Chef Benny Doro

Roasted Chicken with Chick Peas, Fennel and Sweet Red Cabbage

On 29/06/2011 (Wednesday) at 12:20 am by Benny.
Tiny Url for this recipe → https://tinyurl.com/27tf3dx8

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Details

• Prep Time:
  10 min
• Cook Time:
  45 min
• Ready Time:
  55 min

Ingredients

• 2 pound or so roasting chicken
• kosher salt and pepper
• fresh thyme

Braised Red Cabbage

• half a head of red cabbage rough chopped
• 2 tablespoons sugar
• one cup red wine vinegar

Chick Pea and Fennel

• Can of rinsed chick peas
• half a head of fennel sliced
• one large tomato chopped
• 2 cloves of garlic chopped
• two tablespoons feta cheese
• olive oil
• knob of butter
• crushed dried chilies

Directions

Start by making the braised red cabbage as it can sit once done and will take a little time. Combine the cabbage, red wine vinegar and sugar. Bring to a boil then down to a medium boil and let reduce until almost sticky. Set aside keep at room temp.

Truss your chicken and roast off you can see how to best roast a chicken here:

/archives/v1/chef/recipes/roasted-chicken/

Once chicken is done make the pan sauce by adding some hot water to your roasting pan get all the flavor bits off the bottom bring to a boil then strain into a sauce pan. Continue to reduce until you have a nice rich pan sauce.

Now get your fennel into a medium high pan in a good amount of olive oil and let saute until its nice and caramelized all around. Now add the chick peas, garlic, butter,  some kosher salt, chilies,  feta cheese and tomato and saute until the tomatoes break down and you almost have a thick sauce around the chick peas (so photos).

To plate cut your chicken which should be easy if you have removed the wish bone into the desired pieces. Put some of the chick peas on the bottom of the plate, add you chicken pieces on top, add some of the braised red cabbage on top and finish with some of the pan sauce spooned around the bottom of the plate.

So friggin delicious!

Benny