Recipe
for :
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Chicken,
Tomato And Fennel Casserole
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|
 This
recipe comes from Chef
Bill Granger and is featured in his new book
Every Day.
Bill
Granger has always had a passion for cooking. He is
a self-taught cook with a strong philosophy that food
should always be a joy, never a chore. He opened his
first restaurant, bills, in Sydney's Darlinghurst
when he was 22 and the second just three years later.
A third Sydney restaurant was opened in July 2005. All
were immediate successes and are established as favourite
destinations for locals and tourists alike. There are
many people for whom a visit to Sydney is simply not
complete without a meal at bills.
As
resident food writer for The Sydney Morning Herald and
a leading contributor to many food publications around
the globe, Bill leads an energetic life. His previous
cookbooks, bills sydney food, bills food,
bills open kitchen and simply bill are
international best sellers. His debut television series,
bills food, was launched in Australia in 2004
and swiftly acquired by TV networks around the world,
including the BBC in the UK. Popular demand has quickly
led to the filming of a second series, shown simultaneously
in Australia and the UK, and with more countries set
to follow.
To
find out more about Bill Granger <click
here>
Ingredients
2
tablespoons olive oil
8 chicken thigh cutlets on the bone, with skin
1 onion, sliced
1 large fennel bulb, trimmed and thinly sliced
2 garlic cloves, crushed
1/2 teaspoon crushed fennel seeds 2 teaspoons paprika
1/2 teaspoon saffron threads, soaked in 1 tablespoon
water
wide strip of orange rind
400 g (14 oz) tin chopped tomatoes
500 ml (17 fl oz / 2 cups) chicken stock
1 red pepper (capsicum), roasted and thinly sliced
2 teaspoons honey
Sea salt
Freshly ground black pepper
Method
- Heat
the oil in a large heavy based pan over medium to
high heat. Add the chicken (in batches, if necessary)
and brown for 2 - 3 minutes on each side.
- Remove
from the pan and set aside.
- Drain
most of the oil from the pan, leaving just about 1
tablespoon.
- Reduce
the heat to medium and add the onion and fennel to
the pan. Cook, stirring occasionally,
for 7 - 8 minutes, or until the vegetables are soft.
- Add
the garlic, fennel seeds and paprika and cook, stirring,
for another minute.
- Add
the saffron with its liquid, the orange rind, tomatoes,
stock and pepper to the pan and stir well.
- Return
the chicken pieces to the pan, bring to the boil and
then reduce the heat to low.
- Cover
and simmer for 30 minutes, or until the chicken is
cooked through and tender.
- Skim
any oil from the top of the casserole.
- Stir
in the honey and season with salt and pepper.
Serves
4
Bill
Granger
www.bills.com.au
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