Preheat the oven to 200 ° C (convection). Wash the chicken thighs, pat dry, if necessary divide into two parts at the joint (depending on your taste), season with salt and pepper. Wash the fennel and zucchini. Cut the fennel into wedges and the zucchini into pieces approx. 4 - 5 cm long.
Grease the oven`s drip pan or a large casserole dish with a little olive oil, spread the vegetables on top, place the chicken pieces on top (the nice side facing down first). Fry in the preheated oven for approx. 30 minutes, then mix the vegetables a little if necessary, turn the chicken parts over, fry for another 20 minutes.
Meanwhile, heat the cream and the crumbled Gorgonzola in the saucepan until the cheese has melted (be careful, it boils over slightly). Mix in the sage. After the roasting time of around 50 minutes, pour this mixture over the chicken pieces and vegetables and place in the oven for another 10-15 minutes. The cheese-cream mixture makes a great sauce with the vegetables, it becomes crispy over the chicken and gives the skin an incomparable taste.
The recipe is super easy, we love the taste and the dish is also great for visitors. I just serve it with baguette or - if you want something special - wide noodles. In that case I use a little more cream and Gorgonzola so that there is also more sauce.
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