May 062012

This recipe is evidence that cooking doesn’t need to be complicated or fussy.  When I made this recipe (taken from the April/May 2012 issue of Donna Hay Magazine) one weeknight it came together so quickly I decided to have a bath while it cooked!

When we sat down to eat it (in front of the tv – I may be a food blogger but I never claimed I was classy ;) ) J turned to me after his first bite and proclaimed “this one needs to go into our high rotation list!”  I have to agree.  If I was organised, I would actually compile these quick, easy, high-rotation recipes somewhere…I guess that’s what the blog is for!

So, go forth and eat chicken!

Fennel chicken, tomato and bean bake

Serves 2
Prep time 5 minutes
Cook time 30 minutes
Total time 35 minutes
From magazine Donna Hay


  • 1 can tinned tomatoes (whole)
  • 1 can cannellini beans (drained and rinsed)
  • 1 tablespoon brown sugar
  • 4 cloves garlic (sliced)
  • 5 sprigs oregano or rosemary
  • 1 pinch salt and pepper
  • 4 chicken thighs (bone in if you like)
  • 1 teaspoon fennel seeds
  • 1 teaspoon sea salt
  • 1 drizzle olive oil
  • 1 tablespoon lemon rind (finely grated)


1 Preheat your oven to 200*.
2 Line a deep baking dish with baking paper.
3 Combine and tomatoes, beans, brown sugar, garlic and rosemary in the dish.
4 Add salt and pepper.
5 Place the chicken thighs (skin side up if they have skin) on top of the tomato mixture.
6 In a mortar and pestle, grind the fennel seeds and extra salt.
7 Sprinkle over the chicken and then drizzle with a little olive oil.
8 Bake in the oven for 20-30 minutes (depending on whether your chicken is bone-in). Chicken is cooked when the juices run clear.
9 Remove from the oven and sprinkle with lemon rind before serving.
10 Serve with green beans or salad, and perhaps a chunk of crusty bread.

  3 Responses to “Easy dinner – fennel chicken, tomato and bean bake”

  1. I gave this recipe a go on Tuesday night, and it was fantastic! I used rosemary instead of oregano, and it was still a good mix of flavours. I had some left over the next night, but not enough for two people, so I put the remainder with some store-bought gnocchi and it worked great as a pasta sauce, too.

    I think your oven must be much more awesome than mine, because it took nearly 45mins for my boneless thigh fillets to be cooked through.

    Thanks for sharing! I’ll definitely be adding this to my “high rotation” list as welL! :-)

    • Hooray! I love that you let me know when you’ve made something Joe – the only reason I do this whole blogging thing is to share with people, it’s nice to know someone is listening/reading :)

  2. Chickens r us – we have it about five times a week so new recipes always very welcome. Going to try this one tonight. Other chicken frvourites- Lindsay Bareham’s Chicken Boulangere and here Chicken Cassoulet – both worth a go.


 Leave a Reply