Chicken And Fennel Recipes

Steps:

• Combine spices with pepper and 1/4 teaspoon of salt. Season chicken to coat both sides.
• Preheat large nonstick skillet, add olive oil. Cook chicken breasts about 5 minutes each side. Remove chicken and keep warm.
• Add the fennel and onions to the pan and saute for 7 mnutes or so. The fennel should be tender but not mushy. If the pan appears to be too dry, add a tablespoon of water. Should be enough to moisten without steaming the vegetables.
• Boil two cups of water with 1/4 teaspoon of salt. Add couscous to water and turn off heat. Cover and let sit for 5 minutes. Fluff the grains before serving.
• Add juice, broth and the last 1/4 teasppon salt and bring to a boil for about 1 minute. Add constarch mixed in 1 tablespoon of water. Stir until it just begins to thicken, about 2-3 minutes.
• Add chicken and chopped fennel , cook 2 more minutes.
• Spoon coucous onto plate, with chicken and fennel and onions. Spoon portion of sauce on top.

Steps:

• Preheat the oven to 375 degrees F. Line a baking sheet with foil.
• Cut the fennel into thick slices. Shingle them onto the center of the baking sheet and season with salt and pepper.
• Zest 2 of the lemons and set aside, then juice these lemons into a medium bowl. Whisk the olive oil into the lemon juice and season with salt and pepper. Halve the remaining 3 lemons and add them to the bowl along with the potatoes and carrots. Toss to coat. Spread the vegetables and lemon halves around the outside of the baking sheet. Put the chicken thighs in the same bowl along with the reserved lemon zest and more salt and pepper. Toss to coat. Put the chicken on top of the fennel skin-side up, leaving a little space between pieces.
• Bake, stirring the potatoes and carrots halfway through, until the chicken is cooked through and the vegetables are tender, 50 minutes to 1 hour. Serve the chicken with the vegetables and roasted lemon halves.

Steps:

• Preheat oven to 400 degrees. Place chicken on a large rimmed baking sheet; season with salt and pepper. Place a lemon half in cavity. Using kitchen twine, tie legs together. Add fennel and remaining lemons to sheet and toss with oil.
• Roast until juices run clear when chicken is pierced between breast and leg, or an instant-read thermometer inserted into thickest part of a thigh (avoiding bone) registers 165, 60 to 70 minutes, basting chicken with pan juices and tossing fennel halfway through.
• Transfer chicken to a platter and cover loosely with foil; let rest 10 minutes. Carve chicken. Serve with fennel and lemons.

Steps:

• Zest lemon and slice zest into matchsticks. Juice lemon, strain and reserve.
• Lightly sprinkle chicken with salt. Put deep frying pan over medium-high heat, pour in oil and gently sauté chicken breasts, about two minutes per side, until they are about half-cooked. Remove from pan.
• Pour off oil and discard, then add fennel, wine and lemon zest to pan. Bring to boil over high heat and cook until wine is reduced by about half and fennel is tender. Add broth and cinnamon, bring to boil and cook about 5 minutes to reduce sauce a bit.
• Add chicken with its juices and cook for 2 or 3 minutes.
• Meanwhile, in a small bowl, beat egg yolks with half the lemon juice (about 1 tablespoon), then ladle in about 1/4 cup of sauce. Mix well, then add to pan, mixing well. Cook over medium heat, stirring a bit, until sauce appears creamy. Taste and add more lemon juice, if you like.

Steps:

• Heat oven to 450 degrees. Drizzle bottom of shallow roasting pan or baking sheet with about half the olive oil and cover it with a layer of the fennel. Overlap pieces if necessary but use whole pan. Drizzle remaining oil over fennel and sprinkle with salt and pepper. Roast about 10 minutes. Meanwhile, cut up chicken if necessary and sprinkle the pieces with salt and pepper.
• Top fennel with the chicken parts, skin side up. Ideally, you'll have a layer of fennel pretty much covered by a layer of chicken, but it's fine if some of the fennel roasts uncovered. Spoon some of the oil from bottom of pan over chicken. If there is not enough, drizzle additional olive oil over the chicken. Roast about 15 minutes, then baste chicken with pan drippings and rotate the pan. If necessary, adjust oven temperature so chicken browns but does not burn.
• The chicken will be done in about 30 minutes. Serve each piece with some fennel and a little of the pan juices spooned over, garnished with parsley and a lemon wedge.

Steps:

• Preheat oven to 450 degrees, with racks in upper and lower thirds. On two rimmed baking sheets, arrange chicken, fennel, shallots, and sage. In a small bowl, whisk together oil and vinegar and drizzle over chicken and vegetables. Toss to combine and season with salt and pepper. Roast 35 minutes, rotating sheets halfway through. Add apples to sheets and roast until fennel is browned and chicken is cooked through, 15 to 20 minutes more.

Steps:

• In a large nonstick skillet, cook bacon over medium heat until crisp. Using a slotted spoon, remove to paper towels; drain, reserving 1 tablespoon drippings. , Sprinkle chicken with salt and pepper. Brown chicken on all sides in reserved drippings; remove and keep warm. Add fennel and onions to the pan; cook and stir for 3-4 minutes or until onions are tender. Add garlic; cook 1 minute longer., Stir in the wine, lemon juice and zest, bay leaves, thyme and cayenne. Return chicken to the pan. Bring to a boil. Reduce heat; cover and simmer for 20-25 minutes or until chicken juices run clear. Remove chicken and keep warm. , Cook the fennel mixture, uncovered, until slightly thickened, stirring occasionally, 8-10 minutes. Stir in capers and reserved bacon. Discard bay leaves. Serve with chicken.

