Chicken with fennel and pancetta

A classic combination of flavours made more intense by their caramelising together.

Chicken with fennel and pancetta

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chicken (legs, wings, thighs)



garlic, chopped



rosemary, fresh



red onions



fennel bulbs



pancetta or smoked bacon



white wine

As needed:


olive oil

As needed:


maldon salt en black peper

Preparation method

  • Finely chop the garlic and rosemary and mix with Maldon salt and black pepper.
  • In a large bowl, sprinkle the chicken with olive oil and mix well.
  • Season with the garlic-herb mixture, making sure that all chicken pieces are covered.
  • Cut the onions and the fennel into large pieces.
  • Cut the pancetta into strips approximately 1cm thick.
  • Distribute the chicken, vegetables and pancetta evenly in a roasting pan and drizzle olive oil over.
  • Cook in a 200°C oven for approximately 30 minutes. Baste with the pan juices occasionally.
  • Add the white wine and cook for a further 15 to 20 minutes. Continue to baste with the pan juices and wine occasionally.

Serving suggestions

  • As a main dish, with risotto or pilaf.
  • As a main dish with wedge fries or baked potatoes.
  • As a main dish with sweet potatoes.

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