Fennel And Mustard Seed Chicken Recipes

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FENNEL AND MUSTARD SEED CHICKEN

A delicious and exotic flavored chicken; it will entice your taste buds.

Provided by Vera

Categories     Chicken Breasts

Time 30m

Yield 4

Number Of Ingredients 6



Fennel and Mustard Seed Chicken image

Steps:

  • Sprinkle chicken with salt and pepper to taste. Grind the fennel and mustard seeds in a clean coffee grinder. Sprinkle freshly ground spices over chicken pieces.
  • In a large frying pan, heat olive oil over medium heat. Cook garlic in the olive oil, stirring frequently. Once the garlic begins to brown, place the chicken in the pan. Increase heat to high, and quickly brown both sides. Reduce heat, and cover. Cook chicken until juices run clear and meat is tender.

Nutrition Facts : Calories 377 calories, Carbohydrate 2.2 g, Cholesterol 126.6 mg, Fat 19.5 g, Fiber 1 g, Protein 45.9 g, SaturatedFat 4.3 g, Sodium 399.5 mg, Sugar 0.2 g

4 bone-in chicken breast halves, with skin
½ teaspoon salt and pepper, or to taste
1 tablespoon mustard seed
1 tablespoon fennel seed
2 tablespoons olive oil
2 cloves garlic, thinly sliced

FENNEL SEED MUSTARD FOR FISH

Make and share this Fennel Seed Mustard for Fish recipe from Food.com.

Provided by Iowahorse

Categories     European

Time 15m

Yield 1 serving(s)

Number Of Ingredients 6



Fennel Seed Mustard for Fish image

Steps:

  • Grind the seeds to a powder using a mortar and pestle or an electric coffee grinder.
  • Combine the ground fennel, mustards, sugar, and vinegar in a small bowl.
  • Slowly add the olive oil, beating with a fork until creamy and thick.
  • Makes 3/4 cup.

Nutrition Facts : Calories 792.1, Fat 75.5, SaturatedFat 10.1, Sodium 710.2, Carbohydrate 30.1, Fiber 3.1, Sugar 25.8, Protein 3.6

1 teaspoon fennel seed
1/4 cup Dijon mustard
1 teaspoon dry mustard
2 tablespoons sugar
2 tablespoons white wine vinegar
1/3 cup virgin olive oil

ROAST CHICKEN WITH FENNEL

The kind of fennel we see in supermarkets (which, almost needless to say, is cultivated, not wild) is wonderful when cooked to full tenderness, so I thought it might make a good base for chicken, which is heavier than fish and takes longer to cook. The idea was that the fennel would lend its flavor to the chicken, the chicken would lend its juices to the fennel and the creation would need little else. The results were better than expected. Garnished with parsley and served with a bit of lemon (especially when caramelized, fennel can be quite sweet), the dish has an elegant look and delicious, surprisingly complex flavor.

Provided by Mark Bittman

Categories     dinner, weekday, main course

Time 40m

Yield 4 servings

Number Of Ingredients 6



Roast Chicken With Fennel image

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.

Nutrition Facts : @context http, Calories 693, UnsaturatedFat 37 grams, Carbohydrate 9 grams, Fat 53 grams, Fiber 4 grams, Protein 44 grams, SaturatedFat 13 grams, Sodium 855 milligrams, Sugar 5 grams, TransFat 0 grams

1/3 cup extra virgin olive oil, or as needed
2 bulbs fennel, trimmed and cut into 1/4-inch-thick slices
Salt and freshly ground black pepper
1 whole (about 3-pound) chicken, cut up, or about 3 pounds drumsticks and thighs
Chopped fresh parsley leaves for garnish
Lemon wedges

FENNEL-DUSTED CHICKEN WITH BROWN BUTTER AND CAPERS

Provided by Paul Grimes

Categories     Chicken     Quick & Easy     Dinner     Pan-Fry     Capers     Butter     Orange Juice     Gourmet     Sugar Conscious     Wheat/Gluten-Free     Peanut Free     Tree Nut Free     Soy Free     No Sugar Added

Yield Makes 4 servings

Number Of Ingredients 6



Fennel-Dusted Chicken with Brown Butter and Capers image

Steps:

