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Ingredients
Chicken Legs with Fennel
- Ingredients
- 1 sprig marjoram
- 2 garlic cloves
- ½ tsp ground paprika (sweet)
- 4 small Chicken thigh
- salt
- white peppers
- 4 Tbsps olive oil
- 1 root Fennel
- 1 Pepperoncini
- 1 Tbsp melted butter
- 1 tsp sugar
- 100 milliliters Chicken broth
Preheat oven to 120°C (approximately 250°F). Rinse marjoram, shake dry and finely chop leaves. Peel garlic and press through a garlic press. Mix garlic and marjoram with paprika.
Loosen chicken skin, using a spoon to separate skin from meat. Stuff herb mixture between the skin and meat. Rub with salt and white pepper. Fry chicken in hot olive oil on both sides. Transfer to the oven and bake on the middle rack until cooked through, 40-50 minutes.
Meanwhile, rinse, trim and halve fennel. Cut out core. Remove seeds and ribs from pepperoni and cut into thin strips. Fry fennel and pepperoni in melted butter. Sprinkle with sugar and cook until caramelized. Add chicken stock and cook over low heat about 10 minutes. Serve vegetables alongside chicken legs.