For ➍8 chicken legs
3 fennels
450 g (frozen) peas
2 shallots
½ lemon
A few sprigs basil
olive oil
black pepper & salt
for the baby potatoes:
1 kg baby potatoes
3 cloves of garlic
3 sprigs rosemary
olive oil
black pepper & coarse salt
Preheat the oven to 200 °C. Wash the baby potatoes (no need to peel, but cut the larger ones in half) and put in an oven dish. Add the rosemary and crushed garlic (no need to peel). Sprinkle with salt and pepper and sprinkle a few sprigs of olive oil over it. Shuffle so that everything is covered with a layer of oil. Roast for 25-35 m and toss halfway through.
Heat a small splash of olive oil in a heavy-bottomed cooking pot or large saucepan, over medium to high heat. Season the chicken with salt and pepper and place with the seasoned side in the cooking pot or pan. Bake for about 6 ms until you have a golden brown crust. Season the other side with salt and pepper and cook for another 6 ms until you have a crispy crust here too.*
While the chicken is baking, cut the fennel into wafer-thin slices. If you have a mandolin, now is the time to use them. Keep the fennel green aside for the finish. Peel the shallots and cut into fine half rings. Place ⅙ of the fennel in a small bowl together with the shallot, lemon juice and a pinch of salt, and toss together.
Place the chicken on a plate, reduce the heat and fry the fennel in the same pan or pot for a few m. Season with a pinch of salt and pepper and add a very small splash of water. Place the chicken on top and simmer under a lid for 10 m*. Add the peas and simmer for a few more m.
Mix the fennel and shallot marinated in the lemon juice with the basil leaves.
Divide among plates. Finish with the fennel green and possibly some extra leaves of basil.
Heat a small splash of olive oil in a heavy-bottomed cooking pot or large saucepan, over medium to high heat. Season the chicken with salt and pepper and place with the seasoned side in the cooking pot or pan. Bake for about 6 ms until you have a golden brown crust. Season the other side with salt and pepper and cook for another 6 ms until you have a crispy crust here too.*
While the chicken is baking, cut the fennel into wafer-thin slices. If you have a mandolin, now is the time to use them. Keep the fennel green aside for the finish. Peel the shallots and cut into fine half rings. Place ⅙ of the fennel in a small bowl together with the shallot, lemon juice and a pinch of salt, and toss together.
Place the chicken on a plate, reduce the heat and fry the fennel in the same pan or pot for a few m. Season with a pinch of salt and pepper and add a very small splash of water. Place the chicken on top and simmer under a lid for 10 m*. Add the peas and simmer for a few more m.
Mix the fennel and shallot marinated in the lemon juice with the basil leaves.
Divide among plates. Finish with the fennel green and possibly some extra leaves of basil.
*Chicken might need up to 30 m to be cooked completely on the inside!
