CHICKEN BREASTS WITH FENNEL AND LEMON
Lemon is chicken's best friend - stuffed whole inside a roasting bird with a sprig of rosemary; wrapped in foil, baked soft and puréed for a sauce, à la Jean-Georges Vongerichten; or tossed with fennel and egg yolk for a rich, tangy sauce as in this recipe from the food writer Marlena Spieler. It is a simple, rich and wonderfully elegant way to prepare the humble chicken breast. First, lightly brown the chicken and remove it from the pan. Add the fennel, wine, lemon zest, broth and a pinch of cinnamon (trust us) to the pan and bring it all to a boil, reducing until it thickens. Return the chicken to the pan and let it simmer while you beat a couple of egg yolks and some lemon juice together. Incorporate a bit of the pan sauce into the egg yolk mixture, then add it all to the pan. Cook a bit more until the sauce is creamy and your mouth waters with anticipation.
Provided by The New York Times
Categories main course
Time 45m
Yield 4 servings
Number Of Ingredients 9
Steps:
- Zest lemon and slice zest into matchsticks. Juice lemon, strain and reserve.
- Lightly sprinkle chicken with salt. Put deep frying pan over medium-high heat, pour in oil and gently sauté chicken breasts, about two minutes per side, until they are about half-cooked. Remove from pan.
- Pour off oil and discard, then add fennel, wine and lemon zest to pan. Bring to boil over high heat and cook until wine is reduced by about half and fennel is tender. Add broth and cinnamon, bring to boil and cook about 5 minutes to reduce sauce a bit.
- Add chicken with its juices and cook for 2 or 3 minutes.
- Meanwhile, in a small bowl, beat egg yolks with half the lemon juice (about 1 tablespoon), then ladle in about 1/4 cup of sauce. Mix well, then add to pan, mixing well. Cook over medium heat, stirring a bit, until sauce appears creamy. Taste and add more lemon juice, if you like.
Nutrition Facts : @context http, Calories 407, UnsaturatedFat 9 grams, Carbohydrate 11 grams, Fat 14 grams, Fiber 3 grams, Protein 42 grams, SaturatedFat 3 grams, Sodium 975 milligrams, Sugar 4 grams, TransFat 0 grams
ROAST CHICKEN WITH LEMONS AND FENNEL
Roasting is the easiest way to cook a chicken. For maximum browning, use a rimmed baking sheet instead of a high-sided roasting pan. Create a complete family-friendly meal by cooking vegetables like fennel alongside the bird.
Provided by Martha Stewart
Categories Food & Cooking Ingredients Meat & Poultry Chicken
Time 1h15m
Number Of Ingredients 5
Steps:
- Preheat oven to 400 degrees. Place chicken on a large rimmed baking sheet; season with salt and pepper. Place a lemon half in cavity. Using kitchen twine, tie legs together. Add fennel and remaining lemons to sheet and toss with oil.
- Roast until juices run clear when chicken is pierced between breast and leg, or an instant-read thermometer inserted into thickest part of a thigh (avoiding bone) registers 165, 60 to 70 minutes, basting chicken with pan juices and tossing fennel halfway through.
- Transfer chicken to a platter and cover loosely with foil; let rest 10 minutes. Carve chicken. Serve with fennel and lemons.
Nutrition Facts : Calories 607 g, Fat 32 g, Fiber 8 g, Protein 59 g
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
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
CHICKEN BREASTS WITH FENNEL AND LEMON
From the NYTimes Jan 31, 2007. Very easy, relatively quick, and delicious. As the article said, it was like a burst of sunshine in the middle of winter.
Provided by Nolita_Food
Categories Chicken Breast
Time 45m
Yield 4 serving(s)
Number Of Ingredients 9
Steps:
- Zest lemon and slice zest into matchstick. Juice lemon, strain and set aside.
- Lightly salt chicken breasts. Put a deep frying pan over medium high heat, pour in oil and saute chicken, about 3 minutes on each side until they are half ay done. Cooking time really depends on the thickness of the pieces you use.
- Discard oil, then add lemon zest, fennel, and wine to pan. Bring to boil over high heat and let cook until the wine reduces by about half and fennel is tender. Add broth and cinnamon, bring to boil and cook about 5 minutes to reduce the sauce a little bit.
- Add chicken and let simmer for about 2 to 3 minutes.
- In the mean time, in a small bowl, beat egg yolks with half of the lemon juice, then ladle in about 1/4 cup of the sauce and mix well. Add the mixture to pan. Cook over medium heat, stirring a little bit until sauce is creamy. Taste for seasoning, and add more lemon juice if you like.
- You can serve this dish stand alone. I served it with spagetti drizzle with a bit of olive oil.
Nutrition Facts : Calories 378.1, Fat 11.4, SaturatedFat 2.3, Cholesterol 193.2, Sodium 340.9, Carbohydrate 10, Fiber 3.1, Sugar 1.1, Protein 42.9
ROASTED CHICKEN AND FENNEL WITH LIME AND PARMESAN
Steps:
- Preheat the broiler.
- Pour only enough olive oil (about 1 1/2 tablespoons) on a cookie sheet to prevent the chicken and the fennel from sticking. Place the chicken breast in a single layer on the sheet pan. Place in the broiler for 7 minutes.
- Remove and add the fennel in a single layer and brush both sides with the olive oil. Season fennel slices with salt and pepper on both sides. Squeeze juice of 1 lime over the fennel slices and place under the broiler. Broil for 5 minutes.
- Some of the edges may blacken slightly. Remove the fennel from the oven and using tongs or a spatula, and turn over each slice of fennel. Top with the Parmesan. Place back under the broiler for 1 1/2 to 3 minutes, or until cheese starts to brown.
