Chicken Valbonnaise Recipe Video
Summary
Ingredients
| Chicken thighs | 8 Medium (with skin) | |
| Tapenade/Oilve paste | 8 Teaspoon | |
| Fennel bulbs | 2 Large (cut in 6 pieces wedges each) | |
| Olive oil | 1 Cup (16 tbs) | |
| Salt | 1 Teaspoon | |
| Cracked black pepper | 1 Teaspoon |
Nutrition Facts
Serving size
Calories 718 Calories from Fat 549
% Daily Value*
Total Fat 62 g95.3%
Saturated Fat 9 g44.9%
Trans Fat 0.2 g
Cholesterol 125.3 mg41.8%
Sodium 726.2 mg30.3%
Total Carbohydrates 11 g3.6%
Dietary Fiber 4.3 g17.2%
Sugars 0 g
Protein 32 g63.9%
Vitamin A 5.2% Vitamin C 23.8%
Calcium 8.6% Iron 17.2%
*Based on a 2000 Calorie diet
Directions
1.Preheat oven to 450°F.
MAKING
2.Form a pocket by Separating the chicken skin from the meat.
3.Fill this pocket with 1 teaspoon tapenade and spread the tapenade across the meat.
4.Place the chicken thighs in a baking dish and slide the fennel pieces in and around the chicken.
5.Drizzle with olive oil and sprinkle with a little salt and pepper.
6.Put the chicken into the preheated oven and reduce the temperature to 375°F.
7.Bake for 35 minutes or a litte longer depending on the size of the thighs, until browned nicely.
SERVING
8.Serve hot along with your favorite salad.
Chef
