Chicken With Fennel And Apples Recipes

Steps:

• Heat oven to 425 degrees. In a small skillet, toast the fennel seeds over medium-low heat, stirring frequently until fragrant, about 2 to 3 minutes. Pound into a coarse powder with a mortar and pestle or, alternatively, roughly chop. In a large bowl, toss together the chicken with 1 tablespoon olive oil and the fennel seeds and season well with salt and pepper.
• Place the onion, fennel and apple slices on the sheet pan. Toss with the remaining olive oil and season well with salt. Spread in an even layer. Add the chicken skin side up on top of the vegetables and lay the rosemary (distributing evenly) on top of the chicken. Roast for 25 to 30 minutes until the chicken is cooked through and the onions, fennel and apples are softened and have begun to caramelize at the edge of the pan.
• Turn the oven to broil and move the oven rack to sit right below it. Remove and discard the rosemary sprigs and broil the chicken for 1 to 2 minutes until the skin of the chicken is crispy and golden. Season with flaky salt.

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:

• Season chicken thighs with salt and pepper, and brown on skin side only in a hot, large, deep saucepan. Remove and set aside. Sweat off onion, garlic and fennel in the same pan.
• Add white wine and bring to a boil. Add apple juice and return to a boil. Stir in apples, thyme, bay leaves and saffron.
• Return chicken to the pan. Simmer, cover and cook until chicken is done - approximately 20 minutes - or alternately bake, covered, in a 350°F oven until chicken is done. Season to taste. Serve over rice.

Steps:

• Melt 2 tablespoons butter in a large ovenproof skillet. Add 2 Gala apples and 1 fennel bulb (both cut into wedges) and 6 halved small shallots and cook until golden, 2 to 3 minutes. Stir in 1 teaspoon chopped thyme, 1/4 teaspoon allspice, 1 teaspoon kosher salt and a few grinds of pepper. Roast at 425˚ F, tossing once, until tender, 15 minutes. Add 1 more tablespoon butter and 2 tablespoons cider vinegar; toss until glazed, 1 minute. Top with fennel fronds.

Steps:

• Position rack in center of oven and preheat to 400°F In a small bowl, mix 2 tbsp of cider, 1 tbsp of mustard,1 tbsp of the tarragon, 2 tsp of the parsley, the butter, salt and pepper.
• Scatter the carrots fennel and onion over the bottom of a 10 x 15 baking dish. Arrange chicken pieces on top of the vegetables. Brush the cider mustard vinegar mixture over the chicken and roast for about 30 minute.
• In a small bowl mix remaining 1/2 cup cider, 1 tbsp mustard, creme fraiche, and the cornstarch. Whisk in the chicken broth, vinegar and salt.
• Remove pan from the oven and reduce the temperature to 375°F Pour the creme fraiche mixture over the chicken then scatter the apples around. Return the pan to the oven and roast until the vegetable and apples are tender and the chicken is done, about 20 - 30 minute.
• Transfer the chicken to a warm platter. Use a slotted spoon to arrange the vegetables and apples around the chicken. Sprinkle with a little salt and the remaining tarragon and parsley. Tilt the pan so that the juices gather in one corner. Skim as much fat as possible from the pan. Seadon the sauce to taste and pour into a pitcher to pass at the table,.

Steps:

• Preheat the oven to 425°F (220°C).
• Cut each apple in half, then cut into ½-inch wedges, removing the core and seeds. Place the apples in a roasting pan.
• Slice the fennel bulbs in half lengthwise. Cut the core out, then cut each half into ½-inch wedges. Add the fennel to the pan with the apples. Reserve some of the fronds for garnish.
• Peel the red onion and cut in half through the stem. Cut into ½-inch wedges through the stem to keep the wedges intact. Add to the pan with the fennel and apples.
• Peel the garlic and crush the cloves with the side of a knife. Add to the pan.
• Drizzle everything lightly with olive oil. Season generously with salt and toss to coat. Place the thyme and sage on top.
• Generously season the chicken on all sides with salt. Arrange the chicken on top of the vegetables.
• Roast chicken for 20 minutes. Reduce the oven temperature to 350ºF and continue roasting for 35-45 minutes, or until the internal temperature of the chicken reaches 165ºF. Remove the pan from the oven.
• Use a baster to remove most of the liquid from the bottom of the pan and transfer to a small saucepan.
• Heat the drippings over medium heat. Add the white wine and bring to a simmer. Strip a few thyme sprigs and add the leaves to the pot, along with the mustard and a few grinds of black pepper. Whisk well to combine. Let reduce for 4-5 minutes, until slightly thickened. Stir in the butter until melted. Season with more salt to taste, if necessary.
• Pour the sauce over the roasted chicken and vegetables. Garnish with more thyme, sage, and the reserved fennel fronds.
• Enjoy!