CRISPY SALT AND PEPPER CHICKEN WITH CARAMELIZED FENNEL AND SHALLOTS

Crispy Salt and Pepper Chicken with Caramelized Fennel and Shallots image

Provided by @MakeItYours

Number Of Ingredients 11

Previous Next

Cooking spray
One 3 1/2-pound chicken, cut into 8 pieces
1/4 cup potato starch
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

Steps:

Preparation 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. DRESS IT DOWN: Salt and Pepper Chicken Wings Toss 2 pounds chicken wings and/or drumettes in 2 tablespoons olive oil, 1 teaspoon salt, and 1/2 teaspoon each black and white pepper. Place in a single layer on a baking sheet and roast at 450°F for 30 minutes, flipping halfway through. Serve with your favorite dip. PAIR IT: Barons Edmondet Benjamin de Rothschild Haut-Medoc A licorice flavor is sometimes detected in French Bordeaux. The anise in this recipe makes this one a great choice. Buy the full book from HarperCollins or from Amazon.
Recipe from Joy of Kosher: Fast, Fresh Family Recipes, by Jamie Geller, Copyright © 2013, published by William Morrow Cookbooks.