BRAISED CHICKEN THIGHS WITH CARAMELIZED FENNEL
To play up the licorice flavor, I add a pinch of fennel seed and a drizzle of Pernod. The vegetables serve as a bed for seared chicken thighs, ideal for absorbing the herbal aromatics.
Provided by Melissa Clark
Categories dinner, weekday, main course
Time 45m
Yield 4 servings
Number Of Ingredients 11
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.
- 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 sliced fennel 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.
Nutrition Facts : @context http, Calories 507, UnsaturatedFat 31 grams, Carbohydrate 15 grams, Fat 42 grams, Fiber 5 grams, Protein 19 grams, SaturatedFat 8 grams, Sodium 629 milligrams, Sugar 7 grams, TransFat 0 grams
GRILLED LEMON CHICKEN WITH FENNEL AND ONION
A Betty Crocker Diabetes Cookbook shares a recipe! Dress up grilled chicken breasts with a lemon and herb marinade plus a bonus of fennel and onion.
Provided by Betty Crocker Kitchens
Categories Entree
Time 55m
Yield 6
Number Of Ingredients 8
Steps:
- Place chicken in shallow glass or plastic dish. In small bowl, mix oil, lemon peel, lemon juice, oregano and salt; pour over chicken. Cover; let stand 15 minutes.
- Heat gas or charcoal grill. Remove chicken from marinade; reserve marinade. Brush fennel and onion with marinade.
- Place chicken (skin sides down), fennel and onion on grill over medium heat. Cover grill; cook 15 to 20 minutes, turning once and brushing frequently with marinade, until juice of chicken is clear when thickest part is cut to bone (170°F). Discard any remaining marinade.
Nutrition Facts : Calories 390, Carbohydrate 8 g, Cholesterol 140 mg, Fat 1/2, Fiber 3 g, Protein 52 g, SaturatedFat 3 1/2 g, ServingSize 1 Serving, Sodium 370 mg, Sugar 2 g, TransFat 0 g
LEMON CHICKEN WITH GRILLED FENNEL AND ONIONS
Number Of Ingredients 10
Steps:
- Place chicken in shallow glass or plastic dish. Mix oil, lemon peel, lemon juice, chopped oregano and salt pour over chicken. Cover and let stand 30 minutes.Brush grill rack with vegetable oil. Heat coals or gas grill for direct heat. Remove chicken from marinade. Brush fennel and onion with marinade. Cover and grill chicken (skin sides down), fennel and onion 4 to 5 inches from medium heat 15 to 20 minutes, turning once and brushing frequently with marinade, until juice of chicken is no longer pink when centers of thickest pieces are cut. Discard any remaining marinade. Serve chicken with lemon slices. Garnish with oregano sprigs.1 Serving: Calories 285 (Calories from Fat 155) Fat 17g (Saturated 3g) Cholesterol 75mg Sodium 230mg Carbohydrate 8g (Dietary Fiber 3g) Protein 28g% Daily Value: Vitamin A 2% Vitamin C 10% Calcium 6% Iron 8%Diet Exchanges: 4 Lean Meat, 1 Vegetable, 1 FatBetty's TipFor easy entertaining, serve this lemony chicken with fresh tomato slices and angel hair pasta.
Nutrition Facts : Nutritional Facts Serves
CHICKEN WITH TOMATOES, OLIVES AND FENNEL
Easy dinner to make ahead and just reheat, but also a quick put together meal. But using good Greek olives and fennel are a must for this dish. Now, I like to use bone in/skin on thighs and breasts for this to get a good color for this dish. I have also used chicken quarters as well cut up which is an option. And if you don't like fennel, try cooking or baking it, it is a whole different flavor. Perfect simple food. I serve this with a good Pinot Noir, a simple spinach salad with a lemon vinaigrette and some grilled pita bread.
Provided by SarasotaCook
Categories < 60 Mins
Time 50m
Yield 4-6 , 4-6 serving(s)
Number Of Ingredients 12
Steps:
- Chicken -- In a large saute pan (I prefer cast iron or stainless, NOT non-stick), add the olive oil and bring to medium heat. Add the chicken and brown all sides until golden brown. Remove to a plate, with a paper towel to drain.
