- 1 tablespoon olive oil
- 1.5kg whole chicken, quartered
- 4 baby fennel bulbs, halved
- 1 chorizo, thickly sliced diagonally
- 1 red onion, coarsely chopped
- 2 garlic cloves, crushed
- 1 teaspoon smoked paprika
- 400g can Ardmona Rich & Thick Finely Chopped Tomatoes
- 250ml (1 cup) Massel salt reduced chicken style liquid stock
- Fresh oregano leaves, to serve
- Step 1Preheat oven to 150°C. Heat oil in a large frying pan over medium-high heat. Cook the chicken in 2 batches, turning, for 6 minutes or until browned. Arrange chicken, skin-side up, in a large roasting pan. Arrange the fennel around the chicken in the pan.
- Step 2Cook the chorizo in the frying pan for 1-2 minutes each side or until golden. Transfer to the roasting pan. Wipe the frying pan with paper towel to remove excess oil. Cook the onion, stirring, for 5 minutes or until soft. Stir in the garlic and paprika for 1 minute or until aromatic. Add the tomato and stock. Bring to the boil. Pour over the chicken. Season.
- Step 3Cover the roasting pan with foil and bake for 40 minutes. Remove the foil and bake, uncovered, for 40 minutes or until the chicken is tender and falls from the bone. Sprinkle with oregano.
- Low carb
- Lower gi
Brown the meat in a hot pan before braising – this caramelises the surface and adds flavour and colour to the dish.
Use a pan or dish large enough to hold the meat in a single layer. If it’s overcrowded, the meat won’t cook evenly.
Cover the pan or dish tightly with a lid or foil. This stops the braising liquid evaporating and the meat drying out.
After removing excess fat, boil the braising liquid until it reduces – this creates a rich sauce.
For tasty sides, go for crusty bread, steamed vegies, mashed potato or creamy polenta.
- Author: Michelle Southan
- Image credit: Craig Wall
- Publication: Australian Good Taste