Roast Chicken with Braised Fennel, Tarragon and Lemon
Every now and then I try a new recipe, adapt it my way of cooking, and find a new favorite. This recipe for Roast Chicken with Braised Fennel, Tarragon and Lemon is one of those.
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Cooking tools:
- Microplane
- Chef's knife
- Cutting board
- Saute pan
- Stove
- Oven
- Baking dish
- Serving platter
- Measuring cup
- Measuring spoon
- Wooden spoon
- Tongs
Ingredients
- 2 chicken breasts (or 4 chicken thighs, skin on bone in)
- vegetable oil spray
- kosher salt
- freshly ground black pepper
- 1 tbsp unsalted butter
- 8-10 sprigs fresh tarragon
- 1 whole lemon (zested)
- 2 cloves garlic (peeled and thinly sliced)
- 1 whole fennel bulb ( trimmed and sliced)
- 1/2 cup white wine (to de-glaze the pan)
- 1/2 cup chicken stock
- 1 whole lemon (cut into wedges)
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