- Vegetables -- In the same pan, add the fennel, onion and garlic and cook until lightly brown. Add the white wine, tomatoes, fennel fronds, salt and pepper and bring to a boil.
- Chicken -- Add the chicken back in to the pan, reduce to a simmer, and cook until the chicken is tender. It should take about 30 minutes. Add the olives right at the end just to heat through.
- Serve -- Serve the dish family style with some toasted or grilled pita, your favorite salad and fresh lemon wedges. Just squeeze the lemon wedge on each serving for a great taste.
Nutrition Facts : Calories 674.1, Fat 45.4, SaturatedFat 11.7, Cholesterol 181.1, Sodium 357.6, Carbohydrate 17.7, Fiber 5.7, Sugar 4.8, Protein 47.6
CARAMELIZED FENNEL AND ONIONS - A SLOW, EASY MEDITERRANEAN SIDE
Sliced Fennel and onions are sautéed first then slowly cooked until they are caramelized to a toasty brown, finished with Parmesan, lemon, and Italian parsley. A great side dish with a sweet flavor and licorice notes.
Provided by Marisa Franca @ All Our Way
Categories Appetizer side Vegetables
Time 1h10m
Number Of Ingredients 11
Steps:
- Heat olive oil and butter in a large skillet uncovered over medium-high heat. Add the sliced fennel and onions and stir to coat. Stir occasionally, after 10 minutes sprinkle the vegetables with about a teaspoon salt. Lower the temperature to medium. You want the pan hot enough to get the caramelization going but not so much that the fennel and onions dry out. If that does happen, add a tablespoon or two of water.
- Stir occasionally, scraping up any bits that are on the bottom. The brown bits are the ones with the most flavor. Cook for another 30 minutes or up to an hour, depending on how impatient you are. The longer it cooks the more caramelized the onions and fennel become. Taste test along the way. The dish will have a lot of flavor and doesn't have to be cooked down all the way.
- When ready to serve, remove the pan from the heat, add in the grated Parmesan cheese, the chopped parsley, lemon zest, and lemon juice, and black pepper.
- Sprinkle with slivered basil leaves, if desired. Or serve with the fennel fronds.
- Pan roasted fennel is excellent served with Italian sausages, pork chops, roast chicken, seafood, or on crostini. I can't think of anything that I wouldn't serve with it.
Nutrition Facts : Calories 256 kcal, Carbohydrate 14 g, Protein 4 g, Fat 21 g, SaturatedFat 6 g, Cholesterol 19 mg, Sodium 190 mg, Fiber 4 g, Sugar 2 g, ServingSize 1 serving
SHEET PAN ROAST CHICKEN THIGHS WITH FENNEL AND POTATOES
Yield 4
Number Of Ingredients 13
Steps:
- Preheat oven to 400°F (200°C). In very large bowl, whisk together oil, lemon zest, lemon juice, honey, salt and pepper. Add chicken thighs, fennel, potatoes, onion, garlic and thyme; toss to coat evenly. Arrange in single layer on large foil-lined baking sheet.
- Bake, turning vegetables halfway, for 35 to 40 minutes or until vegetables are tender and chicken is cooked through. Garnish with fennel fronds and serve with lemon wedges.
Nutrition Facts :
DELICIOUS GRILLED CHICKEN LIVERS WITH HERBS AND LEMON RECIPE
If you haven't tried chicken livers, you might enjoy this recipe for chicken livers that are grilled on a George Foreman contact grill.
Provided by Nick
Time 25m
Yield 2
Number Of Ingredients 11
Steps:
- Place the chicken livers in a colander and rinse them under cold running water. Pat them dry with paper towels. Cut the livers in half between the two lobes. Trim any white tissue, veins, and dark spots from the livers. Discard these.
- Zest a lemon, enough for 1/2 teaspoon into a medium bowl. Add the olive oil, lemon juice from the zested lemon, oregano, basil, garlic, onion powder, salt, and pepper. Whisk together until well combined.
