Braised Chicken with Grapes and Fennel - Recipe by Letitia Clark Recipe | NZGFG

Name: Braised Chicken with Grapes and Fennel - Recipe by Letitia Clark Recipe | NZGFG
Ingredients: 1 large chicken, jointed into 8 pieces (ask your butcher to do this if necessary); 1 celery stalk (optional, if making your own stock – see method); 2 carrots (optional, if making your own stock – see method); 3 Tbs olive oil; 3 garlic cloves, halved; Few sprigs of rosemary; 1 large fennel bulb, cut into wedges; 1 tsp fennel seeds; 1 bunch of grapes; 1 Tbs sherry vinegar; 2 small glasses white wine/Vernaccia; 1 tsp runny honey; 1 Tbs balsamic vinegar; About 100mL chicken stock; Salt

www.agfg.com.au

The meat is tender, juicy and falling off the bone, and the ‘gravy’ this produces has extraordinary depth. Winey, sweet and deeply satisfying, this is a perfect Autumn dish.

View full recipe on www.agfg.com.au

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Ingredients

1 large chicken, jointed into 8 pieces (ask your butcher to do this if necessary)
1 celery stalk (optional, if making your own stock – see method)
2 carrots (optional, if making your own stock – see method)
3 Tbs olive oil
3 garlic cloves, halved
Few sprigs of rosemary
1 large fennel bulb, cut into wedges
1 tsp fennel seeds
1 bunch of grapes
1 Tbs sherry vinegar
2 small glasses white wine/Vernaccia
1 tsp runny honey
1 Tbs balsamic vinegar
About 100mL chicken stock
Salt