Nira Rousso's Chicken with Fennel, Garlic and Curra

Name: Nira Rousso's Chicken with Fennel, Garlic and Currants
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1/2 cup red-wine vinegar; 1/2 cup brown sugar; 1/4 cup extra-virgin olive oil; 10 pitted green olives, crushed; 3 garlic cloves, crushed plus 2 heads of garlic, separated into unpeeled cloves; One 4-pound chicken, cut into 8 pieces; Salt and freshly ground pepper; 1/2 cup dry white wine; 1/2 cup water; 4 small fennel bulbs, quartered lengthwise and cored; 1/4 cup dried currants; 1 tablespoon soy sauce; Four 8-inch pitas, warmed; Fresh sprigs of oregano, for garnish

Servings: persons

1/2 cup red-wine vinegar
1/2 cup brown sugar
1/4 cup extra-virgin olive oil
10 pitted green olives, crushed
3 garlic cloves, crushed plus 2 heads of garlic, separated into unpeeled cloves
One 4-pound chicken, cut into 8 pieces
Salt and freshly ground pepper
1/2 cup dry white wine
1/2 cup water
4 small fennel bulbs, quartered lengthwise and cored
1/4 cup dried currants
1 tablespoon soy sauce
Four 8-inch pitas, warmed
Fresh sprigs of oregano, for garnish

1
In a food processor, combine the vinegar, brown sugar, olive oil, olives and the 3 crushed garlic cloves; process to a coarse paste.
2
Season the chicken with salt and pepper.
3
Put the chicken in a bowl and pour the marinade over it.
4
Add the wine and water and turn the chicken to coat.
5
Cover and refrigerate for at least 2 hours or overnight.
6
Preheat the oven to 400.
7
Arrange the chicken pieces, skin side up, in a large flameproof roasting pan.
8
Scatter the fennel and unpeeled garlic around the chicken.
9
Cover with foil and bake on the top shelf of the oven for 30 minutes.
10
Turn the fennel and bake for 20 minutes.
11
Uncover the pan, raise the oven temperature to 500 and bake for 20 minutes or until the chicken is lightly browned and cooked through.
12
Transfer the chicken, fennel and garlic to a large heatproof bowl.
13
Add the currants and soy sauce to the juices in the pan and cook over moderate heat until slightly reduced, about 5 minutes.
14
Cover a platter with the pitas, top with the chicken, fennel and garlic and pour the currant sauce over all.
15
Garnish with the oregano sprigs and serve.

356

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Brown sugar instead of white sugar adds a deeper, more caramel-like flavor.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

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

You need 14 ingredients. The key ingredients include: 1/2 cup red-wine vinegar, 1/2 cup brown sugar, 1/4 cup extra-virgin olive oil, 10 pitted green olives, crushed, and more.

Yes, Nira Rousso's Chicken with Fennel, Garlic and Currants falls under the Meat & Poultry category and is a great choice for this type of meal.

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

That's it — enjoy your meal!

Nira Rousso's Chicken with Fennel, Garlic and Currants

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions