ROAST CHICKEN WITH FENNEL & OLIVES
Serve this easy midweek roast with a side of creamy polenta. It's deeply flavoured and aromatic thanks to garlic, thyme and fennel
Provided by Esther Clark
Categories Dinner, Main course, Supper
Time 1h50m
Number Of Ingredients 10
Steps:
- Heat the oven to 190C/170C fan/gas 5. Toss 2 tbsp of the oil with the fennel and garlic and spread out on a tray. Rub the chicken with a further 2 tbsp oil, push the lemon halves and thyme into the carcass and season the skin generously. Sit the chicken in the tin and roast for 1 hr, then stir through the tomatoes and olives, season and return to the oven for 20-25 mins, or until the chicken is cooked through. To check, pierce the thigh with a skewer - the juices should run clear.
- Cook the polenta following pack instructions, then stir through the remaining olive oil and parmesan and season to taste. Carve the chicken and serve with the tomato sauce and cheesy polenta.
Nutrition Facts : Calories 669 calories, Fat 44 grams fat, SaturatedFat 11 grams saturated fat, Carbohydrate 25 grams carbohydrates, Sugar 7 grams sugar, Fiber 7 grams fiber, Protein 41 grams protein, Sodium 1.9 milligram of sodium
MEDITERRANEAN ROAST CHICKEN WITH TURMERIC AND FENNEL
An all-star roast chicken recipe with a delicious citrus marinade starring turmeric and other Eastern Mediterranean spices! Step-by-step tutorial.
Provided by The Mediterranean Dish
Categories Entree
Time 1h
Number Of Ingredients 16
Steps:
- Make the marinade. In a large bowl or deep dish, mix together the first six ingredients: olive oil, white wine, orange juice, lime juice, mustard and brown sugar.
- In a small bowl, mix together the spices: turmeric, garlic powder, coriander, paprika , salt and pepper. Now, add about half of the spice mix to the liquid marinade. Mix to combine.
- Pat the chicken pieces dry and generously season with the remainder of the spice mix. Be sure to lift the chicken skins slightly and apply some of the spice mix underneath the skin.
- Add the seasoned chicken and the remaining ingredients to the large bowl of marinade. Work the chicken well into the marinade. Cover and refrigerate for 1-2 hours (if you don't have time, you can skip the marinating).
- When ready, preheat the oven to 475 degrees F. Transfer the chicken along with the marinade and everything else to a large baking pan so that everything is comfortably arranged in one layer. Be sure the chicken skin is facing up. Sprinkle with a dash or salt and more brown sugar, if you like.
- Roast for 40-45 minutes, or until the chicken is cooked through and the chicken skin has nicely browned. Internal chicken temperature should be 170 degrees F.
BAKED CHICKEN, POTATOES, AND FENNEL
Fresh fennel (often mistakenly called anise) is a common ingredient in Mediterranean cooking. Here, it is baked until tender and buttery-tasting. If you are unable to find fennel bulbs with the fronds still attached, you can garnish the dish with dill instead.
Provided by Martha Stewart
Categories Food & Cooking Ingredients Meat & Poultry Chicken
Time 1h20m
Number Of Ingredients 7
Steps:
- Preheat oven to 425 degrees. In a deep 9-by-13-inch baking dish, toss potatoes with fennel (bulb and stalk), garlic, and 4 teaspoons oil. Season generously with salt and pepper. Bake, tossing occasionally, until potato edges are browned, 35 to 45 minutes.
- Meanwhile, in a large nonstick skillet over medium-high heat, warm remaining teaspoon oil. Season chicken with salt and pepper; cook, starting with skin side down, until browned on both sides, 6 to 10 minutes. Remove chicken.
- Wipe skillet with a paper towel; add broth, and bring to a boil. Add chicken and hot broth to potato mixture in baking dish; bake until chicken is no longer pink and an instant-read thermometer registers 165 degrees, 20 to 25 minutes. Garnish with fronds.
PERFECT ROAST CHICKEN
For the perfect roast chicken dinner every time, try this popular recipe from Ina Garten, Food Network's Barefoot Contessa.
