Braised chicken with fennel and apples

Nutrition per serving

• 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!