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Recipe Summary test

prep:
15 mins
cook:
45 mins
total:
60 mins
Servings:
4
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Preheat the oven to 400 degrees . Rub the chicken all over with the butter and season with salt and pepper. Place skin side up in a roasting pan, surround with the onions and bake until golden brown and the juices run clear, about 45 minutes.

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  • Toss the sliced fennel with the apple and olive oil; season with salt. Top with fennel fronds and set aside.

  • Transfer the chicken and onions to a platter. Place the roasting pan over medium heat and bring the pan drippings to a simmer. Stir in the brandy, then cook briefly to burn off some of the alcohol. Add the cream and cook, stirring, until thickened, about 5 minutes; season with salt and pepper. Pour the sauce over the chicken. Serve the salad alongside.

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