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
ROASTED FENNEL WITH PARMESAN
Provided by Giada De Laurentiis
Categories side-dish
Time 55m
Yield 4 to 6 servings
Number Of Ingredients 4
Steps:
- Preheat the oven to 375 degrees F.
- Lightly oil the bottom of a 13 by 9 by 2-inch glass baking dish. Arrange the fennel in the dish. Sprinkle with salt and pepper, then with the Parmesan. Drizzle with the oil. Bake until the fennel is fork-tender and the top is golden brown, about 45 minutes. Chop enough fennel fronds to equal 2 teaspoons, then sprinkle over the roasted fennel and serve.
BRAISED FENNEL WITH LEMON
Categories Vegetable Side Braise Thanksgiving Fennel Fall Winter Bon Appétit Vegan Vegetarian Pescatarian Paleo Dairy Free Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free No Sugar Added Kosher
Yield Makes 8 servings
Number Of Ingredients 7
Steps:
- Heat 2 tablespoons oil in large skillet over high heat. Add half of fennel; sauté until deep golden brown on all sides, about 8 minutes. Transfer to 11x7x2-inch glass baking dish. Repeat with 2 more tablespoons oil and remaining fennel.
- Preheat oven to 400°F. Mix shallots and next 4 ingredients in medium bowl. Whisk in 3 tablespoons oil; drizzle mixture over fennel. Cover dish with foil and bake 30 minutes. Remove foil and bake until fennel is tender and shallots begin to brown, about 20 minutes longer.
BAKED FENNEL WITH VERMOUTH
Make and share this Baked Fennel With Vermouth recipe from Food.com.
Provided by Xexe383
Categories Vegetable
Time 30m
Yield 4 serving(s)
Number Of Ingredients 5
Steps:
- Preheat the oven to 425 degrees F.
- Remove any discolored parts of the fennel, then cut the tops off and slice finely, reserving the leaves.
- I normally slice each fennel from the top to the root, into about 4 pieces, but its not that important.
- You can slice them finer and more delicately if you like.
- Literally throw all the ingredients except the reserved leaves into a baking dish.
- Rip off a piece of parchment paper, run it under cold water and scrunch it up to make it soft.
- Then place it snugly over and around the fennel, not the actual dish.
- This bakes and steams the fennel at the same time--basically making it really tasty!
- Cook in the preheated oven for 20 minutes, or until tender.
- Scatter with the fennel leaves before serving.
Nutrition Facts : Calories 157.3, Fat 11.9, SaturatedFat 7.3, Cholesterol 30.5, Sodium 173.2, Carbohydrate 13.1, Fiber 5.5, Protein 2.3
BAKED SWORDFISH WITH FENNEL, LEMONS AND CAPERS PESCE SPADA AL FORNO
Australian Gourmet Traveller fast Italian style recipe for baked swordfish with fennel, lemons and capers (pesce spada al forno)
Provided by Andy Harris
Categories Main
Yield Serves 6
Number Of Ingredients 10
Steps:
- Heat ¼ cup olive oil in a large frying pan, add fennel and stir over medium heat for 5 minutes or until soft.
- Place swordfish, fennel, lemons and garlic in a large roasting pan, scatter with herbs and capers, then drizzle with remaining oil and season to taste with sea salt and freshly ground black pepper.
- Bake swordfish at 190C for 10-12 minutes, then add wine and cook for another 5 minutes or until fish is just cooked through.
- Place fennel, swordfish and lemon slices on a platter, then spoon over pan juices and serve immediately.
Nutrition Facts : ServingSize Serves 6
FISH BAKED IN VINE LEAVES WITH FENNEL AND LEMON
Provided by Food Network
Yield 6 servings
Number Of Ingredients 14
Steps:
- In a large, shallow ceramic or earthenware baking dish, combine the olive oil, lemon juice, herbs, salt, and pepper. Pat the fish dry with paper towels and add to the marinade, turning to coat all sides evenly. Cover with plastic wrap and marinate in the refrigerator for 1 to 2 hours. Preheat the oven to 375 degrees. Remove the fish from the marinade. Lay out 3 or 4 vine leaves on the counter, overlapping them to form a large, sturdy wrapper. Place a few slices of fennel in the center. Place a piece of fish on top and scatter a few more slices of fennel on top of it. Top the fennel with 1 slice of lemon and 1/2 tablespoon of the butter. Wrap the fish in the vine leaves and lay it, seam side down, in an ovenproof baking dish. Repeat with the remaining fish. Bake for about 30 minutes, until the fish is opaque (you can peek to make sure they are done). Garnish each package with some of the diced tomato. Serve immediately and let the diners unwrap their own fish. Pass a small cruet of extra virgin oil for drizzling.
