Chicken Thighs With Fennel And Garlic Food

FRAGRANT CHICKEN THIGHS AND FENNEL

Steps:

• For the slowcooker: Place chicken thighs in bottom of slowcooker. Sprinkle with salt and pepper. Top with thinly sliced fennel, onion, garlic, stewed tomatoes, brown sugar and wine.
• Cover and cook on low for 6-8 hours.
• For the oven: Preheat to 375. Place chicken thighs in a shallow baking dish. Sprinkle with salt and pepper. Top with all remaining ingredients.
• Bake at 375 for 45-55 minutes or until juices run clear.

CHICKEN THIGHS WITH FENNEL AND GARLIC

Steps:

• 1. Cut the fennel fronds off the bulbs and save some for garnish. Slice the fennel into thin slices.
• 2. Place the chicken stock, wine, olive oil, garlic, juice and zest of one orange, the juice of the lemon, salt, fennel seeds,and Dijon mustard in a bowl and mix well. Place the chicken and fennel in a large bowl. Pour the stock mixture over the chicken and fennel. Cover bowl and refrigerate and let marinate overnight.
• 3. Preheat oven 400 degrees. Place the fennel in bottom of baking pan. Top with the chicken skin side up. Pour the marinade over the chicken and fennel. Bake for 1 hour. Remove the chicken to a serving dish. Strain the fennel out of the juices. Place the juices in a saucepan and cook until reduced by half. Serve the chicken over the fennel and garnish with the fronds.

CHICKEN THIGHS WITH OLIVES AND FENNEL

Steps:

• Season the chicken with 1 teaspoon ground coriander, 1/2 teaspoon salt and a few grinds of pepper. Heat a large skillet over medium-high heat. Add 2 tablespoons olive oil. Add the chicken and cook until browned, 1 to 2 minutes per side; remove to a plate.
• Reduce the heat to medium and add the remaining 1 tablespoon olive oil, the fennel chunks, leeks and garlic; season with the remaining 1/2 teaspoon coriander, 1/4 teaspoon salt and a few grinds of pepper. Cook, stirring occasionally, until the vegetables start to wilt and brown, about 3 minutes. Add the olives and lemon slices and cook until the lemons brown around the edges, about 2 minutes.
• Return the chicken to the skillet and add the chicken broth. Bring to a simmer. Cover and cook until the chicken is cooked through and the vegetables are tender, about 15 minutes. Uncover and increase the heat to medium high; bring to a boil and cook until the sauce is reduced, 2 to 3 minutes. Stir in the fennel fronds. Top each serving with parsley.

MOROCCAN CHICKEN WITH FENNEL & OLIVES

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.

BRAISED CHICKEN THIGHS WITH CARAMELIZED FENNEL & LEEKS

Steps:

• Trim fennel bulbs, and set aside fronds. In a blender or food processor, pulse about 1/2 cup fronds, garlic, lemon zest and 1/4 teaspoon salt until finely chopped. Add 1/3 cup oil and purée.
• Halve fennel bulbs lengthwise. Slice thinly with a mandoline or very sharp knife.
• clean and thinly slice leaks.
• Season chicken with 1/2 teaspoon salt and 1/4 teaspoon pepper. Heat remaining 2 tablespoons oil in a large skillet over high heat. Brown chicken until skin is crisp, about 8 minutes. Transfer chicken to a plate, leaving drippings in pan.
• Stir fennel seeds into skillet and cook for 30 seconds. Add the sliced fennel, leeks and onion, seasoning with remaining 1/4 teaspoon salt and 1/4 teaspoon pepper. Reduce heat to medium and cook, tossing occasionally, until vegetables are caramelized, 15 to 20 minutes. Add Pernod and scrape up any browned bits in the bottom of the skillet; cook until liquid has evaporated, about 1 minute.
• Lay chicken on top of the fennel-onion mixture. Pour 3 tablespoons water into the pan. Cover skillet and reduce heat to medium-low. Cook until chicken is just cooked through, 8 to 10 minutes. Uncover and cook off any excess liquid if necessary. Stir in lemon juice.
• Serve chicken and vegetables topped with generous dollops of the fennel frond purée.

CHICKEN THIGHS WITH TOMATO AND FENNEL

Steps:

• Place tomatos and fennel in roasting pan.
• drizzel with olive oil,season with salt and pepper and sprinkle with thyme.
• Top with chicken thighs.
• bake at *375 for 30-40 minutes,until chicken is cooked through and vegetables are tender.

ROAST CHICKEN STUFFED WITH FENNEL AND GARLIC

Steps:

• Cook fennel in large pot of boiling salted water until tender when pierced with knife, about 8 minutes. Drain.
• Transfer to bowl. Mix in 2 tablespoons oil; garlic; 1 tablespoon each fennel seeds, thyme, rosemary, tarragon, and marjoram; then 3/4 teaspoon salt and 1/2 teaspoon pepper.
• Preheat oven to 450°F Mix remaining 1 tablespoon each fennel seeds and herbs in small bowl.
• Rinse chickens inside and out; pat dry.
• Rub chickens inside and out with lemon halves, squeezing some of juice into cavities. Rub outside of chickens with 1/4 cup oil, then fennel seed mixture. Sprinkle chickens generously with salt and pepper.
• Stuff chickens with leftover lemon halves. Tie legs together. Place chickens, breast side down, in large roasting pan. Arrange fresh fennel mixture around chickens.
• Roast chickens 30 minutes, basting occasionally with pan juices. Combine wine and broth and pour over chickens. Roast 15 minutes. Turn chickens breast side up.
• Roast chickens until juices run clear when pierced with fork in thickest part of thigh, about 40 minutes longer. Transfer chickens and fennel mixture to platter. Pour pan juices into bowl; skim off fat. Pour juices over chickens and serve.