper. Quarter one on the lemons and place in the cavity along with the fennel stalks and 2 stalks of rosemary. Rub the skin with olive oil and season with plenty of salt and pepper, being sure to rub some into the cuts you’ve made in the thighs and legs.
Place the pan in the center of the oven. After 15 m, reduce the heat to 180°C. Roast for 1.15 h or until the legs move freely in their joints and the juices run clear.
Meanwhile, boil some water and pour it over the raisins. Allow them to soak for 30 m.**
Place a small sauté pan over very low heat and toast the pine nuts, stirring often.
Lift the chicken from the pan and allow to rest and cool at least 15 m on a plate to catch the juices. Use a slotted spoon to lift the fennel out and reserve in a bowl. Leave the chicken neck in the pan and set it on the stove top.
Add the wine, and turn the heat to high. Allow the wine to reduce by half, using a spoon or metal spatula to help loosen the fond.
Drain the raisins and add along with the minced rosemary, along with any juices that have collected in the plate the chicken is resting on.
Then add 40 cl chicken stock. Reduce the heat to medium-low and allow to reduce by half again. Remove the chicken neck and discard. Check the seasoning with more salt and pepper. Remove from the heat and reserve.
Meanwhile, shred all of the chicken flesh and skin into bite-sized pieces. Be sure not to let any of the juices escape. Add to the juices in the pan.
Bring a large pot of water to the boil and salt generously. Add the pasta to the water and cook until just al dente and then drain.
Heat the chicken sauce in a large pan if it’s cooled. Be careful not to bubble too long and lose too much liquid. You can always top it up with more hot chicken stock if the sauce gets too dry. Meanwhile mince the fennel fronds or parsley.
When the pasta is done, add the juice of 1 lemon to the chicken, check the seasoning one more time with more salt, pepper, or lemon juice if necessary, and add the pasta to the chicken, tossing to combine. Add half the pine nuts and most of the minced herbs. Plate immediately. Garnish with the remaining pine nuts and herbs. Serve immediately.
Remove the fronds from the fennel stalks and reserve.
Trim the stalks from the fennel bulbs and reserve.
Trim the root ends from the fennel bulbs, slice the bulbs in half, slice into thin wedges*
Place the fennel in a good sized, heavy-bottomed roasting tin (stove top safe), along with the chicken neck if they’ve included it with your chicken, and toss with a generous glug of olive oil and plenty of salt and pepper.
Clear an area in the center of the pan for the chicken. Pat dry the chicken with paper towels and use a sharp knife to slice through the thigh and leg meat in 3-4 places on each side. Season the cavity generously with salt and pepper. Quarter one on the lemons and place in the cavity along with the fennel stalks and 2 stalks of rosemary. Rub the skin with olive oil and season with plenty of salt and pepper, being sure to rub some into the cuts you’ve made in the thighs and legs.
Place the pan in the center of the oven. After 15 m, reduce the heat to 180°C. Roast for 1.15 h or until the legs move freely in their joints and the juices run clear.
Meanwhile, boil some water and pour it over the raisins. Allow them to soak for 30 m.**
Place a small sauté pan over very low heat and toast the pine nuts, stirring often.
Lift the chicken from the pan and allow to rest and cool at least 15 m on a plate to catch the juices. Use a slotted spoon to lift the fennel out and reserve in a bowl. Leave the chicken neck in the pan and set it on the stove top.
Add the wine, and turn the heat to high. Allow the wine to reduce by half, using a spoon or metal spatula to help loosen the fond.
Drain the raisins and add along with the minced rosemary, along with any juices that have collected in the plate the chicken is resting on.
Then add 40 cl chicken stock. Reduce the heat to medium-low and allow to reduce by half again. Remove the chicken neck and discard. Check the seasoning with more salt and pepper. Remove from the heat and reserve.
Meanwhile, shred all of the chicken flesh and skin into bite-sized pieces. Be sure not to let any of the juices escape. Add to the juices in the pan.
Bring a large pot of water to the boil and salt generously. Add the pasta to the water and cook until just al dente and then drain.
Heat the chicken sauce in a large pan if it’s cooled. Be careful not to bubble too long and lose too much liquid. You can always top it up with more hot chicken stock if the sauce gets too dry. Meanwhile mince the fennel fronds or parsley.
When the pasta is done, add the juice of 1 lemon to the chicken, check the seasoning one more time with more salt, pepper, or lemon juice if necessary, and add the pasta to the chicken, tossing to combine. Add half the pine nuts and most of the minced herbs. Plate immediately. Garnish with the remaining pine nuts and herbs. Serve immediately.
*Thin enough to caramelize and be tossed with the pasta later.
**Alternatively, braise the chicken on stovetop until done. Remove the chickened use the same for the fennel sauce.
**The sauce can hold up to 3 days. Meat braises tend to develop better flavor overnight.