Provided by Ina Garten
Categories main-dish
Time 2h10m
Yield 8 servings
Number Of Ingredients 11
Steps:
- Preheat the oven to 425 degrees F.
- Remove the chicken giblets. Rinse the chicken inside and out. Remove any excess fat and leftover pin feathers and pat the outside dry. Liberally salt and pepper the inside of the chicken. Stuff the cavity with the bunch of thyme, both halves of lemon, and all the garlic. Brush the outside of the chicken with the butter and sprinkle again with salt and pepper. Tie the legs together with kitchen string and tuck the wing tips under the body of the chicken. Place the onions, carrots, and fennel in a roasting pan. Toss with salt, pepper, 20 sprigs of thyme, and olive oil. Spread around the bottom of the roasting pan and place the chicken on top.
- Roast the chicken for 1 1/2 hours, or until the juices run clear when you cut between a leg and thigh. Remove the chicken and vegetables to a platter and cover with aluminum foil for about 20 minutes. Slice the chicken onto a platter and serve it with the vegetables.
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
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
CAST-IRON ROAST CHICKEN WITH FENNEL AND CARROTS
The only nonnegotiables for roast chicken recipes are a) being generous with the kosher salt inside and out and b) letting the chicken sit out for at least an hour, which gives the seasoning time to work its way deep into the meat, meaning every bite is delicious through and through.
Provided by Chris Morocco
Categories Bon Appétit Chicken Roast Cast Iron Fall Winter Dinner Fennel Wheat/Gluten-Free
Yield 4 servings
Number Of Ingredients 6
Steps:
- Pat chicken dry with paper towels and season generously with salt, inside and out. (We use 1 tsp. Diamond Crystal or 1/2 tsp. Morton kosher salt per lb.) Tie legs together with kitchen twine. Let sit 1 hour to allow salt to penetrate, or chill, uncovered, up to 1 day ahead.
- Place a rack in upper third of oven and set a 12" cast-iron skillet or 3-qt. enameled cast-iron baking dish on rack. Preheat oven to 425°F.
- Meanwhile, toss fennel, carrots, and 2 Tbsp. oil in a large bowl to coat; season with salt and pepper.
- Once oven reaches temperature, pat chicken dry with paper towels and lightly coat with half of remaining oil. Drizzle remaining oil into hot skillet (this helps keep the chicken from sticking and tearing the skin). Place chicken in the center of skillet and arrange vegetables around. Roast until fennel and carrots are golden brown in spots and tender an instant-read thermometer inserted into the thickest part of breasts registers 155°F, 50-60 minutes (temperature will climb to 165°F as chicken rests). Let chicken rest in skillet at least 20 minutes and up to 45 minutes.
- Transfer chicken to a cutting board and carve. Serve with vegetables.
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
ROAST CHICKEN STUFFED WITH FENNEL AND GARLIC
This is, hands-down, the best roast chicken I've ever had. I'm even willing to go toe-to-toe with my mom on this one. Not only is it moist and flavorful, but the fennel really adds a mellow dimension to the dish that is so different and just tasty. Even my boyfriend who hates fennel can polish this off. From Bon Appetit, October 2003.
Provided by enigmused
Categories Whole Chicken
Time 2h30m
Yield 6 serving(s)
Number Of Ingredients 15
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.
Nutrition Facts : Calories 853.4, Fat 60.8, SaturatedFat 15.2, Cholesterol 213.9, Sodium 567.3, Carbohydrate 16.3, Fiber 5.8, Sugar 0.9, Protein 53.4
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 :
ROASTED CHICKEN WITH CARAMELIZED CABBAGE
Chicken roasted on a sheet pan develops gloriously crispy skin thanks to the increased hot airflow from the oven that passes over it. The extra space on the pan holds cabbage and onions, which roast around the chicken and soak up its juices while caramelizing. Fennel seeds, which are often found in sausage, lend their wonderful anise flavor to the dry brine on the bird and to the schmaltzy vegetables. If you can, dry-brine the chicken overnight for the most flavor and juiciness. Be sure to save the carcass to turn into stock later.
