Sunday, February 20, 2011

Last Day for the Giveaway and French Roasted Chicken

This is the last post for my first giveaway.  Thanks to all who've sent me comments.  I've enjoyed hearing from you.

 I wanted to continue to showcase by ancestors with this creation.  Even though I am of French descent it would seem this chicken recipe with roasted fennel, mushrooms and garlic would be appropriate.  However, after leaving the homeland of France, my ancestors arrived near Quebec, settled along the St Lawrence River and later (probably mid 1700's) migrated into the tip of Maine.  During these hard times and after much research I found they cooked with pork instead of chicken.  They used the chicken primarily for the eggs.  They also made ployes, which is a type of pancake made from buckwheat flour.  I'm continuing to track down more authentic recipes from those times.  Any help out there?

Until then, I'll "pretend" this was a special occasion type meal prepared in Madawaska (where my people were from).


4 chicken thighs
1/2 - 1 fennel bulb, cut up into chunks
1/3 onion, chunks
1 apple, peeled and sliced
4-5 mushroom caps
1/2 can artichoke hearts, drained and quartered
4-5 garlic cloves
1 T fennel seed
salt and pepper to taste
2 T olive oil

To assemble, simply place all ingredients in a roasting pan.  Drizzle with the olive oil, dot with a small amount of butter (optional) and bake at 375 degrees for approximately 45 minutes.  Baste every 15 minutes while cooking.  Serves 4.

This recipe can easily be doubled to serve to  your guests or larger family.  Very nice flavors!  Enjoy and don't forget to enter the giveaway!!


  1. The addition of apple and artichokes make this meal very special. It must have been very flavorful!

  2. ooooh, I will be trying this one! So sad I mmissed your give-away, been busy with my daughter's wedding coming up!