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Recipe for :

Chicken, Tomato And Fennel Casserole

Bill GrangerThis recipe comes from Chef Bill Granger and is featured in his new book Every Day.

Bill Granger has always had a passion for cooking. He is a self-taught cook with a strong philosophy that food should always be a joy, never a chore. He opened his first restaurant, bills, in Sydney's Darlinghurst when he was 22 and the second just three years later. A third Sydney restaurant was opened in July 2005. All were immediate successes and are established as favourite destinations for locals and tourists alike. There are many people for whom a visit to Sydney is simply not complete without a meal at bills.

As resident food writer for The Sydney Morning Herald and a leading contributor to many food publications around the globe, Bill leads an energetic life. His previous cookbooks, bills sydney food, bills food, bills open kitchen and simply bill are international best sellers. His debut television series, bills food, was launched in Australia in 2004 and swiftly acquired by TV networks around the world, including the BBC in the UK. Popular demand has quickly led to the filming of a second series, shown simultaneously in Australia and the UK, and with more countries set to follow.

To find out more about Bill Granger <click here>


2 tablespoons olive oil
8 chicken thigh cutlets on the bone, with skin
1 onion, sliced
1 large fennel bulb, trimmed and thinly sliced
2 garlic cloves, crushed
1/2 teaspoon crushed fennel seeds 2 teaspoons paprika
1/2 teaspoon saffron threads, soaked in 1 tablespoon water
wide strip of orange rind
400 g (14 oz) tin chopped tomatoes
500 ml (17 fl oz / 2 cups) chicken stock
1 red pepper (capsicum), roasted and thinly sliced
2 teaspoons honey
Sea salt
Freshly ground black pepper


  • Heat the oil in a large heavy based pan over medium to high heat. Add the chicken (in batches, if necessary) and brown for 2 - 3 minutes on each side.
  • Remove from the pan and set aside.
  • Drain most of the oil from the pan, leaving just about 1 tablespoon.
  • Reduce the heat to medium and add the onion and fennel to the pan. Cook, stirring occasionally,
    for 7 - 8 minutes, or until the vegetables are soft.
  • Add the garlic, fennel seeds and paprika and cook, stirring, for another minute.
  • Add the saffron with its liquid, the orange rind, tomatoes, stock and pepper to the pan and stir well.
  • Return the chicken pieces to the pan, bring to the boil and then reduce the heat to low.
  • Cover and simmer for 30 minutes, or until the chicken is cooked through and tender.
  • Skim any oil from the top of the casserole.
  • Stir in the honey and season with salt and pepper.

Serves 4

Bill Granger