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Slow Roasted Chicken Cutlets with Fennel

Recipe: Slow Roasted Chicken Cutlets with Fennel


  • 8 Free Range Chicken Cutlets
  • 2 tbs plain flour
  • 2 tbs olive oil
  • 2 garlic cloves, crushed
  • 2 medium onions, thinly sliced
  • 2 cups chicken stock
  • 1 fennel, thinly sliced
  • 8 lemon thyme sprigs


  • Preheat oven to 180°C
  • Place chicken cutlets in a large, sealable bag. Add flour and season with cracked black pepper. Seal bag and shake to coat the chicken.
  • Heat olive oil over medium heat in an ovenproof pan with a lid, and brown chicken in batches. Transfer chicken to a plate and set aside.
  • Reduce heat slightly and add garlic and onions. Sauté for 2 to 3 minutes.
  • Pour stock into pan and use a wooden spoon to stir the bits on the bottom of the pan into the stock.
  • Place chicken pieces back into pan. Add fennel and lemon thyme, and cover the pan.
  • Bake in the oven for 45 minutes. Serve.
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