VANILLA ROAST CHICKEN WITH FENNEL

Vanilla Roast Chicken With Fennel image

Provided by Karen Kochevar

Categories dinner, one pot, roasts, main course

Time 1h45m

Yield 4 servings

Number Of Ingredients 13

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Ingredients

2 medium fennel bulbs, trimmed, cut in half lengthwise and then across into 1/4-inch thick slices, 3 ribs reserved
1 4- to 4 1/2-pound chicken
3/4 teaspoon kosher salt
Freshly ground pepper to taste
3 tablespoons unsalted butter
1 tablespoon honey
2 tablespoons grated orange zest
1/4 cup fresh orange juice
2 teaspoons fresh lemon juice
2 1/2 teaspoons vanilla extract
4 teaspoons extra-virgin olive oil
1 clove garlic, peeled and minced
1/2 cup dry white wine

Steps:

Preheat oven to 425 degrees. Place reserved fennel ribs in cavity of the chicken, and truss if desired. Season with 1/2 teaspoon salt and pepper, and place in roasting pan.
Melt butter in a small saucepan over low heat. Stir in honey, zest, juices and extract. Brush the chicken all over with vanilla mixture, place the chicken on its side and roast 15 minutes. Turn chicken on its other side, baste with pan drippings and roast 15 minutes more.
Meanwhile, heat the oil in a large skillet over medium-low heat, and saute the garlic until soft, about 3 minutes. Add the fennel, and saute over medium heat until softened and golden, about 15 minutes. Season with 1/4 teaspoon salt and pepper.
Remove chicken from the oven, place breast side up and reduce the oven temperature to 375 degrees. Spoon the fennel around the chicken, and pour wine over the fennel. Return chicken to the oven and roast, basting with pan drippings every 10 minutes, until the juices run clear when the chicken is pricked in the thickest part of the thigh, about 35 to 45 minutes. If chicken browns too quickly during roasting, cover loosely with aluminum foil.
To serve, remove the fennel from the pan with a slotted spoon, and divide among 4 plates. Carve the chicken, and divide the meat among the 4 plates. Season to taste, and serve immediately.

Nutrition Facts : @context http, Calories 920, UnsaturatedFat 38 grams, Carbohydrate 18 grams, Fat 63 grams, Fiber 5 grams, Protein 63 grams, SaturatedFat 20 grams, Sodium 647 milligrams, Sugar 11 grams, TransFat 1 gram