Subj : Fall Dinners - 08
To   : All
From : Dave Drum
Date : Thu Nov 17 2022 10:49:00

MMMMM----- Recipe via Meal-Master (tm) v8.06
 
      Title: Sheet-Pan Chicken w/Apple, Fennel & Onion
 Categories: Poultry, Fruits, Herbs, Vegetables
      Yield: 5 servings
 
      2 ts Fennel seeds
      3 lb Bone-in, skin-on chicken
           - thighs; patted dry
      3 tb Olive oil
           Salt & black pepper
      1 md Yellow onion; thin sliced
      1 md Fennel bulb; tough outer
           - leaves removed, cored,
           - thin sliced
      1    Tart apple; halved, cored,
           - in 8 wedges
      4    Sprigs rosemary
           Flaky salt; to serve
 
  Set oven @ 425ºF/218ºC.
  
  In a small skillet, toast the fennel seeds over
  medium-low heat, stirring frequently until fragrant,
  about 2 to 3 minutes. Pound into a coarse powder with a
  mortar and pestle or, alternatively, roughly chop. In a
  large bowl, toss together the chicken with 1 tablespoon
  olive oil and the fennel seeds and season well with salt
  and pepper.
  
  Place the onion, fennel and apple slices on the sheet
  pan. Toss with the remaining olive oil and season well
  with salt. Spread in an even layer. Add the chicken skin
  side up on top of the vegetables and lay the rosemary
  (distributing evenly) on top of the chicken. Roast for
  25 to 30 minutes until the chicken is cooked through and
  the onions, fennel and apples are softened and have
  begun to caramelize at the edge of the pan.
  
  Turn the oven to broil and move the oven rack to sit
  right below it. Remove and discard the rosemary sprigs
  and broil the chicken for 1 to 2 minutes until the skin
  of the chicken is crispy and golden. Season with flaky
  salt.
  
  By: Colu Henry
  
  Yield: 4 to 6 servings
  
  RECIPE FROM: https://cooking.nytimes.com
  
  Uncle Dirty Dave's Archives
 
MMMMM

.... 350 cubic inch V8? That's an enormous can of vegetable juice!
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