Fennel Sauce with Chicken Recipe

Preparation

Take the skin off the chicken. Sauté in a frying pan with 4 tablespoons of olive oil. Add 1 cup of white wine and cook for a few minutes. Add the chicken broth and cook until the chicken is soft.

Meanwhile cut the hard par of the fennel and cut in this slices. Set aside.

In a pan heat up 3 tablespoons of olive oil and fry the onions, add the fennel cook for a few minutes and add the tomatoes. Pour in the remaining wine along with the salt and pepper.

Cook until the vegetables are al dente, if needed add more chicken broth.

Dissolve the cornstarch in the milk cream and add it to the vegetables and cook until it thickens.

Serve the chicken with the fennel sauce accompanied with baked potatoes.

Ingredients

4 pieces of chicken leg

Flour

Olive oil

2 cups white wine

1 cup chicken broth

2 fennels

300 gr small onions

4 diced peeled tomatoes

Salt and pepper

1 tbspn cornstarch

˝ cup milk cream