Braised chicken with fennel and apples

Step 1/ 4

• 3 chicken legs
• 2 tsp fennel seeds
• 2 stalks rosemary
• 1 fennel
• 1 apple
• 1 onion

• oven
• cutting board
• knife
• mortar and pestle

Preheat oven to 200°C/390°F. Cut the chicken legs in half at the joint. Mash the fennel seeds in a mortar. Pluck rosemary leaves from the stalk and cut roughly. Halve fennel and cut out the stalk. Core the apple. Cut fennel, onions and apple into slices.

Step 2/ 4

• 1 tbsp olive oil
• 1 tbsp maple syrup
• salt
• pepper

• large bowl

In a large bowl, mix the chicken with ⅓ of olive oil, maple syrup and fennel seeds. Season it well with salt and pepper.

Step 3/ 4

• 2 tbsp olive oil
• 1 tbsp lemon juice

• baking sheet

Mix the fennel, onions and apple with the remaining olive oil, rosemary and lemon juice on a baking tray. Season with salt and pepper.

Step 4/ 4

• flaky sea salt

Spread the chicken legs on the baking tray and bake in the oven at 200°C/390°F for approx. 25 - 30 min. Set the oven to grill function and roast the chicken legs for another 2 minutes. Serve with flaky sea salt. Enjoy!

Enjoy your meal!