FENNEL-RUBBED CHICK-ETTA
Porchetta-a traditional Italian stuffed pork roast-is delicious, but so laborious. This chicken has all the same garlicky, herby flavors-not to mention lots of crispy bacon bits-and it's optimized for a weeknight meal.
Provided by Andy Baraghani
Categories Bon Appétit Chicken Fennel Bacon Dinner Garlic Lemon Roast Wheat/Gluten-Free
Yield Serves 4
Number Of Ingredients 12
Steps:
- Toast fennel seeds in a dry small skillet over medium, tossing occasionally, until fragrant, about 2 minutes. Transfer to a small plate and let cool. Finely grind in spice mill or with mortar and pestle.
- Pat chicken dry and sprinkle with half of fennel; season generously with salt and pepper; set aside.
- Preheat oven to 425°F. Cook bacon in a large ovenproof skillet over medium heat, stirring occasionally, until bacon is crisp, 8-10 minutes. Using a slotted spoon, transfer bacon to a medium bowl. Pour off all but 3 Tbsp. bacon fat; reserve for another use. Increase heat to medium-high and carefully place chicken halves, skin side down, in skillet, pressing down so skin makes good contact with surface of pan. Cook until skin is golden brown and starting to crisp, about 5 minutes. Turn chicken; transfer skillet to oven and roast until an instant-read thermometer inserted into the thickest part of thigh registers 165°F, 35-40 minutes. Transfer chicken to a cutting board and let rest 10 minutes.
- While chicken rests, add garlic, parsley, oil, lemon zest, thyme, red pepper flakes, and remaining fennel to bowl with bacon. Mix well; season with salt and pepper.
- Serve chicken drizzled with pan juices and topped with bacon mixture.
FENNEL SPICE RUB
This is my favorite spice mixture. There is almost nothing it doesn't taste good on or in. Use it to make spice-encrusted pork ribs, chops or tenderloin; veal chops; chicken breasts; duck; beef; liver; or eggplant; or add a teaspoon to lentil soup. If you don't have time to make it, we do it for you, with our Fennel Spice Rub.
Provided by Michael Chiarello : Food Network
Time 10m
Yield 1 1/4 cups
Number Of Ingredients 4
Steps:
- Put the fennel seeds, coriander seeds, and peppercorns in a heavy pan over medium heat. Watch carefully, tossing frequently so the seeds toast evenly. When light brown and fragrant, pour the seeds onto a plate to cool. They must be cool before grinding, or they will gum up the blades.
- Pour the seeds into a blender and add the salt. Blend to a fine powder, shaking the blender occasionally to redistribute the seeds. Store in a tightly sealed glass jar in a cool, dry place, or freeze.
FENNEL-RUBBED CHICKEN-ETTA RECIPE - (5/5)
Provided by tammy1365
Number Of Ingredients 11
Steps:
- Toast fennel seeds in a dry small skillet over medium, tossing occasionally, until fragrant, about 2 minutes. Transfer to a small plate and let cool. Finely grind in spice mill or with mortar and pestle. Pat chicken dry and sprinkle with half of fennel; season generously with salt and pepper; set aside. Preheat oven to 425°. Cook bacon in a large ovenproof skillet over medium heat, stirring occasionally, until bacon is crisp, 8-10 minutes. Using a slotted spoon, transfer bacon to a medium bowl. Pour off all but 3 tablespoons bacon fat; reserve for another use. Increase heat to medium-high and carefully place chicken halves, skin side down, in skillet, pressing down so skin makes good contact with surface of pan. Cook until skin is golden brown and starting to crisp, about 5 minutes. Turn chicken; transfer skillet to oven and roast until an instant-read thermometer inserted into the thickest part of thigh registers 165°, 35-40 minutes. Transfer chicken to a cutting board and let rest 10 minutes. While chicken rests, add garlic, parsley, oil, lemon zest, thyme, red pepper flakes, and remaining fennel to bowl with bacon. Mix well; season with salt and pepper. Serve chicken drizzled with pan juices and topped with bacon mixture. Toast fennel seeds in a dry small skillet over medium, tossing occasionally, until fragrant, about 2 minutes. Transfer to a small plate and let cool. Finely grind in spice mill or with mortar and pestle. Pat chicken dry and sprinkle with half of fennel; season generously with salt and pepper; set aside. Preheat oven to 425°. Cook bacon in a large ovenproof skillet over medium heat, stirring occasionally, until bacon is crisp, 8-10 minutes. Using a slotted spoon, transfer bacon to a medium bowl. Pour off all but 3 Tbsp. bacon fat; reserve for another use. Increase heat to medium-high and carefully place chicken halves, skin side down, in skillet, pressing down so skin makes good contact with surface of pan. Cook until skin is golden brown and starting to crisp, about 5 minutes. Turn chicken; transfer skillet to oven and roast until an instant-read thermometer inserted into the thickest part of thigh registers 165°, 35-40 minutes. Transfer chicken to a cutting board and let rest 10 minutes. While chicken rests, add garlic, parsley, oil, lemon zest, thyme, red pepper flakes, and remaining fennel to bowl with bacon. Mix well; season with salt and pepper. Serve chicken drizzled with pan juices and topped with bacon mixture.
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