Pollo ai semi di finocchio
Chicken with fennel seeds
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Pollo ai semi di finocchio
Pollo ai semi di finocchio
Chicken with fennel seeds
An aromatic, original twist on a simple dish.
- Prep Time: 15 minutes
- Total Time: 1 hour 15 minutes
- Yield: 6
Ingredients
- 1 medium, cleaned chicken (1.2 kg/2.5 lb approx)
- 200g (7 oz) pancetta strips
- 2 cloves chopped garlic
- Plenty of chopped sage, parsley and rosemary
- 1 teaspoon fennel seeds, ground
- Olive oil
- Salt and pepper
Instructions
- Preheat your oven to 200°C/400°F
- Mix together the garlic, fresh herbs and fennel. Add salt and pepper.
- Stuff the chicken with this mixture and tie up.
- Cover the breast of the bird with pancetta to help it dry out less.
- Add salt and pepper to the outside of the chicken too, and a splash of olive oil.
- Roast in the preheated oven at 200°C/400°F for approximately an hour.
Chicken with fennel seeds