Ingredients
For the baked fennel chicken- 1 tbsp olive oil
- 8 chicken thighs, skin on
- 4 baby fennel, halved lengthways
- 1 onion, sliced
- 2 cloves garlic, peeled and left whole
- 2 tsp fennel seeds
- 75 ml madeira
- 500 ml chicken stock
- 100 g fresh or frozen peas
- 50 g butter
- 2 banana shallots, finely chopped
- 2 bay leaves
- few sprigs thyme
- 100 g fresh morel mushrooms, (or 25g dried morels soaked in hot water for 15 minutes)
- 75 ml madeira
- pea shoots, to garnish (optional)
Description
Fresh Morels, Fennel And Peas Bring A Burst Of Spring Flavours To This Seasonal Dish From Matt Tebbutt
UK TV
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