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Chicken with fennel and tarragon


30 minutes


1 h 30



Chicken with fennel and tarragon
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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.

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