CHICKEN THIGHS WITH OLIVES AND FENNEL
Provided by Food Network Kitchen
Categories main-dish
Time 35m
Yield 4 servings
Number Of Ingredients 11
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.
SLOW COOKER CHICKEN WITH OLIVES
Make and share this Slow Cooker Chicken With Olives recipe from Food.com.
Provided by Sageca
Categories One Dish Meal
Time 6h20m
Yield 6 serving(s)
Number Of Ingredients 13
Steps:
- Combine all ingredients except chicken in a 4-1/2 quart crock pot. Mix well.
- Add chicken, stir until well mixed.
- Cover and cook on HIGH heat setting for 5 hours or LOW heat setting for 8 hours or until chicken is cooked through and tender and potatoes can be easily pierced.
- Discard bay leaf.
- Remove excess fat on the chicken before adding to the post.
- I made 1/2 the recipe with success.
WINE ROASTED CHICKEN
Provided by Ree Drummond : Food Network
Categories main-dish
Time 1h
Yield 6 servings
Number Of Ingredients 23
Steps:
- Preheat the oven to 400 degrees F.
- Season the flour with salt and pepper, then mix together in a shallow bowl. Lightly dust both sides of the chicken with the flour, shaking off any excess.
- Add the olive oil to a skillet and heat over medium-high heat. When the oil is hot, add the chicken skin-side down and cook until the skin is golden brown, 5 to 6 minutes. Flip the chicken and cook on the other side until golden brown, about 4 more minutes. Remove the chicken from the skillet and set aside.
- Add the mushrooms, shallot and fennel to the skillet and cook just until beginning to soften, about 5 minutes. Sprinkle with 1 teaspoon of the excess dredging flour and stir well. Add the white wine, chicken broth, garlic, rosemary, thyme and lemon juice, then bring to a simmer, scraping the bottom of the skillet. Add the chicken back to the skillet skin-side up and place in the oven. Cook until the chicken is cooked through and the vegetables are tender, about 20 minutes.
- Serve with Pistachio Pesto Pasta if desired and garnish with basil leaves, lemon zest and lemon slices.
- Bring a large pot of salted water to a boil. Add the pasta and cook according to the package directions.
- While the pasta is cooking, make the pistachio pesto. Combine the pistachios, basil, olive oil, Parmesan, garlic, lemon zest and juice and some salt and pepper in a food processor and process until well combined.
- Reserve 1 cup of the pasta water and drain the pasta. Toss the pasta with the pistachio sauce, thinning with the pasta water for the desired consistency if necessary. Serve with more Parmesan and basil leaves.
SLOW COOKED CHICKEN WITH FENNEL, OLIVES AND SCALLIONS
This is another great recipe from my cooking class. We all couldn't stop eating this. Be sure to cut the fennel as thinly as possible for the most delicate texture and flavor.
Provided by Ceezie
Categories Chicken Breast
Time 1h
Yield 2-4 serving(s)
Number Of Ingredients 11
Steps:
- Heat the olive oil in a 14-inch skillet over a medium-high flame. Add the chicken pieces and cook until browned on both sides, turning once, about 5 minutes per side.
- Season with salt and pepper; add the garlic and rosemary; cook 2 more minutes.
- Deglaze with the wine, lower the heat to medium-low, and cover; cook the chicken 15 minutes, adding a little warm water if the liquid dries out.
- Fold in the fennel, scallions, olives, and vinegar, and cook 30 more minutes, or until the chicken is tender and the fennel is soft, still covered. Serve hot.
Nutrition Facts : Calories 617.5, Fat 24.3, SaturatedFat 5.3, Cholesterol 92.8, Sodium 1008.3, Carbohydrate 25.9, Fiber 7.5, Sugar 4.4, Protein 34.2
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
MOROCCAN CHICKEN WITH FENNEL & OLIVES
Get four of your 5-a-day with our healthy chicken tagine using fennel and olives. Serve with wholewheat couscous
Provided by Sara Buenfeld
Categories Dinner, Main course, Supper
Time 55m
Number Of Ingredients 17
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.
Nutrition Facts : Calories 714 calories, Fat 25 grams fat, SaturatedFat 5 grams saturated fat, Carbohydrate 56 grams carbohydrates, Sugar 9 grams sugar, Fiber 20 grams fiber, Protein 56 grams protein, Sodium 0.8 milligram of sodium
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
More about "slow cooked chicken with fennel olives and scallions food"
CHICKEN AND FENNEL ONE POT MEAL RECIPE
From fussfreeflavours.com
5/5 (3)Total Time 1 hr 40 minsCategory Dinner, LunchCalories 122 per serving
- Preheat your oven to 180C. Heat the oil in the slow cooker over a medium heat. These pans suit all hob surfaces, but beware of your ceramic and halogen hobs. Don’t drag the pan or it will scratch.
- Add all the other ingredients. Season well, and then give the mixture a good stirring before popping in the preheated oven.
- Cook for 45 minutes, remove from the oven and stir again. You will discover that the natural juices from the chicken and lemon have created a sauce for you (the casseroles are self basting with a clever texture under the lid which collects condensation which then drips back into the food being coked).
SLOW-COOKER CHICKEN WITH FENNEL, ORANGE …
From blog.williams-sonoma.com
2.5/5 (13)Total Time 5 hrsEstimated Reading Time 2 mins
SLOW-COOKER CHICKEN WITH FENNEL, ORANGE …
From williams-sonoma.com
SKILLET ROAST CHICKEN WITH FENNEL, PARSNIPS, …
From bonappetit.com
BIG BATCH CHICKEN THIGHS RECIPE | BON APPéTIT
From bonappetit.com
CHICKEN AND FENNEL RECIPE | FOOD NETWORK KITCHEN | FOOD …
From foodnetwork.com
Author Food Network KitchenSteps 5Difficulty Easy
25 SLOW-COOKER CHICKEN RECIPES | EASY CROCK POT® CHICKEN IDEAS ...
From foodnetwork.com
Author By
ZUCCHINI-ARTICHOKE SALAD RECIPE - FOOD NETWORK KITCHEN
From foodnetwork.com
Author Food Network KitchenSteps 3Difficulty Easy
GRILLED SOY SAUCE CHICKEN - FOOD NETWORK KITCHEN
From foodnetwork.com
Author Food Network KitchenSteps 6Difficulty Easy
ROAST CHICKEN WITH FENNEL AND OLIVES - BON APPéTIT
From bonappetit.com
OUR BEST SLOW-COOKER CHICKEN RECIPES - TASTE OF HOME
From tasteofhome.com
CROCKPOT CASHEW CHICKEN - KITCHEN FUN WITH MY 3 SONS
From kitchenfunwithmy3sons.com
30 BEST SLOW COOKER CHICKEN RECIPES - INSANELY GOOD
From insanelygoodrecipes.com
SLOW COOKER CHICKEN WITH LEMON AND OLIVES RECIPE - BBC FOOD
From bbc.co.uk
EASY SLOW COOKER ORANGE CHICKEN - PERSNICKETYPLATES.COM
From persnicketyplates.com
40+ EASY SLOW COOKER CHICKEN RECIPES | KITCHN
From thekitchn.com
SLOW-COOKER CHICKEN SOUP WITH GINGER & FENNEL - FOOD52
From food52.com
SLOW COOKER CHICKEN THIGHS WITH OLIVES AND FENNEL
From instructables.com
SLOW ROASTED CHICKEN: A PERFECT ROAST CHICKEN EVERY TIME!
From panningtheglobe.com
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love