Mary Berry One-Pot Chicken With Fennel
Mary Berry’s one-pot chicken with fennel is a hearty dish where chicken thighs are cooked alongside fennel, garlic, and aromatic herbs in a single pot. The fennel imparts a slightly sweet, anise-like flavor that pairs beautifully with the tender, juicy chicken. This dish is easy to make, full of flavor, and perfect for a cozy family dinner or a casual gathering with friends.
- Prep Time: 15
- Cook Time: 40
- Total Time: 55 minutes
- Yield: 4 1x
- Category: Main Course
- Method: Roasting (One-pot)
- Cuisine: British
Ingredients
- 8 bone-in, skin-on chicken thighs: Provides rich flavor and tender meat.
- 2 large fennel bulbs (sliced): Adds a sweet, slightly anise flavor to the dish.
- 4 garlic cloves (sliced): Enhances the flavor with a mild garlicky taste.
- 1 lemon (zested and juiced): Adds brightness and tang to balance the richness.
- 200ml white wine or chicken stock: For depth and richness in the sauce.
- 1 tbsp olive oil: To sear the chicken and cook the vegetables.
- Fresh thyme sprigs: Add a fragrant, herbal note to the dish.
- Salt and pepper: Season the chicken and vegetables.
Instructions
1. Preheat your oven:
Preheat your oven to 180°C (160°C fan) to prepare for roasting the chicken.
2. Brown the chicken:
Heat the olive oil in a large ovenproof pan or casserole dish over medium heat. Season the chicken thighs with salt and pepper. Place the chicken thighs, skin-side down, in the pan and cook for 5-7 minutes until the skin is golden and crispy. Flip the chicken and cook for another 3-4 minutes. Remove the chicken from the pan and set aside.
3. Cook the fennel and garlic:
In the same pan, add the sliced fennel and garlic, stirring occasionally until softened, about 5 minutes. Season with salt and pepper. The fennel should start to caramelize slightly, enhancing its sweetness.
4. Add the liquid:
Pour the white wine (or chicken stock) into the pan and stir, scraping up any browned bits from the bottom. Let the wine simmer for 2-3 minutes to reduce slightly and concentrate the flavors.
5. Return the chicken to the pan:
Place the chicken thighs back into the pan, skin-side up, nestling them among the fennel. Add the lemon zest, thyme sprigs, and drizzle the lemon juice over the chicken.
6. Transfer to the oven:
Cover the pan with a lid or foil and transfer it to the preheated oven. Bake for 30-35 minutes, or until the chicken is cooked through and the juices run clear when pierced with a knife.
7. Serve and enjoy:
Remove the pan from the oven and let it rest for a few minutes before serving. Garnish with extra lemon zest or fresh thyme, and serve hot with crusty bread, mashed potatoes, or a side of greens.