- Allow fennel to remain in the pan until ready to serve. Do not refrigerate. This is wonderful served at room temperature. Just before serving, squeeze remaining lime juice over fennel slices.
CHICKEN FENNEL BAKE
Provided by Ree Drummond : Food Network
Categories main-dish
Time 1h15m
Yield 4 to 6 servings
Number Of Ingredients 7
Steps:
- Preheat the oven to 375 degrees F. Line a baking sheet with foil.
- Cut the fennel into thick slices. Shingle them onto the center of the baking sheet and season with salt and pepper.
- Zest 2 of the lemons and set aside, then juice these lemons into a medium bowl. Whisk the olive oil into the lemon juice and season with salt and pepper. Halve the remaining 3 lemons and add them to the bowl along with the potatoes and carrots. Toss to coat. Spread the vegetables and lemon halves around the outside of the baking sheet. Put the chicken thighs in the same bowl along with the reserved lemon zest and more salt and pepper. Toss to coat. Put the chicken on top of the fennel skin-side up, leaving a little space between pieces.
- Bake, stirring the potatoes and carrots halfway through, until the chicken is cooked through and the vegetables are tender, 50 minutes to 1 hour. Serve the chicken with the vegetables and roasted lemon halves.
LEMONY CHICKEN SOUP WITH FENNEL AND DILL
Lighter than traditional stew, this lemony chicken number relies on potatoes to thicken it, rather than flour or another starch. If you can, buy fennel with the stem and fronds intact so you can take full advantage of every part of the vegetable: the bulb for aromatics while building the soup, the stems for crunchy texture, and the fronds for a fresh, herblike garnish.
Provided by Alison Roman
Categories soups and stews, main course
Time 1h
Yield 4 to 6 servings
Number Of Ingredients 15
Steps:
- Season chicken with salt and pepper. Heat 2 tablespoons olive oil in a large Dutch oven or heavy-bottomed pot over medium-high heat.
- Working in batches, add chicken, skin-side down, and cook until skin is well browned and fat has started to render, 5 to 8 minutes. Using tongs, flip chicken and continue to cook until well browned, another 3 to 5 minutes. Leaving all the fat and drippings behind, transfer chicken to a rimmed baking sheet, a large plate or a cutting board and let rest.
- Meanwhile, if you've got the top of the fennel bulb, thinly slice it, fronds and all; set aside.
- Coarsely chop the white part of the fennel bulb and add to the pot along with the garlic and onion. Season with salt and pepper and cook, stirring occasionally, until the vegetables have softened but not yet browned, 5 to 8 minutes. Add potatoes, chopped lemon and chiles, and stir to coat.
- Return chicken to the pot and add broth, seasoning with salt and pepper. Bring to a simmer and place the lid on the pot. Reduce heat to medium-low and continue to cook at a strong simmer until chicken is cooked through and nearly falling off the bone, 20 to 25 minutes. Using tongs, remove chicken and let rest until it's cool enough to handle. Pick the meat from the chicken, removing any cartilage, skin and bones. (Alternatively, leave the chicken pieces intact and serve that way.)
- Return meat to the pot along with the thinly sliced fennel top, if using. Season the soup with salt and pepper, turn the heat to medium-low and continue to gently simmer while you make the toasted fennel seed topping.
- Heat remaining 4 tablespoons olive oil in a small pot or skillet over medium. Add fennel seed and half of the fresh dill, and swirl until fennel seed is toasted and dill is sizzling and crispy, about 2 minutes.
- Divide soup among bowls, and spoon fennel seed topping over it, followed by scallions and remaining fresh dill. Add a dollop of yogurt or sour cream (or crumbles of feta) and sprinkle with sumac, if you like. Zest the remaining lemon over the bowls, then cut lemon in half to squeeze juice over them too.
Nutrition Facts : @context http, Calories 528, UnsaturatedFat 22 grams, Carbohydrate 24 grams, Fat 31 grams, Fiber 5 grams, Protein 37 grams, SaturatedFat 7 grams, Sodium 1417 milligrams, Sugar 4 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
AROMATIC FENNEL CHICKEN
Fennel adds to the flavor of this wonderful chicken dish, along with lemon, capers, wine, spices and a bit of bacon. Serve with a colorful salad or veggie for a special meal. -Rebecca Hunt, Santa Paula, California
Provided by Taste of Home
Categories Dinner
Time 1h25m
Yield 6 servings.
Number Of Ingredients 14
Steps:
- In a large nonstick skillet, cook bacon over medium heat until crisp. Using a slotted spoon, remove to paper towels; drain, reserving 1 tablespoon drippings. , Sprinkle chicken with salt and pepper. Brown chicken on all sides in reserved drippings; remove and keep warm. Add fennel and onions to the pan; cook and stir for 3-4 minutes or until onions are tender. Add garlic; cook 1 minute longer., Stir in the wine, lemon juice and zest, bay leaves, thyme and cayenne. Return chicken to the pan. Bring to a boil. Reduce heat; cover and simmer for 20-25 minutes or until chicken juices run clear. Remove chicken and keep warm. , Cook the fennel mixture, uncovered, until slightly thickened, stirring occasionally, 8-10 minutes. Stir in capers and reserved bacon. Discard bay leaves. Serve with chicken.
Nutrition Facts : Calories 290 calories, Fat 12g fat (4g saturated fat), Cholesterol 92mg cholesterol, Sodium 520mg sodium, Carbohydrate 13g carbohydrate (4g sugars, Fiber 4g fiber), Protein 31g protein. Diabetic Exchanges
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