  • Stir together fennel seeds, 3/4 teaspoon salt, and 1/2 teaspoon pepper. Pat chicken dry, then sprinkle both sides with fennel mixture.
  • Heat 2 tablespoons butter with oil in a 12-inch heavy skillet over medium heat until foam subsides, then cook 2 cutlets, turning once, until just cooked through, 4 to 5 minutes total. Transfer to a plate and cover loosely. Add remaining 2 cutlets to skillet and cook, then transfer to plate. (Butter will brown as chicken cooks.)
  • Add capers and orange juice to skillet along with any meat juices from plate and bring to a boil, scraping up brown bits. Remove from heat and swirl in remaining 2 tablespoons butter. Pour over chicken.

1 tablespoon fennel seeds, finely ground
4 chicken cutlets (about 1 1/2 pounds)
1/2 stick unsalted butter, divided
1 tablespoon vegetable oil
2 tablespoons drained capers, chopped
1/4 cup fresh orange juice

CHICKEN WITH LEMON AND FENNEL SEEDS

Make and share this Chicken With Lemon and Fennel Seeds recipe from Food.com.

Provided by dicentra

Categories     Chicken Breast

Time 20m

Yield 4 serving(s)

Number Of Ingredients 9



Chicken With Lemon and Fennel Seeds image

Steps:

  • Heat olive oil in a large nonstick skillet over medium-high heat. Sprinkle the chicken with salt and pepper.
  • Add the chicken to pan, and cook 3 minutes on each side. Add wine, rind, juice, fennel seeds, and garlic.
  • Cover, reduce heat, and simmer mixture 5 minutes or until chicken is done.

Nutrition Facts : Calories 230.3, Fat 5.5, SaturatedFat 1, Cholesterol 98.7, Sodium 402.4, Carbohydrate 1.5, Fiber 0.2, Sugar 0.3, Protein 39.4

1 tablespoon olive oil
4 (6 ounce) boneless skinless chicken breast halves
1/2 teaspoon salt
1/4 teaspoon black pepper
3 tablespoons dry white wine
1 teaspoon grated lemon rind
2 tablespoons fresh lemon juice
1/2 teaspoon fennel seed
1 garlic clove, crushed

CHICKEN BREASTS WITH FENNEL-MUSTARD BUTTER AND RADICCHIO

Categories     Chicken     Fish     Mustard     Vegetable     Sauté     Low Carb     Bon Appétit

Yield Makes 6 servings

Number Of Ingredients 14



Chicken Breasts with Fennel-Mustard Butter and Radicchio image

Steps:

  • For Fennel-mustard butter:
  • Stir fennel seeds in small skillet over high heat until beginning to brown, about 1 minute. Place in spice mill and grind to coarse powder. Transfer to small bowl. Add remaining ingredients; stir to blend. Season with salt and pepper. (Can be made 2 days ahead. Cover and chill.)
  • For Chicken:
  • Whisk oil, lemon juice, and garlic in small bowl to blend. Place chicken in 13x9x2-inch glass baking dish. Sprinkle with salt and pepper. Pour oil mixture over. Turn to coat. Cover with plastic wrap; refrigerate at least 1 hour and up to 3 hours.
  • Heat 2 heavy large skillets over medium-high heat. Add 3 chicken breasts with some of marinade to each skillet; sauté until cooked through, about 3 minutes per side. Transfer chicken to platter. Place 2 teaspoons fennel-mustard butter atop each chicken breast. Melt 1/4 cup mustard-fennel butter in 1 skillet over medium-high heat. Add anchovies; mash with fork. Stir in radicchio and capers; sauté until radicchio just begins to wilt, about 1 minute. Spoon radicchio atop chicken breasts.

Fennel-mustard butter
1 tablespoon fennel seeds
1/2 cup (1 stick) butter, room temperature
1 tablespoon fresh lemon juice
2 teaspoons Dijon mustard
1 garlic clove, minced
Chicken
1/4 cup olive oil
2 tablespoons fresh lemon juice
1 garlic clove, minced
6 skinless boneless chicken breast halves, pounded to 1/3-inch thickness
4 anchovy fillets, chopped
4 cups thinly sliced radicchio
2 tablespoons drained capers

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