The Recipes

Balsamic Chicken with Fennel

I don't think I've had a drumstick in years.  They were my favorite when my mom would bring home fried chicken from Brown's Chicken in my hometown, and that's probably the last time I had one.  Brown's Chicken was amazing, and thankfully I never had KFC in my house growing up.  Brown's was a local small business and a regular staple for eating out in my house.  They had the most amazing little fried button mushrooms which probably made me love mushrooms as a kid.

Enough reminiscing about fried chicken.  Onto tonight's incarnation of the bird.

Balsamic Chicken with Fennel


- 1 chicken thigh
- 1 chicken drumstick
- 1/2 bulb of fennel, thinly sliced
- 1/2 leek, rinsed thoroughly and sliced
- 1 clove of garlic, minced
- 1/2 c. white wine
- 1/4 c. green or country olives, halved
- 2-3 T. of balsamic vinegar
- splash of chicken stock
- salt
- pepper
- olive oil

Preheat oven to 350 degrees.

Heat 1-2 T. of olive oil in a dutch oven or large, heavy-bottomed pot.  Season the chicken liberally with salt and pepper and add it to the pot.  Let it cook until there is a nice brown crust; about 4 minutes per side.  Remove the chicken and set it aside.

Add the leeks and fennel and season with salt.  Cook for 4-5 minutes, then stir in the garlic and vinegar.  Add in the olives and white wine, scraping up any bits from the bottom of the pan with a wooden spoon.  Return the chicken to the pot and add the chicken stock.  Cover the pot and transfer it to the oven.  Cook for 20 minutes and remove.

Plate the vegetable mixture and top with the chicken.  Garnish with the fennel fronds.