There is nothing better on a cold night than good old-fashioned Chicken in a Pot. That is unless it’s Dorie Greenspan’s Lemon Fennel Chicken in a Pot. I made this last weekend and it was delicious. It comes from her Everyday Dorie, the Way I cook, cookbook. Like any recipe I made a few adjustments as I was shopping and cooking. For the most part, though, I stayed true to the original.

This is not a “Lemon” chicken and the fennel does not taste like licorice. All the flavors meld together to make the perfect balance of sweet, tart and savory. Dorie does recommend and I concur to have good crusty bread for sopping up all the good juices. This recipe is going into my regular rotation and I hope you enjoy it too.

Lemon Fennel Chicken in a Pot
Print Recipe
I adapted this from Dorie Greenspan. Just as she says in her book, Everyday Dorie, this recipe comes together quickly and is delicious!
Servings
4
Servings
4
Lemon Fennel Chicken in a Pot
Print Recipe
I adapted this from Dorie Greenspan. Just as she says in her book, Everyday Dorie, this recipe comes together quickly and is delicious!
Servings
4
Servings
4
Ingredients
Servings:
Instructions
  1. Take chicken out of refrigerator and let sit out while preheating oven to 450° and preparing the other ingredients.
  2. Trim the stalks and fronds and cut off the bottom of the fennel bulb. Remove the outer layer leaves. They can be tough. Cut the remaining into 6 - 8 wedges. Toss into a Dutch oven.
  3. Cut one lemon in half and the other into 8 wedges. Reserve one half and toss the wedges and other half in the pot. Peel and trim the shallots and then cut in to wedges. Toss into pot. Put the garlic halves in the pot.
  4. Add 1/4 cup of olive oil, honey, 1 tsp. salt and 1/2 tsp. pepper and toss until everything is well coated.. Make a well in the center of the vegetables.
  5. Make sure the chicken is really dry with paper towels. Season the inside and outside of the chicken with salt and pepper. Squeeze the juice from the reserved half lemon all over the the outside of the chicken then put in the cavity. Put the reserved fronds and stalks and 2 of the thyme sprigs in the cavity, also. Rub the 2 Tbs. olive oil all over the outside of the chicken.
  6. Nestle the chicken down in the well of the vegetables. Pour the chicken broth over the chicken and vegetables and give a quick stir to get the broth all around the vegetables. Toss in the 2 other thyme sprigs and bay leaves.
  7. Cover the pot and cook for 90 minutes. Do not peek. At 90 minutes you can take the lid off and place under broiler for maybe another 5 minutes to brown the top.
  8. You can serve this straight from the pot, but I like putting in a shallow bowl/platter. That way its cut and easy to grab and the vegetables and broth are right there for the dipping. Make sure you have good crusty bread. Either way, serve immediately, very hot.
  9. I wish I had a picture of the final product. Thats what happens when its that good. We all dove in and it was gone. Maybe next time. LOL
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