CHICKEN WITH FENNEL, APRICOTS AND ONIONS

Fennel bulb

Great waking up today despite the incredibly grey and rainy weather, clicking along I discovered that Lucullian is a finalist in two categories of the Food Blog Awards that are organized by Well Fed Network every year. Because I have been so lucky to be a finalist in the past, I honestly didn’t think I would make it this year but I did: Best Food Blog Photography and Best Food Blog Rural! Now I know I will not win, the other finalists are bigger and/or better but I still consider myself a winner – first of all because I have readers who nominated me in the first place (THANK YOU!) and second because I feel like a winner just being a finalist. But that doesn’t mean that I don’t want you to vote for me, oh no, I would be a hypocrite if I said that; who doesn’t want to be voted for? So please go and vote, preferably for me in those two categories (oh my, I am getting shameless), and in all the other categories! Enough, there are more important things in life, like food for example.
There is one recipe that has haunted me for at least 10 years, I once saw a recipe of pigeons cooked with dried apricots in a long lost issue of the French edition of Saveur, you know how one sometimes just sees a recipe and have to try it! Well I never actually tried that recipe and now I have thrown away the magazine but it is still there in the back of my mind. Not that I really wanted to try the pigeons, I am not that fond of dark poultry meat, but I wanted to adapt it and now I have finally got around to do it. I bought a galletto ( I have been trying to figure out what exactly a galletto is, as far as I know it is a very small kind of male chicken, has to be under 6 months and it usually weighs 1/2 kilo/1,1 lb but I might be wrong. It is similar to a squab chicken or a poussin.), put it in the fridge behind the chicory leaves and then forgot about it until I had consumed all the greens and realized that I urgently needed to cook it! And then I saw the fennel. And I remembered the wonderful dried organic apricots I have, ugly yes but with an incredible flavour. And my brain started to work and I just knew what to make, it ain’t beautiful to look at but very tasty to eat:

Squab Chicken With Fennel, Apricots and Onions

CHICKEN WITH FENNEL, APRICOTS AND ONIONS
4 servings

2 small chickens or 4 very small chickens
1 large onion
2 fennel bulbs
12-15 dried apricots
1-2 tblsp fennel seeds, ground
salt
extra-virgin olive oil

– Cut off the upper stems of the fennel bulbs and then cut the fennel and the onion into wedges.
– Pat the chickens with the gound fennel seeds and salt. Fill them with an apricot or two and the fennel stems.
– Heat up olive oil in a pan that is big enough to contain the chickens and later the vegetables and start to brown the chickens all around.
– Add the onion, fennel and the apricots and startcooking on a low temperature, stir the vegetables often and add a little salt but be careful there.
– Turn the chickens over several times while you leave it to cook for 30-40 minutes (or more), it depends on how big the chickens are obviously and we all know how important it is to cook a chicken completely don’t we?
– If it dries up, add a little water and just go on cooking until ready under a half closed lid.

Squab Chicken With Fennel, Apricots and Onions

Some chicken recipes here on Lucullian, for more see the recipe index:

CHICKEN ROLLS WITH RED ONION, BALSAMIC VINEGAR AND THYME FILLING
ROSEMARY SCENTED CHICKEN MEATBALLS
TEPID CHICKPEA AND CHICKEN SALAD WITH ZUCCHINI AND SUNDRIED TOMATOES

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