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Chicken with fennel and tarragon
Chicken with fennel and tarragon

Chicken with fennel and tarragon

Preparation 30 min
Cooking time 1 h 30 min
Servings 4


  • 500 ml (2 cups) fennel, thinly sliced
  • 1 onion, thinly sliced
  • 750 ml (3 cups) baby potatoes, cut into quarters, or potatoes, peeled and sliced 1 cm (1/2 in.) thick
  • 250 ml (1 cup) water
  • 1 whole chicken, approximately 1.25 kg (2 1/2 lb)
  • 45 ml (3 tbsp) butter
  • 15 ml (1 tbsp) fresh tarragon, chopped + 3 stems
  • Ground black pepper


  1. Preheat oven to 180°C (350°F).
  2. In an oven-safe casserole, mix the fennel, onion and potatoes.
  3. Add the cup of water.
  4. Place the chicken on top of the vegetables.
  5. Melt the butter in a small pan and add the chopped tarragon.
  6. Season generously with pepper.
  7. Place the tarragon stems inside the chicken.
  8. Lift the skin up from the breasts and brush the meat with the melted butter.
  9. Fold the skin back down and brush all of the chicken with the rest of the tarragon butter.
  10. Cook covered in the oven for 1 hour.
  11. Remove the cover and continue cooking for 30 minutes.
  12. Serve the chicken with vegetables.
Availability in stores