CHICKEN WITH FENNEL, LEEKS AND VINEGAR
johnpleshettemealoftheweek.com
IN PREPARATION FOR VACATION, I TRY TO COOK WHATEVER I FIND IN THE FRIDGE. TWO SMALL, FENNEL BULBS, TWO LEEKS, TARRAGON, AND A CHICKEN.
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Cooking tools:
- Oven
- Skillet
- Paper towel
- Chef's knife
- Cutting board
- Colander
- Measuring cup
- Tongs
- Serving platter
- Spoon
- Kitchen towel
Ingredients
- 1 CHICKEN, CUT INTO 8 PIECES
- 2 SMALL FENNEL BULBS
- 2 LEEKS
- ⅓ cup WHTIE WINE VINEGAR
- ⅓ cup CHICKEN STOCK
- FRESH TARRAGON
- FRESH PARSLEY
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