Thursday, 8 April 2010

Foraged fennel chicken....

The rain's passed and the sun's come out. After church we've strolled up to Vine Cafe for a coffee morning to raise morning for the community centre. My hands are wrapped around a steaming cup of Earl Grey tea and an even more prized of June's hot cross buns. And these could be the last batch. June is closing Bryher stores at the end of the year so her hot cross buns will be no more.

This week friends have come down to visit me on Bryher and they confirmed that these are officially the best hot cross buns in the world. Soft and squidgy, mildly spicy with a sticky sugary glaze.

After the coffee morning we wander home avoiding the puddles. I wander the the green at the bottom of the garden and see tufts of wild fennel. When we were little we had a guinea pig called Fruitie. We used to pick bag fulls of the stuff to feed to him because he loved it. Since then it's continue to grow ignored by everyone.

Foraged Fennel Chicken.....(Serves 4)

1 chicken
3 tbsp olive oil
3 garlic cloves
1 big handful of fennel
1 sprig of rosemary
1 glass wine
1 tbsp plain flour

In a pestle and mortar crush the herbs and garlic. Rub over the chicken and leave for an hour to marinate.

Pop in an oven (pre heated to 180'c) for around an hour or a half or until juice run clear from the fattest part.

Take it out of the oven and pop in a board to rest for twenty minutes. Add the flour to the pan juice and put over the hob. Stir until there's a thick paste. Add the wine and some water to thin it out.

Slice and serve.

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