Stefano adds some local almonds to this classic Italian chicken and fennel dish, which features an almighty combination of chicken, cured pork, onion and white wine.
- 1 whole free range chicken, cut into 8 pieces
- 1-2 tbsp flour
- 1 cup almonds, slithered
- 1 cup chicken stock
- 2 large onions, diced
- ¼ cup white wine
- 100 g guanciale, thinly sliced (or other cured pork such as pancetta)
- ½ tsp fennel seeds
Oven temperatures are for conventional; if using fan-forced (convection), reduce the temperature by 20˚C. | We use Australian tablespoons and cups: 1 teaspoon equals 5 ml; 1 tablespoon equals 20 ml; 1 cup equals 250 ml. | All herbs are fresh (unless specified) and cups are lightly packed. | All vegetables are medium size and peeled, unless specified. | All eggs are 55-60 g, unless specified.
- Place chicken pieces into a large bowl. Using a sieve, dust over a light coating of flour.
- Add almonds and ¾ cup of the chicken stock into a small saucepan. Bring the pan to a simmer over medium heat for around 10 minutes or until almonds have softened and have soaked up most of the stock.
- Meanwhile in a large frying pan, pour in olive oil to coat the base of the pan. Once hot, add onions and cook until starting to slightly colour. Add chicken pieces and cook for around 5 minutes on each side to brown.
- Add a splash of white wine. Once the wine has evaporated add the guanciale and remaining chicken stock, and let it simmer for around 10 minutes.
- Next season with salt and pepper, fennel seeds, and the soaked almonds.
- Cook on medium heat for another 5 minutes to finish cooking the chicken, checking occasionally to add a bit of water if it begins to dry. Serve immediately.
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