Roast Chicken With Fennel Stuffing

1. 1

   In a large frying pan, heat oil and 1 tablespoon butter over medium heat.

2. 2

   Add shallot; cook until softened, about 2 minutes.

3. 3

   Add garlic, fennel and fennel leaves.

4. 4

   Cover and cook over low for 20 minutes, until fennel is tender, but not brown.

5. 5

   Add Pernod, salt and pepper and mix well.

6. 6

   Preheat oven to 375.

7. 7

   Stuff chicken loosely with fennel mixture.

8. 8

   Tie legs together and place in a small roasting pan, breast side up.

9. 9

   Melt remaining butter and brush over chicken.

10. 10

    Bake 90 min, basting frequently with pan juices, until juices run clear when thigh is pierced.

* Per serving · 4 servings · Values may vary.

No additional tips available.