- Add the chicken liver pieces to the bowl and coat completely with the marinade. Set the bowl aside for 15 minutes, or even longer.
- Preheat your Foreman Contact Grill on high for 5 minutes with the top closed. Place the drip tray at the base of the grill.
- Place the livers in a single layer on the grill and close the top. Grill for 3 minutes. Open the grill and flip the livers over. Close the top and grill for another 2 to 3 minutes until the internal temperature reaches 165°F when checked with a digital meat thermometer. Repeat the process if your grill is too small to fit the livers in a single layer. You can also grill the livers on wood or metal skewers for a tidy presentation.
- Serve the chicken livers with wedges of lemon.
More about "grilled lemon chicken with fennel and onion food"
SPICY GRILLED CHICKEN WITH CRUNCHY FENNEL SALAD RECIPE ...
From bonappetit.com
4.5/5 (8)Estimated Reading Time 1 minServings 4
- Smash garlic under the flat side of a chef’s knife on your cutting board. Add anchovies, if using, chile, and a couple of pinches of salt and continue smashing with the side of your knife until a paste forms. (You can also do this with a mortar and pestle.) Transfer paste to a large bowl and stir in tomato paste, oregano, and 3 Tbsp. oil. Add chicken and toss to coat. Let sit at room temperature 1 hour.
- Meanwhile, prepare a grill for medium heat. Clean and oil grate. Grill chicken, turning once, until lightly charred and cooked through, about 4 minutes per side.
- While the chicken is cooking, grill lemons, cut side down, until lightly charred and starting to caramelize, about 4 minutes. Transfer to a platter.
TUSCAN CHICKEN WITH GRILLED FENNEL AND ONIONS - FOOD & …
From foodandwine.com
Servings 4Total Time 1 hr 15 mins
- Season the chicken breasts and thighs with salt and pepper. In a large bowl, combine 2 tablespoons of the olive oil with the fennel seeds and 1 tablespoon of the crushed red pepper. Add the chicken pieces and turn to coat well with the marinade.
- Bring a large saucepan of salted water to a boil. Add the fennel slices and blanch over moderately high heat for 2 minutes. With a slotted spoon, transfer the fennel to paper towels to drain. Add the onion wedges to the boiling water and blanch for 1 minute; drain well. Brush the fennel, onion and tomatoes with olive oil and season with salt and pepper.
- Light a grill. Grill the fennel slices and onions over moderately high heat until lightly charred and tender, about 3 minutes per side. Transfer to a platter and cover loosely with foil. Grill the tomatoes cut sides down until lightly charred, about 2 minutes per side; add to the platter.
- In a small bowl, combine the remaining 1/2 cup of olive oil and 1/2 teaspoon of crushed red pepper with the garlic, lemon zest, lemon juice and fennel pollen and season the dressing with salt and pepper.
ONE-SKILLET LEMONY CHICKEN WITH FENNEL AND ... - BON …
From bonappetit.com
4.5/5 (87)Estimated Reading Time 7 minsServings 4
- Place a rack in top third of oven; preheat to 425º. Pat 6 chicken thighs dry with paper towels; season all over with salt.
- Place a large ovenproof skillet on stovetop and pour in 2 Tbsp. oil. Transfer chicken thighs to skillet, skin side down, and heat over medium. (That's right: Those chicken thighs are going into a cold pan, and then you turn the heat on. Trust!) Cook, rotating skillet to encourage even browning, until opaque around the edges and skin is deeply golden brown, 8–11 minutes. Transfer skin side up to a plate.
- Meanwhile, do some prep: First, remove fennel fronds from 1 fennel bulb and reserve for making the sauce. Cut fennel head in half lengthwise. Place halves cut side down on cutting board, then cut each half into ½" wedges.
FENNEL-AND-ONION CHICKEN - RACHAEL RAY IN SEASON
From rachaelraymag.com
- In a large skillet, heat 2 tablespoons EVOO, 2 turns of the pan, over medium-high heat. Season the chicken with salt, pepper, the poultry seasoning and fennel seeds. Coat the chicken lightly with flour. Add the chicken to the pan and cook, turning once, until golden, 8 minutes; transfer to a plate.
