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Chicken baked with leeks & fennel


  • Preheat oven to 200°C fan forced (220°C normal).
  • Heat a thin layer of oil in a large heavy-bottomed pan (that can go into the oven) and brown the chicken all over. Remove.
  • Add a little fresh oil with the butter to the pan and gently sauté the fennel, leek and garlic until reasonably tender, regularly stirring and scraping the bottom of the pan as you do so.
  • Then add ½ cup stock, seasonings and the tarragon. Mix well and briefly cook, adding more stock if needed.
  • Place the chicken on top of the vegies in one layer and cook in the oven for about 30 mins.
  • Serve with mash on the side.


  • olive oil
  • 8 chicken thighs, with bone & skin
  • a knob of butter
  • 1½ fennel bulbs, cored & sliced
  • 1 large leek, cleaned well & sliced
  • 4 garlic cloves, crushed
  • ½-1 cup chicken stock
  • sea salt & freshly ground pepper
  • 2 tbsp chopped fresh tarragon

Huey's Kitchen takes a lot of care in the preparation of its recipes, but viewers are reminded to always double check that the recipe and all the ingredients are suitable.

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    1 stick125 gm
    a dashless 1/8 tspn
    4 tspn1 tbsp
    3 tbsp1/4 cup
    1 cup250 ml
    4 cups1 litre
    3 tbsp1/2 cup
    1 lb450 gm