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Eat & Drink, Favourite Recipes

Braised Chicken With Fennel And Sweet Potatoes

Recently, I indulged in a 28cm Le Creuset dutch oven, coastal blue color. I’ve been eyeing it for a while. Finally made the plunge (and a big hole in the pocket) and got it over Amazon UK – Yes, they delivered that heavy thing all the way to Brussels.

I didn’t get a chance to use it since. My mom was also here, spoiling me by cooking up a storm everyday. She refused to use the pot though. Said it was way too heavy. It is actually.

Anyway, today I had to use it impromptu as I misread the recipe and at a last minute realized that I cannot use my usual oven dish. Braising needs cover. Duh me.

This recipe is delicious. I found it over at Paleo Diet Lifestyle but I un-paleo it slightly (used olive oil instead of paleo cooking fat). I also added carrots just in case Mr Fudge doesn’t like Fennel. It has an acquired taste but I really like it. And it’s a milk booster apparently.

By the way, I don’t think I can ever adopt a full paleo diet. I love my steamed white rice! For the moment, I am on a dairy free diet as I am suspecting that my little man is allergic to cow’s protein. It’s tough as I have to stay away from ice cream, cakes, cheese… Bohoohoo!

No picture. Served and ate too fast. We were famished!

Makes 4 servings.


  • 4 whole chicken legs
  • 2 large sweet potatoes, cubed
  • 1 fennel bulb, thinly sliced
  • 4 carrots, roughly cut
  • 4 green onions, thinly sliced
  • 4 cloves garlic, minced
  • 500 ml of chicken stock
  • Juice of 2 lemons
  • 2 tbsp olive oil
  • Sea salt and freshly ground black pepper to taste


  1. Preheat your oven to 150 C.
  2. In a skillet placed over a medium-high heat, add olive oil and sear the chicken legs until browned, about 5 minutes on each side.
  3. Once browned, transfer the chicken legs to an oven ready pot and set aside.
  4. In the same skillet, cook the fennel and carrots for 4 to 5 minutes until golden brown and then add the green onions and garlic and cook for another 2 to 3 minutes.
  5. Transfer the fennel and green onions to the oven ready pot with the chicken legs, add the chicken stock, the lemon juice (I included the lemons too), season with sea salt and fresh ground black pepper to taste, cover, and place in the oven for 20 minutes.
  6. Once the 20 minutes is done add the sweet potatoes to the mixture and cook for another 45 minutes or until the chicken is cooked through.
  7. Serve on a plate and add some of the lemon zest on top of each chicken leg for extra flavor. Bon appetit!

One thought on “Braised Chicken With Fennel And Sweet Potatoes
  • Yen says:

    Jk’s on a paleo diet. He’ll be going back to it after the honeymoon lol!

    I forgot all a out your blog and decided to take a peek :)

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