Mugwort Chicken & Fennel braised in herbal broth

2 chicken breasts

2 Tbsp butter, room temperature

2 Tbsp dried mugwort

1 tsp dried fennel seed

1 smal leek, sliced thinly

2 bulbs fennel, sliced thickly 

1-2 pints herbal broth


Combine the butter, mugwort, fennel seed, leek, salt and pepper. Stuff this flavorful mixture under the skin of the chicken. Add the chicken and the fennel to a braising pan. Cover the fennel and the bottom half the chicken with the herbal broth leaving the skin exposed to get crispy.  Bake at 375F basting every 15 minutes for about an hour or until the chicken is cooked. Enjoy!