Chicken with fennel, lemon and honey

Hello!

Today we have a guest from Sunny Italy with not quite the usual flavor combination.

Fennel itself has a rather interesting" aniseed " aroma, which have more cumin and dill seeds. All of them are traditionally combined with vegetables, nuts, bread, but today we try to cook a fennel-based sauce for chicken.

Difficulty: 3/10
Cooking time: 35 min.
Number of servings: 4

Ingredients:

• Chicken, thigh, 360 gr.
• Fennel, root, 100 gr.
• Lemon
• Onions
• Honey, 40 ml
• Green olives
• Garlic, 1 clove.
• Butter, 20 gr.
• Flour, 15 gr.
• Rosemary
• Black pepper, salt, vegetable oil

Onions with fennel clean and cut into half rings, garlic and rosemary leaves chop finely, rub the lemon zest with half a lemon, he cut it into slices, squeeze the juice from the quarter of a lemon, olives press with a knife and remove the bone (if any):

Cut the chicken into small pieces and roll in salted flour. Heat the butter and one spoon of vegetable oil in a frying pan and fry the chicken over high heat for five minutes, turning it over periodically:

Add onions and fennel, lightly salt, fry for a minute:

Add the olives, the juice of a quarter of a lemon and continue to cook over high heat two minutes:

Add the lemon zest, garlic and in a minute reduce the heat to medium.

Honey diluted in 70 ml of hot water:..

...pour into the pan, add the rosemary, stir and simmer for another three or four minutes.

Serve with any garnish (here boiled bulgur) and lemon slices:

Bon appetit!