Chicken with Fennel

1. 1

   Cut the chicken into serving pieces and pat dry.

2. 2

   Melt the lard in a casserole over medium-high heat and brown the chicken.

3. 3

   When it is golden brown, add the water and salt to taste.

4. 4

   Lower the heat and simmer, covered, for 40 to 45 minutes or until tender.

5. 5

   Meanwhile, wash and thoroughly dry the herbs.

6. 6

   Grind the almonds finely in a mortar and pestle or food processor, and then add the herbs and blend to a paste.

7. 7

   Remove the chicken from the casserole and keep it warm in a very low oven, covered loosely with aluminum foil.

8. 8

   Add the almond mixture to the casserole and reduce over medium heat until the sauce has thickened.

9. 9

   Arrange the chicken on a serving platter and strain the sauce over the chicken.

10. 10

    Sprinkle with the spices to taste and serve.

* Per serving · 4 servings · Values may vary.

No additional tips available.