Chicken Thighs with Fennel, Lemon and Garlic

From the San Francisco Chronicle Cookbook Recreated by Bill

Floured Chicken


12 chicken thighs drenched in seasoned flour

1 1/2 cups dry white wine

12 garlic cloves quartered

1 lemon, peeled, seeded and sliced

3 fennel bulbs sliced

Sugar to taste

Add the Lemon

Zest of one lemon, chopped

3 TBS chopped fennel tops


1. Brown chicken in olive oil and remove from pan.

2. Add wine, garlic and lemon slices & boil 5 minutes

3. Add fennel, cover and cook 10 minutes

Add Fennel

4. Return chicken to pan, cover and simmer 30 minutes

5. Taste sauce – if tart add sugar

6. Garnish with lemon zest and fennel tops.

"It's all good"

The End

This is enough for 8 people.  Mouth watering- good to serve with a salad. (I never get a chance to photograph the plate before the demolition happens.)

Dessert: finish with mixed fruit and pound cake slices and for those who can indulge this – top with whipped cream.

About kunstkitchen

Visual artist and writer hunting words, languages, visions, and insight in my kitchen - connecting Art (Kunst) and culture and slow food cooking. Credits: Do not own a microwave oven and never have. Do not own a food processor. Chopped veggies in a Zen monastery for a weekend. (Seriously) Classically trained artist. Paint and draw with traditional materials. Live in the Northland where it's six months of winter. Appreciate the little things in life. Sharing food and art experiences and the lessons that my talented and generous friends have given me.
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