For ➍12 chicken drumsticks or 4 chicken thighs*
2 fennel bulbs
200 g dried apricots
1.5 dl dry white wine
1 tbs apple vinegar
2 tbs butter
1 tbs bouquet garni
1 tbs dragon
salt & pepper
Cut the fennel into small cubes.
Heat 2 tbs of butter in a saucepan. Brown the drumsticks. Season with salt and pepper and 1 tbs of bouquet garni. Add the diced fennel and white wine, cover and let simmer for 20 to 25 m*.
Add the dried apricots and let simmer for another 10 m.
Remove the chicken and thicken the sauce slightly. Season with 1 tbs of tarragon and 1 tbs of cider vinegar.
Pour the sauce over the drumsticks and serve with croquettes or fresh pasta. Serve with a dry white wine like Gewurztraminer or a red wine like Côtes du Rhône.
Heat 2 tbs of butter in a saucepan. Brown the drumsticks. Season with salt and pepper and 1 tbs of bouquet garni. Add the diced fennel and white wine, cover and let simmer for 20 to 25 m*.
Add the dried apricots and let simmer for another 10 m.
Remove the chicken and thicken the sauce slightly. Season with 1 tbs of tarragon and 1 tbs of cider vinegar.
Pour the sauce over the drumsticks and serve with croquettes or fresh pasta. Serve with a dry white wine like Gewurztraminer or a red wine like Côtes du Rhône.
*Cook for 50-60 m with chicken thighs.
