Chicken With Fennel Seeds Tuscany Recipes

Ingredients :

1.5 kg or 4 lb

100 g

2

1 teaspoon

1 teaspoon

1 tablespoon

1 teaspoon

5 tablespoons

a young, oven ready roasting chicken

finely chopped pancetta

cloves garlic, finely chopped

finely chopped fresh sage

finely chopped fresh rosemary

finely chopped parsley

fennel seeds

extra virgin olive oil

salt

freshly ground black pepper

1. Wash the chicken inside and out and dry with paper towels.

2. Mix the pancetta, garlic, herbs and fennel seeds with a good pinch each of salt and pepper and place in the cavity.

3. Use a trussing needle and thread to sew up the opening.

4. Pour half the olive oil into a roasting pan and add the chicken.

5. Drizzle with the remaining oil, and sprinkle with pepper and salt.

6. Roast for 1 hour or until the juices run clear when a knife is inserted deep into the thigh.

7. Serve hot, accompanied by a mixed green salad.

Serves 4

Preparation        : 20 minutes

Cooking             : 1 hour

Recipe grading    : easy

Suggested wine  : a young dry red (Chianti Putto)

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