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  Chicken with Fennel and Leeks

Our younger daughter Frances doesn't have great cooking skills so I'm on a bit of a mission to teach her a few things. Recently I dragged her from her computer to help me prepare dinner. I decided to do something really easy but delicious. This recipe CHICKEN WITH FENNEL AND LEEKS is one I adapted from an Italian cookbook. I taught Frances to make the bechamel sauce that tops the chicken and vegetables. She made a very smooth, thick sauce which was perfectly seasoned and flavoured. She was justifiably very proud of herself.



 

Chicken With Fennel & Leeks

Ingedients and Method - for 4

2 chicken thighs each - bone in, skin on. I buy free range chicken from Deidre in our Market

2 large fennel bulbs - sliced from top to bottom

2 leeks sliced into rounds

 Bechamel sauce to which you've added freshly grated nutmeg (at least 1/2 a whole nutmeg) and some grated Gruyere or Emmental cheese (try our unpasteurised Swiss Gruyere or French Emmental).
Blanch the leeks and sliced fennel. Drain and put in the bottom of a lightly buttered casserole dish. Season.
Place the chicken pieces on top. Cover everything with the bechamel sauce. Bake in a moderate oven for 45-60 mins.
The top will be golden.

 Serve with a salad.