Steps:

• Squeeze the lemon over a bowl and set the bowl aside. Cut the lemon in two, remove the pith from one half and chop the rind.
• Heat the oil in a non-stick frying pan and fry the onion, fennel, ginger and garlic until soft. Add the chicken and fry for a few mins more until just browned.
• Add the lemon rind and spices, then pour in the stock. Cover and simmer for 25 mins, then add the tomatoes, olives, coriander and half the lemon juice. Cook for 5 mins more until the fennel and chicken are tender and the sauce reduced.
• Meanwhile, cook the couscous following pack instructions and stir in the chickpeas. Add more lemon juice to taste, then serve the tagine with the couscous, extra coriander and fennel fronds.

Steps:

• Pat chicken dry with paper towels and season generously with salt, inside and out. (We use 1 tsp. Diamond Crystal or 1/2 tsp. Morton kosher salt per lb.) Tie legs together with kitchen twine. Let sit 1 hour to allow salt to penetrate, or chill, uncovered, up to 1 day ahead.
• Place a rack in upper third of oven and set a 12" cast-iron skillet or 3-qt. enameled cast-iron baking dish on rack. Preheat oven to 425°F.
• Meanwhile, toss fennel, carrots, and 2 Tbsp. oil in a large bowl to coat; season with salt and pepper.
• Once oven reaches temperature, pat chicken dry with paper towels and lightly coat with half of remaining oil. Drizzle remaining oil into hot skillet (this helps keep the chicken from sticking and tearing the skin). Place chicken in the center of skillet and arrange vegetables around. Roast until fennel and carrots are golden brown in spots and tender an instant-read thermometer inserted into the thickest part of breasts registers 155°F, 50-60 minutes (temperature will climb to 165°F as chicken rests). Let chicken rest in skillet at least 20 minutes and up to 45 minutes.
• Transfer chicken to a cutting board and carve. Serve with vegetables.

Steps:

• Trim the green tops off the fennel and reserve. Halve, then quarter the fennel, cut out the core, then cut lengthways into slices. Heat the oil in a pan, add the chicken, then fry quickly until lightly coloured. Add the fennel and garlic, then stir briefly until the fennel is glistening.
• Tip in the potatoes, tomatoes, stock and a little seasoning, and bring to the boil. Cover and simmer for 20 mins until the potatoes are tender. Stir in the peppers and heat through. Roughly chop the reserved fennel fronds, then sprinkle over the ragout. Serve with crusty bread for mopping up the juices.

Steps:

• Mix the turmeric, pepper and salt into the olive oil. Brush about half of this mixture over the chicken fillets.
• Saute chicken gently for about 30 minutes Do not cover - turn the fillets occasionally.
• Trim and clean the fennel bulbs. Cut into 4 pieces each.
• Arrange fennel pieces in the pan with the chicken. Add about one third of the water. Brush with the remaining oil mixture.
• Cover the pan and stew slowly for about an hour or until the fennel is soft. During this time add more water only if necessary. The covered pan should generate enough of its own moisture.

Steps:

• In a large skillet, saute fennel and onion in 2 tablespoons butter until tender. Place in a large bowl. Stir in the stuffing cubes, broth, thyme, sage, 3/4 teaspoon salt and 1/2 teaspoon pepper. Just before baking, loosely stuff chicken with 3 cups stuffing. Place remaining stuffing in a greased 1-qt. baking dish; refrigerate until ready to bake. , Place chicken breast side up on a rack in a roasting pan. Melt remaining butter; brush over chicken. Sprinkle with remaining salt and pepper. Bake, uncovered, at 350° for 2-3/4 to 3-1/4 hours or until a thermometer reads 165° when inserted in center of stuffing and thigh reaches at least 170°. , Bake additional stuffing, covered, for 20 minutes. Uncover; bake 15-20 minutes longer or until lightly browned. Cover chicken and let stand for 10 minutes before removing stuffing and carving.

Steps:

• Roast chickens:
• Put oven rack in middle position and preheat oven to 425°F.
• Rinse chickens inside and out and pat dry. Stir together salt and pepper, then sprinkle over chickens inside and out. Put 1 tablespoon softened butter evenly under skin of each breast, then rub remaining tablespoon butter over skin of each. Arrange chickens in a 17- by 12-inch shallow heavy baking pan and roast, switching position of chickens and rotating pan halfway through roasting to help cook evenly, until thermometer inserted into fleshy part of each thigh (do not touch bone) registers 170°F, about 1 hour. Cool completely, about 1 hour.
• Discard skin and bones from chickens, then coarsely shred meat and transfer to a large bowl.
• Make dressing and assemble sandwiches:
• Stir together mayonnaise, yogurt, zest, lemon juice, fennel seeds, salt, pepper, and basil, then pour over chicken in bowl. Add chopped fennel and stir to combine. Season with salt and pepper.
• Serve chicken salad in rolls.