Braised chicken with fennel and sweet potatoes recipe

5 from 1 vote

The great taste of fennel, sweet potatoes and lemon juice combined here in a delicious braised chicken recipe.

Course Main Course

Cuisine American

Keyword braised, chicken, fennel, sweet potato

Prep Time 15

Cook Time 1 5

Total Time 1 20

Servings people

Calories 509kcal

Cost 12

Preheat your oven to 300 F.
In a skillet placed over medium-high heat, add the cooking fat and sear the chicken legs until browned, about 5 minutes on each side.
2 tablespoon Paleo cooking fat, 4 whole chicken legs
Once browned, transfer the chicken legs to an oven-ready pot and set aside.
In the same skillet, cook the fennel for 4 to 5 minutes until golden brown and then add the green onions and garlic and cook for another 2 to 3 minutes.
1 fennel bulb, 4 green onions, 4 cloves garlic
Transfer the fennel and green onions to the oven-ready pot with the chicken legs add the chicken stock, the lemon juice, and half of the le zest, season with sea salt and fresh ground black pepper to taste, cover, and place in the oven for 20 minutes.
2 cups of chicken stock, Sea salt and freshly ground black pepper to taste, Zest and juice of 2 lemons
While the chicken cooks, peel and cut your sweet potatoes into evenly sized-cubes.
2 large sweet potatoes
Once the 20 minutes is done, add the sweet potatoes to the mixture and cook for another 45 minutes or until the chicken is cooked through.
Serve on a plate, and add some of the lemon zest on top of each chicken leg for extra flavor.