Shallot and Fennel Chicken
Taken from Kosher.com
Main ingredients
-1 chicken, cut into quarters, skin on
-2 fennel bulbs, tops and outer layer removed
-6 shallots, peeled and cut in thin wedges
-1 and 1/2 teaspoons garlic salt, divided
-1 and 1/2 teaspoons garlic pepper, divided
-1 tablespoon dried or fresh parsley, chopped
-1/2 cup dry white wine (Herzog Lineage Chardonnay)
Wine Pairing
-Herzog Lineage Chardonnay or similar
Directions
Make the Chicken
1.
Cut fennel in thin wedges. Season fennel and shallots with half a teaspoon each garlic salt and pepper. Place chicken on top and season with remaining spices and parsley. Allow to sit for three hours or longer.
2.
Preheat oven to 375 degrees Fahrenheit. Pour wine over chicken and bake uncovered for 1 hour and 45 minutes, basting after an hour.
Photography: Moishe Wulliger
Food Styling: Renee Muller.