Directions:
- In a large frying pan, heat oil and 1 tablespoon butter over medium heat. Add shallot; cook until softened, about 2 minutes.
- Add garlic, fennel and fennel leaves. Cover and cook over low for 20 minutes, until fennel is tender, but not brown.
- Add Pernod, salt and pepper and mix well.
- Preheat oven to 375. Stuff chicken loosely with fennel mixture. Tie legs together and place in a small roasting pan, breast side up.
- Melt remaining butter and brush over chicken. Bake 90 min, basting frequently with pan juices, until juices run clear when thigh is pierced.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 734.65 Kcal (3076 kJ) | ||
| Calories from fat | 493.77 Kcal | ||
| % Daily Value* | |||
| Total Fat | 54.86g | 84% | |
|---|---|---|---|
| Cholesterol | 258.25mg | 86% | |
| Sodium | 363.44mg | 15% | |
| Potassium | 835.78mg | 18% | |
| Total Carbs | 9.11g | 3% | |
| Sugars | 2.21g | 9% | |
| Dietary Fiber | 2.63g | 11% | |
| Protein | 48.65g | 97% | |
| Vitamin C | 17.3mg | 29% | |
| Vitamin A | 0.1mg | 4% | |
| Iron | 3.5mg | 19% | |
| Calcium | 72.2mg | 7% | |
| Amount Per 100 g | |||
| Calories | 200.49 Kcal (839 kJ) | ||
| Calories from fat | 134.76 Kcal | ||
| % Daily Value* | |||
| Total Fat | 14.97g | 84% | |
|---|---|---|---|
| Cholesterol | 70.48mg | 86% | |
| Sodium | 99.19mg | 15% | |
| Potassium | 228.09mg | 18% | |
| Total Carbs | 2.49g | 3% | |
| Sugars | 0.6g | 9% | |
| Dietary Fiber | 0.72g | 11% | |
| Protein | 13.28g | 97% | |
| Vitamin C | 4.7mg | 29% | |
| Iron | 1mg | 19% | |
| Calcium | 19.7mg | 7% | |
* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.
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