👥8 people
⏲️20m
🕐1h 30m
🍽️main meal
You can roast the chicken separately to get a crispier skin.
Ingredients
- 1 whole chicken, brined and cut into 8 pieces
- Kosher salt and ground black pepper
- 5 tablespoons salted butter, divided
- 1 large yellow onion, cut into 1/2 inch wedges
- 1 large fennel bulb, trimmed, halved, cored, and sliced crosswise 1/2 inch thick
- 6 medium garlic cloves, chopped
- 1/4 cup harissa
- 2 teaspoons ground turmeric
- 28 oz canned whole tomatoes, lightly crushed
- 1 1/2 cups dry white wine
- 1/2 cup chopped pimento-stuffed green olives
- 1 tablespoon grated lemon zest
- 1/4 cup finely chopped fresh mint
Method
- Heat the Egg to 400°F with a plate setter for indirect heat.
- In a large Dutch oven melt 1 tablespoon of butter. Add the onion and fennel, then cook, stirring occasionally, until lightly browned, about 8 minutes.
- Stir in the garlic and cook until fragrant, about 30 seconds. Stir in the turmeric and tomatoes, then bring to a simmer and cook until the mixture thickens, 5 to 7 minutes.
- Add the wine and return to a simmer, then place the chicken breast-side down in the pot. Cover and bake until the thickest part of the breast reaches 160°F and the thighs reach 175°F, 55 to 65 minutes.
- Remove the chicken from the Dutch oven and set it aside to rest.
- While the chicken rests, stir the olives into the vegetable mixture, then bring to a simmer over medium-high. Cook until the liquid is thick enough to lightly coat a spoon, about 15 minutes.
- Off heat, add the remaining 4 tablespoons butter and the lemon zest; stir until the butter melts. Taste and season with salt and pepper.
- Arrange the chicken on a serving dish. Stir the mint into the sauce, then spoon the sauce and vegetables over and around the chicken.
