Braised Whole Chicken Recipe with Figs and Fennel

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Braised Whole Chicken Recipe with Figs and Fennel

Unlike many whole chicken recipes that are roasted, our braised whole chicken cooks in white wine with figs and fennel for a comforting main dish.

Course: Entrees

Keyword: Braised Whole Chicken, Whole Chicken Recipe

Servings: servings

Calories: 621kcal

Ingredients

1 fennel bulb
8 ounces Orchard Choice or Sun-Maid California Figs stemmed
1 whole chicken about 3 1/2 lbs, cut into 8 serving pieces
kosher salt and freshly ground black pepper
1 tbsp unsalted butter
1 tbsp olive oil extra virgin
2 medium leeks or 1 large leek, roots and green tops trimmed, soaked in warm water, rinsed thoroughly, cut into 1" lengths
2 medium carrots cut into 1" lengths
1 garlic clove minced
1 tsp fennel seeds bruised with a mortar and pestle or a large knife
1 cup chicken broth
1 cup dry white wine

Instructions

Trim the stem end and the dark green tops from the fennel; reserve a few fronds for garnish. Cut fennel bulb lengthwise into quarters; cut across into 1 inch pieces. Chill in a bowl of iced water 20 minutes; drain.
Trim the stem end and the dark green tops from the fennel; reserve a few fronds for garnish. Cut fennel bulb lengthwise into quarters; cut across into 1 inch pieces. Chill in a bowl of iced water 20 minutes; drain.
Sprinkle the chicken with salt and pepper. Heat the butter and olive oil in a large deep skillet until sizzling. Add the chicken, a few pieces at a time and cook until lightly browned, about 5 minutes per side. Remove the chicken to a side dish as it browns. Leave a thin film of oil in the bottom of the pan: discard remaining oil.
Add the fennel, leeks, and carrots to the pan. Cook, stirring, until the vegetables are softened, about 5 minutes. Add the figs and fennel seeds to the pan. Cook, stirring, until the cut sides of the fig are lightly browned, about 5 minutes. Add the garlic; cook, stirring, 1 minute.
Add the chicken broth and the wine. Heat to a boil; boil, uncovered, over high heat until reduced by half, about 5 minutes. Add the chicken and the juices to the pan. Cover and cook over medium low heat until the chicken juices run clear when pierced with a fork, about 15 minutes.
With a slotted spoon transfer the chicken and vegetables to a warmed serving platter; cover to keep warm. Boil the juices over high heat until reduced and slightly thickened, 1 to 2 minutes. Pour the juices over the chicken; garnish with fennel fronds and serve.

Notes

Photography David Campbell

Nutrition