Sunday, 21 September 2008
Roasted Fennel Chicken with Creamy Fennel Tri-Mushroom Sauce
The ingredients for this months edition of the Royal Foodie Joust were chosen by Protos of Souvlaki for the soul who won the previous months joust.
The brainchild of Jenn, the Leftover Queen, the Joust is a monthly event that is getting bigger and better and above all is a lot of fun.
These are the three ingredients:
Fennel (whole, ground, seeds)
Dairy (in any form)
I must admit that it took me awhile to figure out something that would combine Fennel and Dairy. I use fennel seeds a lot in my curries and almost considered just making a curry but decided to try something new.
So after thinking about it for a while, I decided to make a Roast Chicken seasoned generously with Fennel and then pair that with a creamy Fennel tinged Mushroom sauce. It turned out super and the slightly sweetish aniseed taste of fennel complemented the chicken and mushrooms very well.
This is what I did:
Roasted Fennel Chicken
1 whole chicken
1 tbsp Fennel Seeds
1 tsp whole black pepper
2 gloves garlic
1 inch ginger
1 tsp Olive Oil
Clean and Wash the chicken and then pat dry with paper towels. Grind the fennel, pepper, garlic, ginger and oil together to form a rough paste. Combine with the salt and then rub insides and out of chicken with mixture. Roast at 190C for about 1 hour. Meanwhile prepare the sauce. Garnish with parsley
Creamy Fennel Mushroom Sauce
250g mushrooms (I used a selection of Portobello, Swiss Brown and Button)
2 tsp fennel
3 tsp Oregano
6 cloves garlic
2 tsp corn flour
Slice mushrooms thinly. Sautee the garlic with black pepper. Add in oregano and fennel and mix together. Fry till fragrant. Add in the mushrooms and cook till tender and juices come out. Add in milk and season with salt. Add in a little corn flour mixed with water and then mix well till mixture is thickened. Garnish with parsely
This dish was a hit with the Lovely Wife and the Kids. My daughter, in particular, liked the creamy mushroom sauce paired with the chicken. I was rather pleased myself with how well this turned out and will definitely make it again. The best part about this dish is you can also make the chicken on its own without the sauce.