For 2 people
For the roast chicken (cook ahead)
- 1 free-range chicken (or 2 legs),
- 3-4 cloves of garlic,
- 1 fennel,
- 1 branch of sage,
- 1 sprig of rosemary,
- 2 bay leaves,
- 3 sprigs of thyme.
For the sandwiches
- 1 crispy traditional baguette,
- 200 g of drained Greek yogurt,
- 2 garlic cloves (cooked with the chicken),
- 1 boneless chicken thigh (or leftover chicken on a carcass),
- 1 new onion,
- 3 sprigs of tarragon,
- 3 sprigs of parsley,
- the green of the fennel (pluches),
- 1 C. to s. old-fashioned mustard,
- 3-4 salad leaves,
- salt pepper.
The day before, cook the chicken. Cut the fennel into quarters. Bake the chicken at 160 ° C with herbs (sage, rosemary, thyme, bay leaf) and the cloves of garlic in a jacket. After 20 minutes, baste the chicken and add the fennel to cook it in the chicken juice. Roast for 1 hour to 1 hour 30 minutes (depending on the size of the poultry), basting with the juice (add a few tablespoons of water if necessary).
Prepare the sauce: in a bowl, combine the Greek yogurt, chopped herbs (parsley, tarragon and fennel greens), finely chopped new onion, mustard. Salt and pepper. Add the garlic confit in shirt (without the skin) and two tbsp. to s. of chicken juice.
Cut the baguette in half on the bias and open it on the side. Brush generously with the condimented yoghurt sauce, add the shredded chicken meat and pieces of fennel confit au jus, garnish with salad leaves and devour.