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    Chicken with Lemon and Fennel

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    Chicken with Lemon and Fennel

    This superb supper dish combines juicy lemons with fennel and fresh oregano to give a real taste of the Mediterranean. It has an intense, lemony flavour, so it is best served with plain rice - or you can make it with just one lemon for a more subtle flavour.

    • Preparation time: 15 minutes
    • Cooking time: 50 minutes
    • Total time: 1 hour 5 minutes 60 minutes 5 minutes

    Serves: 4


    • 1 tbsp olive oil
    • 25g butter
    • 1 x 1.15kg pack Waitrose Fresh British Chicken Thighs
    • 1 large onion, finely chopped
    • 3 large carrots, washed and sliced
    • 3 sticks celery, washed and sliced
    • 1 bulb fennel (about 300g), halved and sliced
    • Salt and freshly ground black pepper
    • 500ml fresh hot chicken stock
    • Grated zest and juice of 2 lemons
    • 1 pack fresh oregano, leaves stripped from the stalks


    1. Heat the olive oil and butter in a large heavy-based frying pan. When the mixture starts to sizzle, add the chicken and fry over a high heat for 3-4 minutes on each side, until golden brown. Remove and set aside.
    2. Add the vegetables to the frying pan with a good pinch of salt and fry for 5 minutes, or until just beginning to soften. Return the chicken pieces to the pan together with the hot chicken stock, half the lemon juice and zest, and half the oregano.
    3. Bring to the boil and simmer for 30 minutes, covered or uncovered (see Cook's tip, below), until the chicken is thoroughly cooked, the juices run clear and there is no pink meat.
    4. Add the remaining lemon juice, zest and oregano and season. Serve with basmati rice.

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    Cook's tips

    For lots of fairly thin sauce, keep the lid on for step 3. For a thicker sauce, remove the lid halfway through cooking to allow it to reduce.

    Wash work surfaces, cutting boards, utensils and hands after touching raw poultry.


    Average user rating

    4 stars