Crispy Salt and Pepper Chicken with Caramelized Fennel and Shallots
One 3 1⁄2-pound chicken, cut into 8 pieces
1⁄4 cup all-purpose flour
2 large fennel bulbs, trimmed and cut into 1 1⁄2-inch slices
4 shallots, halved if large
4 garlic cloves, smashed
3 tablespoons olive oil
2 teaspoons kosher salt
3⁄4 teaspoon freshly ground black pepper
3⁄4 teaspoon ground white pepper
2 tablespoons chopped fresh parsley
1. Preheat the oven to 400°F. Spray a baking sheet with cooking spray.
2. Place the chicken pieces and flour in a large resealable plastic bag and toss to coat evenly. Shake off any excess flour. Place the chicken, fennel, shallots, and garlic in a single layer on the prepared baking sheet. Drizzle with the olive oil and sprinkle with the salt and black and white peppers. Bake until the chicken is cooked through and the skin is crispy, 40 to 45 minutes. Sprinkle with the parsley before serving.
Quick Tip Fennel, sometimes called anise, can be found in the produce section of your supermarket. It looks kind of like celery and smells like licorice and even has a hint of that taste. It’s one of my favorite veggies to enjoy raw, thinly sliced in a salad. It’s also great sauteed, braised, and roasted.
Variat ion For especially crispy chicken, after tossing it with the flour, pan-sear it in hot oil until golden, about 5 minutes per side, then roast with the vegetables.
Make It a Meal Serve with hot “buttered” wide egg noodles. Toss drained hot noodles with margarine and salt and pepper to taste. Optionally, you can add poppy seeds or chopped fresh parsley.
Pair It: Barons Edmond et Benjamin de Rothsch ild Haut-Medoc. A licorice flavor is sometimes detected in French Bordeaux. The anise in this recipe makes this one a great choice.
Excerpted from Joy of Kosher by Jamie Geller. Reprinted with permission. All rights reserved.