Ingredients
- 3 slices thick cut applewood bacon
- 1 whole chicken, quartered
- Kosher salt and freshly cracked black pepper
- 1 fennel bulb, trimmed cored and thinly sliced
- 1 bottle dark beer
- 2 tablespoons apple cider vinegar
Directions
Preheat the oven to 400 degrees F.
In a Dutch oven, cook the bacon until nice and crispy. Remove the bacon to a paper towel-lined plate to drain and crumble when cooled.
Pat the chicken dry and season on all sides with salt and pepper. Sear the chicken on all sides in the pan with the rendered bacon fat, until the outside is brown and crispy. Remove the chicken to a plate and add the fennel to the pan. Season with salt and pepper, to taste, and saute until caramelized and tender, about 10 minutes. Add a little water if the fennel starts to burn. Pour in the beer and bring it to a simmer. Nestle the chicken and all resting juices, breast side down, in the fennel and beer. Cover and transfer the pan to the oven. Roast for 35 to 45 minutes, flipping the chicken over after 20 minutes.
Remove the pan from the oven and put over low heat. Remove the chicken pieces to a warmed serving platter. Add the vinegar to the sauce and simmer to reduce to a thicker consistency, about 5 minutes. Pour the sauce over the chicken pieces, top with crumbled bacon and serve immediately. If you want a smoother sauce, just strain the sauce after it has reduced.
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By skklein
on January 28, 2012
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This recipe is a 3 star if you make it the way the recipe calls you too. 5 star with a few changes. First, cut that cooking fat in half! You don't need it all. Super greasy with all of it. I also add an onion with the fennel, add more like 1/4 cup of vinegar and add carrots at the point you put it in the oven. I also add green onion at the point you flip the chicken. When done, I put the chicken on a baking sheet and broil it for a few minutes until the skin is crispy again. Then plate and sauce! Way better and much more colorful and less greasy!
By nancy buck
Pensacola FL
on December 11, 2011
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This was a home run!! I got compliments from my most critical guests. I don't like the taste of raw fennel but cooked is nothing like raw. I used more bacon than the recipe called for and more beer also. I thickened using a little sour cream. Absolutely delicious! I will make it again for sure.
By lrosier
on November 21, 2011
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I made this last night for a dinner with 9 friends. I doubled the recipe and added 2 yelow onions and garlic when carmelizing the fennel. I also added a little flour during the thickening of the sauce at the end. Next time I might also add mushrooms. Good recipe!
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