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).
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.
© Société des alcools du Québec, 2007
Make sure you are using only gluten-free cereals, flours and starches, and read the labels carefully when you buy these products.
Make sure you are using only lactose-free milk, yogurt, butter, cheese and other lactose-free 'dairy' products, and read the labels carefully when you buy these products.
Metro Richelieu inc. , its affiliated companies and affiliates are not responsible for any circumstance that should come up when using the suggested recipes. Each person using this site must check that each of the ingredients is allowed in his/her diet and is not part of his/her restricted foods.
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