Provided by Eric Kim
Categories dinner, poultry, main course
Time 2h20m
Yield 4 servings
Number Of Ingredients 8
Steps:
- In a small dish, stir together 1 1/2 tablespoons Diamond Crystal kosher salt or 1 tablespoon Morton's coarse kosher salt, 1 teaspoon black pepper, 1 teaspoon fennel seeds and the brown sugar.
- Place the chicken on a large plate or sheet pan and, with a paper towel, pat the surface of the chicken as dry as you can. Remove any giblets from the cavity and reserve for another time. Sprinkle a third of the spice mixture into the cavity of the chicken, focusing especially on the underside of the breasts. Use your hands to really rub the spices into the cavity. Now, sprinkle the rest of the spice mixture all over the surface of the chicken, including the bottom but especially the top, where the breasts are, and again, really rub it into the skin. If roasting right away, let the chicken sit at room temperature for at least 1 hour. Alternatively, you can place the chicken, uncovered, in the refrigerator to dry-brine for up to 24 hours; just be sure to let it sit out at room temperature for at least 1 hour before roasting.
- While the chicken is coming to room temperature, position a rack on the bottom third of the oven and heat the oven to 425 degrees. On a large sheet pan, add the cabbage, onion, 4 tablespoons olive oil and the remaining 1 teaspoon fennel seeds. Season generously with salt and pepper, and toss until evenly combined. Push the cabbage and onions to the edges of the pan to make room for the chicken, and place the chicken in the center of the pan, breast side up; the chicken should have direct contact with the pan and not be sitting over any of the vegetables. Massage the remaining 1 tablespoon olive oil onto the chicken and give it a final generous sprinkling of salt and pepper (going lighter on the seasoning the longer the chicken has been dry-brined).
- Roast the chicken, rotating the pan halfway through, until the skin is golden brown and crispy, and the thigh meat reaches 160 degrees on an instant-read thermometer (it will continue to cook as it rests), 40 to 55 minutes or 13 minutes per pound. Do not cut into it to check that the juices run clear. The cabbage and onions should be soft and slightly charred in spots.
- Let the chicken rest for at least 15 minutes on the pan before transferring to a cutting board and carving into portions. Don't forget to turn the carcass over and eat the two "oysters" on the bottom of the chicken where the back of the thighs meet the spine. It's arguably the best part of the roast chicken experience, and the chef's treat.
- Add the vinegar to the cabbage and onions, toss until evenly distributed and taste for seasoning, adjusting with salt and pepper. Serve alongside the chicken.
ROAST CHICKEN WITH LEMON AND FENNEL
Make and share this Roast Chicken With Lemon and Fennel recipe from Food.com.
Provided by DrGaellon
Categories Very Low Carbs
Time 1h15m
Yield 6-8 serving(s)
Number Of Ingredients 6
Steps:
- Preheat oven to 400°F.
- Remove stalks from fennel for another use. Cut bulbs into wedges, removing the core.
- Place chicken on a baking sheet. Scatter fennel wedges around the chicken.
- Cut three of the lemon halves in half again, for a total of 6 pieces. Scatter around the chicken as well. Place the remaining lemon half inside the carcass, then tie the legs together with butcher's twine.
- Sprinkle chicken, fennel and lemon with salt and pepper, and drizzle vegetables with olive oil.
- Roast in preheated oven for 55-65 minutes, until an instant-read thermometer inserted in the thickest part of the thigh reads 165°F Remove from oven, cover with foil and let rest 20 minutes before carving and serving.
Nutrition Facts : Calories 603.4, Fat 42.2, SaturatedFat 12, Cholesterol 193.3, Sodium 221.7, Carbohydrate 9.5, Fiber 4.1, Protein 46.8
ROAST CHICKEN STUFFED WITH FENNEL AND GARLIC
Categories Chicken Garlic Herb Roast Fennel White Wine Fall Healthy Bon Appétit
Yield Makes 6 servings
Number Of Ingredients 14
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. Loosely stuff chickens with some of fresh fennel mixture. Tie legs together. Place chickens, breast side down, in large roasting pan. Arrange remaining 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.
