Chicken with Fennel and Grapes


Chicken with Fennel and Grapes

Serves 6


1 chicken cut into eighths

1 onion, thinly sliced

1 fennel bulb, outer layer discarded, and thinly sliced

4 sprigs thyme

2 cups grapes

3 tablespoons honey

¾ cups sherry wine

1 ¼ teaspoons kosher salt

¼ teaspoon black pepper

1 teaspoon dried oregano

2 tablespoons balsamic vinegar

2 tablespoons olive oil

2 teaspoons fenugreek



Preheat oven to 400 degrees. Massage all ingredients together in a 9X13 baking

dish tucking most of the grapes and funnel under the chicken and leaving the tops of

the chicken exposed to nicely brown.

Bake for 45-55 minutes until cooked through and golden. Serve warm.

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