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.
About Alison Clinch
Alison Clinch has 20 years marketing experience gained in small and medium size business. She is especially passionate about supporting local communities, communications, and brand management. In her role with The Free Range Butcher Alison is responsible for the company’s branding, promotion, advertising and website. Her experience in the kitchen and passion for good food also brings refreshing new ideas for our recipe suggestions. Initially working alongside her husband Ben at the farmers markets, Alison is more ‘behind the scenes’ now, and keeping busy with two young apprentices’ / kids, Tom and Georgia.

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