More about "roast chicken with fennel food"
INA GARTEN'S PERFECT ROAST CHICKEN - RECIPE DIARIES
From recipe-diaries.com
5/5 (36)Total Time 456670 hrs 40 minsCategory IntermediateCalories 498 per serving
- Remove the chicken giblets. Rinse the chicken inside and out. Remove any excess fat and leftover pin feathers and pat the outside dry. Liberally salt and pepper the inside of the chicken. Stuff the cavity with the bunch of thyme, both halves of lemon, and all the garlic. Brush the outside of the chicken with the butter and sprinkle again with salt and pepper. Tie the legs together with kitchen string and tuck the wing tips under the body of the chicken. Place the onions, carrots, and fennel in a roasting pan. Toss with salt, pepper, 20 sprigs of thyme, and olive oil. Spread around the bottom of the roasting pan and place the chicken on top.
- Roast the chicken for 1 1/2 hours, or until the juices run clear when you cut between a leg and thigh. Remove the chicken and vegetables to a platter and cover with aluminum foil for about 20 minutes. Slice the chicken onto a platter and serve it with the vegetables.
CAST-IRON SKILLET CHICKEN WITH FENNEL, POTATO, ONION …
From rachaelrayshow.com
Estimated Reading Time 3 mins
- Toss fennel, potatoes, onions, half the thyme, some salt and pepper in a bowl with about 3 tablespoons EVOO
ITALIAN ROAST CHICKEN WITH FENNEL | RECIPE - RACHAEL …
From rachaelrayshow.com
Estimated Reading Time 3 mins
- Toss fresh fennel and onions with olive oil to dress lightly and arrange in roasting pan or casserole dish
- Use a food processor to pulse-grind the fennel seed, garlic, herbs, chili pepper, lemon zest and onion flakes
ONE PAN MEAL: ROASTED CHICKEN WITH FENNEL - FOOD …
From foodrepublic.com
Servings 4Estimated Reading Time 1 min
RECIPE: ROASTED CHICKEN THIGHS WITH FENNEL & LEMON | …
From thekitchn.com
Estimated Reading Time 4 mins
ROAST CHICKEN LEGS WITH POTATOES RECIPE - BBC FOOD
From bbc.co.uk
Cuisine ItalianCategory Main CourseServings 2
ROASTED CHICKEN WITH CLEMENTINES & ARAK - OTTOLENGHI
From ottolenghi.co.uk
ROASTED CHICKEN OTTOLENGHI STYLE WITH FENNEL AND ...
From perfectlyprovence.co
5/5 (1)Category Main DishCuisine FrenchTotal Time 1 hr
- In a large mixing bowl, whisk together arak, oil, orange and lemon juices, mustard, brown sugar and salt.
- Turn several times to coat. If time allows marinate chicken for several hours or, preferably, overnight.
ROAST CHICKEN WITH PICKLED FENNEL AND CANDIED WALNUTS ...
From foodandwine.com
5/5 (1)Category ChickenServings 4Total Time 3 hrs 30 mins
- In a large bowl, whisk the sea salt into 4 1/2 cups of water until dissolved. Add the chicken and cover with a plate, pressing so the chicken is submerged in the brine. Refrigerate for 1 hour. Transfer the chicken to a rack, pat dry with paper towels and refrigerate for 1 hour more.
- In a small saucepan, combine the rice vinegar, sugar, salt and cloves. Cook over moderate heat, stirring occasionally, until the sugar dissolves, 5 minutes. Transfer the sliced fennel to a heatproof bowl and pour the hot brine over it. Press plastic wrap on the fennel so it’s submerged and marinate at room temperature for 1 1/2 hours.
- In a saucepan, simmer the orange juice over moderately high heat until reduced by half, about 15 minutes. Add the vinegar and sugar and simmer, stirring occasionally, until reduced to 1/3 cup, 7 to 8 minutes. Remove from the heat and whisk in the lemon juice. Transfer to a bowl and whisk in the oils in a slow, steady stream. Season the dressing with salt and pepper.
