Spring Chicken USA Style - BergHOFF Cookware GB

Spring Chicken USA Style

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  • 4 chicken thighs

  • 4 chicken legs

  • 1 Onion

  • 1/2 cup of olive oil

  • 2 fennel bulbs

  • 1 garlic

  • 1 tin of anchovies (break up the fillets)

  • 2 glasses of white wine or 1/2 cup of cider vinegar and 1/2 cup of water

  • 1 whole jar of capers (brine included)

  • 1 cup of green olives

  • Red pepper flakes

  • Fennel fronds


  • Bring 4 chicken thighs and 4 chicken legs to room temperature. Salt and pepper them well.

  • Cut 1 white onion into halves and then into rings. Leave this to one side.

  • In your BergHOFF Eurocast Sauté Pan, heat at medium-high temperature 1/2 cup of olive oil. Then sear the pieces skin side down until well-browned.

  • While the chicken is searing, place 2 fennel bulbs, woody ends trimmed and cut into rounds, into the lid of your BergHOFF Eurocast Double Roaster (the grill pan part). When you’re disassembling the fennel, pull off the fronds and put them to one side— you’ll be using them for garnish after the chicken comes out of the oven.

    Also, place onion rings into the pan.

  • When your sear is done, use silicone-tipped tongs to move the chicken pieces from the sauté pan to the double roster lid, placing the chicken pieces on top of the fennel bulbs and onion rings.

    Pour off the fat you rendered in the sauté pan and wipe out the pan. (No need to clean it!)

  • Now, preheat your oven to 200⁰C.

  • Whilst your oven comes to temperature, heat your sauté pan on the hob to a medium heat and add 1/4 cup olive oil.

    When the olive oil is hot but not smoking, brown, add the following ingredients:

    1 head garlic, peeled and separated into cloves

    After the garlic is lightly brown and the garlic flavour has infused into the olive oil, add:

    2 T fennel seeds
    1 whole tin anchovies, each filet broken up with the edge of a wooden spoon
    2 glasses white wine, or 1/2 cup cider vinegar and 1-1/2 cups water
    1 whole jar capers, brine included

    Stir and allow to simmer and slightly reduce.

  • Pour the contents of the sauté pan over the chicken and vegetables waiting in your double roaster lid.

  • Add 1 cup of green olives. Bake in your 200⁰C oven until the chicken is cooked through and tender and the juices run clear (about 30 minutes, depending on the size of the chicken pieces you’re using).

    After removing from the oven, let cool slightly before garnishing.

  • Before serving, garnish with:

    • 1 cup of green olives
    • Red pepper flakes
    • Aleppo flakes
    • Fennel fronds
  • Serve directly to your table but remember to use a heat resistant mat as the double roaster lid will be hot!