Fennel Gratin with Chicken

Ingredients

• 1 moyen Onion (chopped)
• 3 c. à soupe Extra virgin olive oil (for cooking)
• 500 g Chicken (cut into pieces)
• 1 c. à café Salt (to taste)
• 0.5 c. à café Black pepper (freshly ground)
• 0.5 c. à café Cinnamon (ground)
• 200 g Dried chickpeas (soaked overnight)
• 500 ml Water (boiling)
• 1 kg Fennel (small whole fennels)
• 200 ml Thick fresh cream (full‑fat)
• 2 c. à soupe Fresh parsley (chopped)
• 100 g Grated cheese (type Gruyère or Emmental)

Instructions

1. Ingredient preparation

   Chop the onion, rinse the soaked chickpeas, cut the fennel if large, cut the chicken into pieces.

   Time: PT10M

2. Sauté the onion

   In a pot, heat 3 c. à soupe extra virgin olive oil over medium heat, add the chopped onion and sweat it for 3‑4 minutes until translucent.

   Time: PT5M

3. Brown the chicken

   Add the chicken pieces, season with salt, pepper and sprinkle with ½ c. à café cinnamon. Sauté for 5‑7 minutes until well browned.

   Time: PT7M

4. Cook the chickpeas and chicken

   Add the soaked chickpeas, cover with boiling water (about 500 ml) and simmer 20‑30 minutes until the chicken is cooked through and the chickpeas are tender.

   Time: PT25M

5. Preheat the oven

   Preheat the oven to 180 °C while the cooking finishes.

   Time: PT10M

   Temperature: 180°C

6. Assemble the gratin

   Transfer the pot contents to a gratin dish. Arrange the whole fennel on top, drizzle with the cooking juices. Cover the dish with aluminum foil.

   Time: PT5M

7. First oven bake

   Place the covered dish in the oven and bake for 40 minutes at 180 °C.

   Time: PT40M

   Temperature: 180°C

8. Prepare the sauce

   In a bowl, mix the thick fresh cream, ½ c. à café black pepper, ½ c. à café cinnamon, a pinch of salt and the chopped parsley.

   Time: PT5M

9. Gratin

   Remove the dish, discard the aluminum foil, coat the gratin with the sauce, sprinkle the grated cheese and return to the oven for 10 minutes until the top is golden.

   Time: PT10M

   Temperature: 180°C

10. Rest and serve

    Let rest for 5 minutes before serving.

    Time: PT5M

Nutrition Facts

Calories

910

Protein

45 g

Carbohydrates

25 g

Fat

38 g

Fiber

4.5 g

Ingredient Substitutions

• Instead of Onion: shallot
• Instead of Extra virgin olive oil: rapeseed oil
• Instead of Chicken: turkey
• Instead of Dried chickpeas: white beans
• Instead of Thick fresh cream: double cream
• Instead of Grated cheese: cheddar

Equipment Needed

• Large pot or skillet
• Gratin dish (ceramic or Pyrex)
• Aluminum foil
• Oven
• Mixing bowl
• Whisk or wooden spoon
• Chef's knife
• Cutting board
• Colander (optional)

Critical Steps — Do Not Skip

• Brown the chicken to achieve a nice color
• Fully cook the chicken and chickpeas (20‑30 min)
• Bake in the oven for 40 minutes with the lid on
• Gratin the top with sauce and cheese

Chef Tips from the Video

• Use small, fresh fennel for a milder flavor.
• Add a pinch of nutmeg to the sauce for more depth.
• Serve with a lemony green salad to balance the richness of the dish.

Troubleshooting

Storage

Refrigerator: Store in an airtight container 3 to 4 days in the refrigerator.

Freezer: Can be frozen up to 2 months, well wrapped.

Room temperature: Do not leave at room temperature for more than 2 hours.

Make-Ahead Tips

• Prepare the sauce ahead of time and keep it refrigerated.
• Cook the chicken and chickpeas the day before, then assemble before the final bake.
• The gratin can be assembled and refrigerated 24 h before baking.