Chicken with Meyer Lemon, Fennel & Olives with Gremolata
As the days get warmer and longer it makes a nice change to enjoy some lighter fare. Colleen’s new recipe brings together a delicious melange of your favorite flavors – the zesty lemon makes a great counterpoint to the rich, buttery olives. Add in some garlic, licorice-like fennel and woodsy rosemary and you have a real treat! It makes a beautiful presentation when company’s coming, but it’s low-impact enough for a Tuesday night, too. Just a quick marinade and sauté and the oven does the rest. With a glass of our crisp, fruit-driven Estate Chardonnay, any day becomes an occasion. Cheers!
1 whole chicken, cut into pieces
3 Meyer lemons, seeded, cut into wedges
2 teaspoons kosher salt
2 cloves garlic, minced
1 tablespoon rosemary, minced
Freshly ground black pepper, to taste
1 large fennel bulb, 2 T. fronds reserved
1/4 cup parsley, minced
2 tablespoons lemon zest
2 tablespoons olive oil
1/4 cup green olives
1 cup Goosecross Chardonnay
1/2 cup chicken broth
Preheat oven to 425 degrees. Wash the chicken and pat dry. In a bowl, toss the lemon wedges, salt, garlic, rosemary, and pepper, then add the chicken and toss again. Set aside to marinate for 30 minutes.
Meanwhile, trim the fennel bulb and reserve 2 tablespoons fronds. Cut the fennel into 1” wedges and set aside.
Heat the olive oil in an oval skillet over medium-high heat. Remove the chicken from the marinade, and sauté until nicely browned. Add the fennel wedges, lemons with their juices, olives, wine, and broth.
Transfer the skillet to the oven and roast for 45 minutes. Remove the chicken from the oven and let rest up to 10 minutes.
Make the gremolata: Mince the fennel fronds and toss them with the minced parsley and lemon zest. Garnish with chicken with the gremolata and serve immediately.