ROAST CHICKEN WITH FENNEL SEEDS AND ROSEMARY | FOOD TO LOVE
From foodtolove.co.nz
Servings 6Total Time 1 hr 40 minsCategory Midweek Dinner
- Preheat oven to 190°C fan forced. Mix together fennel seeds, garlic, salt and extra virgin olive oil.
- Rinse chicken inside and out, removing any fat from inside cavity. Pat dry with paper towels. Put rosemary stems inside cavity. Slip finger between the skin and breast meat, and slip in garlic and fennel oil. Massage it along the breasts. Squeeze lemon all over chicken skin, rubbing lemon on skin, then put squeezed lemon half in cavity with the rosemary. Tie chicken with string and season it with salt and pepper, then transfer to an ovenproof dish.
- Pour around the wine and cover dish with a lid (failing a lid. Bake for 30 minutes, then remove from oven, baste and pour ½ cup stock around chicken. Cover again, return to oven and cook for 15 minutes more.
- Remove chicken from oven, remove lid, tilt chicken to let juices run from cavity, then baste chicken well. Return it to the oven, uncovered, and baste every 10 minutes, adding more stock as it evaporates.
ROAST CHICKEN WITH FENNEL, POTATOES, AND CITRUS RECIPE ...
From bonappetit.com
4.1/5 (20)Estimated Reading Time 2 minsServings 8Total Time 2 hrs
- Preheat oven to 450°. Toast fennel seeds in a small dry skillet over medium heat, stirring often, until fragrant and slightly darker, 2–3 minutes. Let cool; finely grind in spice mill. Mix fennel, lemon zest, garlic, 4 tsp. salt, 1 tsp. pepper, and red pepper flakes in a small bowl. Set spice mixture aside.
- Place fennel wedges, potatoes, carrots, shallots, and lemon and orange slices in a large heavy roasting pan. Drizzle 4 Tbsp. oil over, season with salt and pepper, and toss well to coat. Spread out in an even layer.
- Rub remaining 4 Tbsp. oil all over the chickens. Season chickens inside and out with spice mixture. Stuff each chicken with a lemon half and half head of garlic. Tie legs together loosely with twine.
- Set a roasting rack over vegetables in pan; place chickens on rack. Roast until chickens are cooked through and an instant-read thermometer inserted into the thickest part of thighs registers 165°, about 1 hour.
ROASTED CHICKEN THIGHS WITH FENNEL & ORANGE ... - RECIPES
From recipes.net
Cuisine AmericanCategory RoastServings 4Total Time 55 mins
- In a large bowl, combine the garlic, thyme leaves, remaining 2 tablespoons olive oil, 1 teaspoon salt, and ¼ teaspoon black pepper. Remove any excess moisture from the chicken by patting it dry with paper towel and add the chicken thighs. Toss to coat evenly, using your hands to massage the garlic-thyme mixture into the chicken.
- Trim the stalks to just get the bulb; remove the outermost layers (which tend to be dry and scuffed up). Cut each bulb into 8 wedges. Toss the fennel wedges with 1 tablespoon olive oil, salt, and black pepper.
FENNEL AND WHITE WINE POT-ROAST CHICKEN RECIPE | DELICIOUS ...
From deliciousmagazine.co.uk
4.8/5 (4)Total Time 1 hr 45 minsCategory Summer Stew Recipes And Pot RoastsCalories 409 per serving
- Remove the chicken from the fridge 30 minutes before cooking to take off the chill. Heat the oven to 200°C/180°C fan/gas 6.
- Heat the butter and oil in the casserole over a low-medium heat. Add the shallots and fennel seeds and cook, stirring, until they start to colour. Add the herbs and chopped fennel and cook for 10 minutes.
- Add the chicken and the wine and bubble for 5 minutes, then pour in the chicken stock (it should come halfway up the chicken). Bring to the boil, then cover with the lid and cook in the oven for 1 hour.
