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Hunter's Chicken with Fennel Salad

by Deanna Williams
Total 5 hours 15 minutes
Active 30 minutes
Serves 4
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A perfect, savory chicken dish with raw fennel salad. The marinade for the chicken is highlighted with smoked paprika and fresh tomatoes. Enjoy!

Ingredients

Marinade

  • 2 roma tomatoes
  • 1 garlic clove (minced)
  • 1 shallot (diced)
  • 1 tsp onion powder
  • 3 tsp smoked paprika
  • 1 tsp fennel seeds
  • 1 tsp dried oregano
  • 3 tbsp olive oil
  • 3 tbsp dry white wine
  • 3 tbsp unsalted butter

Chicken

  • 1 3 lb whole chicken (cut into pieces)
  • salt & pepper

Croutons

  • 2 cups cubed ciabatta (or other crusty bread)
  • olive oil
  • parmesan cheese

Salad

  • 2 bulbs fennel
  • 8 oz cherry tomatoes
  • fresh basil

Salad Dressing

  • 4 tsp fresh lemon juice
  • 2 tbsp olive oil
  • 1 tbsp fennel greens (finely minced)
  • ¼ tsp nutmeg

Directions

  • Cook whole Roma tomatoes in a pan with oil over medium heat until sides are blackened
  • Process tomatoes and remaining marinade ingredients in a food processor until smooth
  • Season chicken with salt and pepper. Toss with marinade and make sure all pieces are covered
  • Allow chicken to marinate for at least four hours
  • Once ready to cook, preheat oven to 400°F
  • Roast for 30 minutes
  • Toss ciabatta with olive oil and Parmesan cheese, place in pan with chicken
  • Roast for 10 minutes
  • While the chicken and croutons are cooking, slice the fennel and cut tomatoes in half
  • Whisk dressing ingredients together and dress salad
  • Place fennel salad on plate and top with bread and chicken. Garnish with basil and enjoy!