- Add the remaining 2 tablespoons EVOO, the fennel, fennel fronds, onion and garlic to the pan; season with salt and pepper and cook for 10 minutes. Add the wine, scraping the bottom of the pan. Add the chicken on top, cover and cook through for about 5 minutes.
- Heat a saucepan over medium heat. Add the butter to melt, then add the pine nuts and cook for 1 minute. Stir in the 2 tablespoons flour for 1 minute. Whisk in the chicken stock and Worcestershire sauce and cook until thickened, 2 to 3 minutes. Pour the sauce over the chicken. Top with the parsley.
GRILLED CHICKEN WITH FENNEL AND APRICOTS | RICARDO
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4/5 (11)Total Time 50 minsCategory Main DishesCalories 560 per serving
ONE PAN MEAL: ROASTED CHICKEN WITH FENNEL - FOOD …
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Servings 4Estimated Reading Time 1 min
CHICKEN, ORANGE AND FENNEL SALAD - NZ HERALD
From nzherald.co.nz
Servings 6Estimated Reading Time 5 minsCategory Weeknight Meals, Weekend Meals, Dinner Party
- Meanwhile, put the chicken thighs, 2 cloves of the garlic, 2 Tbsp of the oil and the oregano into a bowl, season with salt and freshly ground black pepper and mix well. Reserve for 30 minutes.
- Place the thighs side by side on the paper-lined tray. Place in the oven for 20 minutes or until well browned and cooked through.
- Bring a saucepan of water to the boil and add the farro. Boil gently for 25 minutes or until the farro is completely tender. Drain, season, mix well and place on a serving platter. Put the rocket, fennel and orange slices, olives and onion on top.
CHICKEN WITH ONIONS, LEMON, AND SAFFRON RECIPE - GOOP
From goop.com
Servings 4Category Dinner Recipes
- 3. Aggressively season chicken pieces with salt and freshly ground pepper all over and then dredge them in the seasoned flour.
EASY GRILLED CHICKEN LEG QUARTERS - SHE LOVES BISCOTTI
From shelovesbiscotti.com
5/5 (1)Total Time 1 hr 15 minsCategory MainCalories 357 per serving
- Use a mortar and pestle to crush together the fennel seeds, whole coriander seeds, and black peppercorns.
- Use kitchen shears to remove any excess chicken skin or fat. Use paper towels to remove any excess moisture from the skin. Place the chicken in a large bowl and rub your chicken pieces with 2 tablespoons of olive oil. Then cover your chicken with the spice mixture, both over and under the skin. Season with salt according to taste. Now that you’ve got the chicken ready, set it aside at room temperature for about 20 minutes.
- Turn on all the gas burners to high and heat the grill for 10-15 minutes. Keep the lid down. When ready to grill, brush the grill grates with oil or cooking spray; leave one of the burners on medium-high and turn the other burners on low.
- Place chicken on oiled grill grates with the skin side down over the hottest part of the grill. Close the lid, and let the meat cook for 2-4 minutes. Flip and grill the other side for another 2 minutes. Move the chicken, skin side up to the cooler side of the grill, close the lid and cook undisturbed for 30-40 minutes longer. Grill until the internal temperature reaches 170°F (77°C) inserted in the thigh, not touching the bone. This is usually taken in the thickest part of the meat. An instant read thermometer can also be used.
GRILLED TOMATO, ONION AND FENNEL SALAD RECIPE - RAPHAEL ...
From foodandwine.com
Servings 4
- Light a grill or heat a lightly oiled grill pan. In a bowl, toss the fennel wedges with 2 tablespoons of the olive oil and season with salt and pepper. Brush the onion slices on both sides with 1 tablespoon of the olive oil and season with salt and pepper. Grill the fennel and onion over a medium-hot fire for about 4 minutes per side, or until lightly charred and just tender. Alternatively, cook the fennel and onion in the grill pan over moderate heat for about 5 minutes per side.