- After 1 hour, remove the lid, drizzle the chicken skin with olive oil, grind over some black pepper and sprinkle over a little flaked salt. Cook for a further 30 minutes, uncovered, until the skin is golden. Remove the chicken and leave to rest on a carving board. Season the fennel and shallot broth to taste. Carve the bird and serve in shallow bowls with the broth spooned over and scattered with fennel fronds.
ROASTED CHICKEN THIGHS WITH CITRUS AND FENNEL - CRAVING ...
From cravingcalifornia.com
5/5 (6)Category Dinner, Main CourseCuisine AmericanCalories 475 per serving
- Place the chicken thighs in a large bowl. Season generously with salt and pepper then toss with the dijon mustard and olive oil.
- Preheat the oven to 350. Arrange the fennel wedges and citrus slices on a large baking tray. Season with salt and pepper.
- Heat a heavy skillet over medium-high heat. Add a splash of olive oil to the pan then place the chicken thighs in the skillet, skin-side down. Depending on the size of your pan you make need to do this in two batches. Cook the chicken for 5-10 minutes, or until the skin is well browned, move the thighs from time to time to make sure they are browning evenly. When it's ready, take the chicken out of the pan and place it skin side up on the baking tray on top of the fennel and citrus.
- Go back to the skillet that the chicken was cooked in and turn the heat to low then pour in the white wine. Scrape the browned bits off the bottom of the pan with a wooden spoon or whisk then pour over the chicken, citrus, and fennel. Bake the chicken for 30-40 minutes. To test for doneness, insert a thermometer into the thickest part of a thigh, the chicken is done when the internal temperature is 165 F.
BEST ROASTED CHICKEN WITH FENNEL AND TOMATOES RECIPE - HOW ...
From countryliving.com
Cuisine AmericanEstimated Reading Time 2 minsServings 4-6Total Time 1 hr 10 mins
- Preheat oven to 450°F. Toss together fennel wedges, garlic, and 1 tablespoon oil on a large rimmed baking sheet.
CHICKEN AND FENNEL RECIPE | FOOD NETWORK KITCHEN | FOOD ...
From foodnetwork.com
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.
ROAST CHICKEN & FENNEL RECIPE - EATINGWELL
From eatingwell.com
5/5 (2)Total Time 50 minsCategory Healthy Chicken RecipesCalories 387 per serving
- Meanwhile, place rosemary, lemon zest, garlic, pepper and salt together on a cutting board. Rock a chef's knife through the ingredients until they are minced into a fine paste. Transfer the paste to a small bowl and combine with 1 teaspoon oil. Rub the paste all over drumsticks.
- Heat the remaining 2 teaspoons oil in a large nonstick skillet over medium-high heat. Add the drumsticks; cook, turning occasionally, until browned on all sides, 4 to 5 minutes.
ROAST CHICKEN THIGHS WITH CARROTS AND FENNEL - LOVE FOOD
From livelifelovefood.com
Estimated Reading Time 4 mins
- Pat chicken dry and season both sides generously with 1/2 teaspoon of the salt and 1/4 teaspoon of the pepper. Set aside
- Place onion, fennel, carrots, garlic cloves and thyme sprigs in a 12 inch wide, deep skillet- preferably cast iron. Toss with the olive oil and remainder of the salt and pepper.
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.
OVEN-ROASTED ORANGE CHICKEN WITH FENNEL - FOOLPROOF LIVING
From foolproofliving.com
4.9/5 (11)Total Time 1 hrCategory DinnerCalories 577 per serving
- Mix Pernod, olive oil, orange juice, lemon juice, mustard, brown sugar, garlic, salt and pepper in a large mixing bowl.
- Pre-heat the oven to 475 F Degrees. Place the chicken thighs (skin side facing up), in a single layer, into a large ovenproof glass pan (I used a 11”X15” Pyrex).
ROAST CHICKEN WITH FENNEL - METRO
From metro.ca
3/4 (2)Total Time 1 hr 55 minsServings 4
ROAST CHICKEN WITH FENNEL & PRESERVED LEMON RECIPE ...
From eatingwell.com
Category Healthy Baked & Roasted Chicken RecipesTotal Time 2 hrs 20 mins
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From blog.blueapron.com
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