Chicken and Fennel Gratin for Dogs

• olive oil↗½ tsp tsp
• fennel bulb1

  halved, core removed and thinly sliced

• celery stalk↗1

  thinly sliced

• carrot↗1

  diced 5 mm cubes

• garlic clove↗1

  finely chopped (optional)

• buckwheat flour↗1 tsp tsp

  or brown rice flour

• unsalted broth (chicken or vegetable)600ml ml

  or water

• skinless chicken thighs↗4

  can be cooked with bone if desired, but be sure to remove all bones after cooking

• sage leaves4-6

  coarsely chopped

• dog biscuitsfew

  crushed

• parmesan↗few gratings

  few gratings

Step-by-step instructions

1. 1

   Heat the oil in a fire‑proof ceramic dish or heavy pot over medium heat. Add the fennel and cook for 10 minutes until soft, stirring occasionally. Add the celery, carrot and garlic. Cook for a minute, then sprinkle with flour and stir to coat the vegetables. Pour in the broth or water and bring to a boil, then add the chicken thighs. Cook the chicken for 15 minutes or until done, then remove the meat with a slotted spoon and let it cool.

2. 2

   Preheat the oven to 200°C/180°C with convection/gas 6. Reduce the broth until it thickens. If needed, remove the bones from the chicken, then tear the chicken into small pieces and return to the broth. Add the sage, then transfer to an oven‑safe dish.

3. 3

   Sprinkle the dog biscuits and parmesan over the chicken, then bake until the top is crisp and golden, about 15‑20 minutes. Cool slightly before transferring to a bowl for the dog.