Roast chicken with fennel

Roast chicken with fennel
  • 4 servings
  • 0:25 Preparation
  • 1:30 Cooking
  • 1:55 Total Time


Add all
  • 1 1/2 kg

    fresh chicken

  • 1

    small red onion, cut into quarters

  • 2

    garlic cloves, crushed

  • some fronds fennel

  • 3/4 tsp.
    (3 mL)

    fresh rosemary

  • 2 Tbsp.
    (30 mL)

    olive oil

  • to taste Salt, freshly ground pepper, paprika

  • 1

    garlic clove, cloved

  • 4

    pancetta about 1/4 in. (1/2 cm) thick

  • 2

    fennel bulbs, cut into quarters

  • 6 Tbsp.
    (100 mL)

    dry white wine

  • 1/2 cup
    (125 mL)

    thick brown veal stock or demi-glace


Preheat the oven to 375°F (190°C).

Stuff the chicken with the red onion, 2 garlic cloves, fennel fronds and fresh rosemary. Truss the chicken with trussing string or twine.

Prepare a marinade with the olive oil, salt, pepper, paprika, chopped garlic clove and baste the chicken generously. Cook in the oven for about 30 minutes.

Remove from the oven and cover the chicken with the pancetta slices. Arrange the quartered fennel bulbs around the chicken, pour in the white wine and veal stock. Return to the oven for another 40 - 60 minutes, and baste from time to time with the cooking juices.

Cut the chicken into quarters and serve with a pancetta slice, some fennel and cooking juices.

The chicken is cooked when the cooking juices run clear from a thigh pricked with a fork, or when the internal temperature is 180°F (82°C).

Source: Metro

Wine and meal pairing

Fruity and light

Fruity and light
These light wines are characterised by their simple fruity aromas, the sensation of freshness they leave, and their unassuming structure. They must be consumed young.
Product categories: red wine, rosé wine.

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