There are a few recipes that I always go back to, basically every week, because they’re so easy to put together and I can have a meal in 30 minutes, with barely any prep!
Chicken is such a versatile meat – you can roast it, bake it, sauté, deep fry – anything really! I find baking is such a great way to cook it, as
a) it requires very minimal effort (no basting to Barry about)
b) doesn’t make your whole house smell (yes, I’m looking at you sautéed chicken).
c) barely need to clean up anything (just a chopping board basically!)
The celery, fennel and onion really compliment eachother with the chicken – I also love adding leeks, so if you have that on hand, slice it thinly and add it in! Once it’s cooked, all the vegetables melt into a delicious sweetness that goes amazingly with the chicken, and when served with couscous, all the sauce is soaked up and it’s just amazing.
Also, it’s practically fat free as no oil is used in this recipe, but don’t worry, it’s still super moist! So it’s really a win win situation for all!
Baked Chicken with Celery, Onion and Fennel gluten free and dairy free
1-2 chicken thighs
1 stick of celery
1 small white onion
Few slices of fennel
Salt and pepper
Dash of white wine
Preheat the oven to 180 degrees celcius.
Slice the vegetables thinly so they are all even thicknesses. Put in a foil lined tray and season with salt (Don’t skimp on this because the salt makes the vegetables sweet and delicious)
Season the chicken with salt and pepper and put in the tray, ontop of the vegetables.
Pour some white wine ontop of the chicken, don’t go crazy, but make sure there is a sufficient amount so that a ‘sauce’ will be made.
Cover with another piece of foil and put in the oven for 30 minutes.
5 minutes before the end of cooking time, I would recommend taking off the foil ‘lid’.
Serve with greens and couscous.