How many servings does this recipe make?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

What ingredients do I need for Braised Chicken With Fennel And Onion?

You need 9 ingredients. The key ingredients include: 4 None chicken legs, 3 small slashes cut in the thickest part of each leg, 1 tbsp olive oil, 2 None red onions, each cut into 8 wedges, 2 baby bulbs fennel, trimmed, quartered, and more.

Is Braised Chicken With Fennel And Onion suitable as meat & poultry?

Yes, Braised Chicken With Fennel And Onion falls under the Meat & Poultry category and is a great choice for this type of meal.

How do I store leftover Braised Chicken With Fennel And Onion?

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Braised Chicken With Fennel And Onion Recipe

Name: Braised Chicken With Fennel And Onion
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 4 None chicken legs, 3 small slashes cut in the thickest part of each leg; 1 tbsp olive oil; 2 None red onions, each cut into 8 wedges; 2 baby bulbs fennel, trimmed, quartered; 1 None lemon, cut into 8 wedges; 1 bulb garlic, halved horizontallly; 2 sprigs fresh rosemary; 1 cup chicken stock; 2 tsp fennel seeds

Try this homemade Braised Chicken With Fennel And Onion recipe the whole family will love. Made with chicken, olive oil, red onions and baby bulbs fenne…

This Braised Chicken With Fennel And Onion relies on simple, everyday ingredients such as olive oil, sprigs fresh rosemary, chicken stock and fennel seeds. It comes together quickly and makes 4 servings, at about 365 kcal each. The step-by-step instructions below are written to be easy to follow, even on a busy day.

It's versatile enough for an easy weeknight dinner yet satisfying enough for guests at the weekend. Serve it with your favorite sides, and keep any leftovers for a quick meal the next day.

Updated Jun 30, 2026

Serves 4 Meat & Poultry

Servings: persons

4 None chicken legs, 3 small slashes cut in the thickest part of each leg
1 tbsp olive oil
2 None red onions, each cut into 8 wedges
2 baby bulbs fennel, trimmed, quartered
1 None lemon, cut into 8 wedges
1 bulb garlic, halved horizontallly
2 sprigs fresh rosemary
1 cup chicken stock
2 tsp fennel seeds

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Quick Info

Servings
4 servings
Calories
365 kcal
Category
Meat & Poultry

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Braised Chicken With Fennel And Onion

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