- Lay two 2-by-3-foot pieces of heavy-duty foil on top of each other and put the tomatoes in the center. Add the grilled fennel and onion slices and season the vegetables with salt and pepper.
- In a small bowl, combine the vinegar, lemon juice, garlic and mustard and blend in the remaining 2 tablespoons of olive oil. Spoon the dressing over the vegetables, then seal the foil package.
- Set the vegetable package over a medium-hot fire and grill for 5 to 7 minutes, or until bubbling inside. Alternatively, set the package in the grill pan and cook over moderate heat for 5 to 7 minutes. Remove from the heat and let stand for 3 minutes. Carefully open the foil and sprinkle the vegetables with the basil and mint. Serve hot or warm.
GRILLED FENNEL WITH PARMESAN AND LEMON - SKINNYTASTE
From skinnytaste.com
4.4/5 (5)Total Time 15 minsCategory Salad, Side DishCalories 58 per serving
- Leaving the core intact (which helps keep your slices intact), stand the bulb and cut the fennel in half vertically from top to bottom.
- Heat an outdoor grill or indoor grill pan over medium-high heat, spray the pan with olive oil and grill the fennel turning until you get a good char on each side and fennel is tender to the touch, about 2 to 3 minutes on each side.
CHICKEN WITH ARTICHOKES & FENNEL - MY LIFE COOKBOOK
From mylifecookbook.com
Reviews 4Estimated Reading Time 4 minsServings 4Total Time 1 hr 5 mins
- Add your onions and cook over medium heat for 12 minutes or until the onions are translucent and starting to brown.
CHICKEN AND FENNEL RECIPE | FOOD NETWORK KITCHEN | FOOD ...
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5/5 (26)Author Food Network KitchenCuisine EuropeanCategory Main-Dish
- For the chicken: Position a rack in the middle of the oven and preheat to 450 degrees F. Season the chicken thighs generously with salt and pepper. Heat a large ovenproof skillet over medium-high heat, add oil, and heat until shimmering. Cook chicken skin side down until golden and crispy, about 8 minutes. Turn chicken and brown for another 2 minutes. Transfer chicken to a plate. Pour off 1 tablespoon of the pan drippings and reserve; leave just enough oil in the skillet to evenly cover the bottom, discard the rest.
- Add the fennel, onions, garlic, oregano, and red pepper flakes to the skillet and cook until the vegetables just begin to wilt, about 3 minutes. Stir in the tomatoes and olives. Arrange the chicken, skin side up, on top of the vegetable mixture and bake, uncovered, until the chicken is cooked through, about 20 to 30 minutes.
- While the chicken bakes, make the couscous: Rinse the couscous in a fine mesh sieve under cold water until the water runs clear. Put couscous into a medium bowl and set aside. In a small saucepan add the chicken broth, reserved drippings, the 1 teaspoon salt, nutmeg, cayenne, and black pepper and bring to a boil. Add the broth to the couscous and cover with plastic wrap and set aside until the liquid has been absorbed and the couscous is plump, about 5 minutes.
- Toast the pine nuts in a small skillet over medium-high heat, tossing in the pan until golden brown, about 2 to 3 minutes. Add the orange zest, fennel fronds and parsley.
ROASTED CHICKEN WITH FENNEL AND LEMON RECIPE | MYRECIPES
From myrecipes.com
5/5 (1)Total Time 1 hr 20 minsServings 4
- Combine chopped oregano, marjoram, minced garlic, and 1 teaspoon olive oil in a small bowl. Place chicken in a large roasting pan on a roasting rack, breast side up. Starting at neck cavity, loosen skin from breast and drumsticks by inserting fingers and gently pushing between the skin and meat. Place oregano mixture beneath skin on breasts and drumsticks.
- Pour wine over chicken and into the pan. Rub the inside cavity of chicken with lemon, squeezing juice over and around outside of chicken. Place lemon halves, 2 fennel pieces, smashed garlic cloves, and sprig of oregano in cavity of chicken. Add 1 cup water to pan. Add remaining fennel and fronds to bottom of pan. Pour remaining 2 teaspoons olive oil over breast, and add salt and pepper.
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