Serves 4
Ingredients
1 tablespoon olive oil
20g butter
12 chicken drumsticks
4 baby fennel bulbs, trimmed and quartered
1 onion, chopped finely
2 gloves garlic, crushed
1 tableshoop finely grated orange rind
1 cup orange juice
1 cup dry white wine
2 cups chicken stock
6 sprigs of fresh thyme
1 medium sweet potato, peeled and cubed
Method
Heat oil and butter in a large deep pot and then cook the chicken in batches. Make sure it's well browned. Remove the chicken. Discard all but one tablespoon of the pan drippings. Reheat the pot
and cook the fennel until it is brown and caramelised. Remove the fennel.
Cook onion and garlic in the same pan, stirring, until onion softens. Return chicken and fennel to the pan with the rind, juice, wine, stock and thyme. Bring to the boil then reduce the heat, cover and cook for about 30 minutes, or until the chicken is cooked through.
Add the sweet potato, and leave the lid off. Cook for about another 20 minutes or until the sweet potato is tender.
Discard the thyme and serve. It's great on its own, or you can serve it with fettuccine or tagliatelle.
