Mustard Chicken with Fennel (Pollo con Senape e Finocchi)
If you’re looking for a flavorful and succulent chicken dish, then this Mustard Chicken with Fennel recipe is a perfect choice. The marinade, which combines the tanginess of apple cider vinegar, the depth of Worcestershire sauce, and the bold flavor of mustard, creates a deliciously rich coating on the chicken. When paired with tender, caramelized fennel, this dish is sure to impress. It’s ideal for a weekend gathering, a family dinner, or a festive occasion. Here’s how to prepare this mouthwatering dish for 6 servings.
Ingredients:
| Ingredient | Quantity |
|---|---|
| Chicken (drumsticks or thighs) | 6 pieces |
| Mustard | 400g |
| Apple Cider Vinegar | 40g |
| Worcestershire Sauce | 25g |
| Black Pepper | to taste |
| Fine Salt | to taste |
| Fennel (medium-sized bulbs) | 3 bulbs |
| Extra Virgin Olive Oil | to taste |
| Fresh Rosemary | to taste |
Instructions:
-
Prepare the Marinade:
- Start by making the marinade for the chicken. In a large mixing bowl, combine the mustard, apple cider vinegar, Worcestershire sauce, black pepper, and fine salt. Stir well to blend the ingredients together, creating a smooth and tangy marinade.
-
Marinate the Chicken:
- Place the chicken pieces in a large baking dish or a zip-lock bag. Pour the mustard marinade over the chicken, making sure each piece is well-coated. Cover with plastic wrap or seal the bag and refrigerate. Let the chicken marinate for at least 2 hours, but for best results, marinate overnight.
-
Prepare the Fennel:
- While the chicken is marinating, prepare the fennel. Rinse the fennel bulbs thoroughly, trim off the hard base, and cut them into wedges. Set aside.
-
Season the Fennel:
- Finely chop the rosemary and place it in a small bowl. Add a pinch of salt and pepper to the rosemary. Toss the fennel wedges with the rosemary mixture, ensuring they are well-seasoned. Drizzle with extra virgin olive oil and toss again.
-
Preheat the Grill:
- If you’re using a barbecue grill, light all three burners. Close the lid and let the grill heat up for about 10 minutes to reach a medium-high heat.
-
Cook the Chicken:
- Once the grill is hot, reduce the temperature of the central burner to low. Place the marinated chicken pieces onto the grill and close the lid. Let the chicken cook for about 10 minutes without opening the lid.
- After 10 minutes, flip the chicken pieces and cook for another 15 minutes on the other side. Then, lower the heat on the other two burners, bringing them to low as well. Continue cooking the chicken for about 40 more minutes.
- Use a meat thermometer to check that the chicken has reached an internal temperature of 75°C (165°F) for perfect doneness.
-
Grill the Fennel:
- While the chicken finishes cooking, turn off the right burner of the grill. Move the chicken to the side, directly over the left burner, and place the fennel wedges on the grill. Cook the fennel for about 5-6 minutes per side, keeping the lid closed each time to allow the fennel to caramelize and develop a slight crispiness on the outside.
-
Serve:
- Once the chicken is fully cooked and the fennel has a nice char, remove them from the grill. Serve the mustard-coated chicken alongside the golden, caramelized fennel. Serve hot and enjoy this delicious, flavorful meal.
Nutritional Information
Per Serving (Approx.)
| Nutrient | Amount (per serving) |
|---|---|
| Calories | 430 kcal |
| Protein | 35g |
| Carbohydrates | 12g |
| Fiber | 3g |
| Fat | 29g |
| Saturated Fat | 4g |
| Cholesterol | 80mg |
| Sodium | 500mg |
| Potassium | 500mg |
| Vitamin A | 15% |
| Vitamin C | 25% |
| Calcium | 6% |
| Iron | 10% |
This Mustard Chicken with Fennel is a wonderful dish that combines the richness of mustard-marinated chicken with the delicate flavor of fennel. The grilling process imparts a beautiful smoky aroma, making each bite a delightful experience. Whether it’s a casual dinner or a special occasion, this recipe is sure to become a favorite in your repertoire. Enjoy!