BAKED FENNEL WITH LEMON
Make and share this Baked Fennel With Lemon recipe from Food.com.
Provided by country girl kim
Categories Vegetable
Time 55m
Yield 4 serving(s)
Number Of Ingredients 6
Steps:
- Trim stalks from fennel bulbs; cut each bulb into quarters. Steam for about 20 minutes or until almost tender.
- Place, cut side up, in a small shallow baking dish. Brush with lemon juice.
- Stir together parmesan, lemon rind and pepper; sprinkle over fennel. Bake in 375' oven for 20-25 minutes or until tender and parmesan is golden.
Nutrition Facts : Calories 64.9, Fat 2, SaturatedFat 1.1, Cholesterol 5.5, Sodium 156.5, Carbohydrate 9.3, Fiber 3.7, Sugar 0.2, Protein 3.9
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- Preheat oven at 350 degrees Fahrenheit. In a bowl, add lemon herb dressing ingredients with chopped parsley. Whisk until smooth and set aside.
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- In meantime, remove salmon fillets on a plate, drizzle remaining olive oil and lemon juice on top. Coat well and sprinkle with fennel seeds, salt and black pepper. After 10 minutes, place salmon skin side down on top of the fennel mixture spacing 1-2 inch apart. (for even cooking)
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3/5 (1)Calories 116 per servingServings 4
- Cut each bulb in half lengthwise. Remove most of core using a sharp knife. Cut each bulb half lengthwise into quarters. Combine fennel, 1 tablespoon oil, 1/4 teaspoon salt, 1/4 teaspoon dill, and pepper in a small roasting pan; toss well to coat. Cover and bake at 375° for 20 minutes or until almost tender.
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- toss potatoes, fennel, chicken, shallots and garlic in a drizzle of oil and season with salt and pepper. (we don't want a pool of oil in the baking dish)
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4.9/5 (7)Total Time 40 minsCategory FishCalories 266 per serving
- Cut cod into 4 pieces and pat dry. Place in a bowl, drizzle with olive oil and sprinkle with salt and pepper, thyme and zest and toss to coat well. Set aside.
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- If fennel needs a bit longer, add another splash of broth and cover pan for a few minutes, letting it steam and get tender. Once fennel is tender, add asparagus, give a stir and cook for 2 more minutes- until asparagus turns bright green. If mixture seems dry, add another splash of broth- you want this slightly wet ( ¼- ½ inch liquid in the bottom of the pan).
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- Add olive oil to large cast iron or oven proof skillet, and heat over medium-high heat until oil is hot but not smoking.
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4/5 (10)Total Time 2 hrs 5 minsServings 6Calories 267 per serving
- Melt 1 tablespoon butter. Pour into a 13 x 9–inch glass or ceramic baking dish; tilt to coat bottom of dish. Top with fennel.
- Rub salt into chicken; arrange chicken over fennel. Hand-crush tomatoes; tuck between thighs. Scatter garlic and lemon over chicken; sprinkle with thyme.
- Cut 1 tablespoon butter into pieces; scatter over dish. Cover; bake at 325° for 1 hour or until a thermometer registers 180°.
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- Prepare the fennel. Using a sharp knife, trim the base of the bulb and remove the fronds (stems), these will be used for later. Cut the bulb of fennel in half, enabling to lay flat on the cutting board to slice.Thinly slice or shave the bulb into 1/4 slices.
- In an oven proof skillet, lay the fennel slices in the bottom of the skillet. Add the cherry tomatoes (you can leave them whole or slice them), and drizzle everything with 1/2 tbsp of olive oil and season with salt and pepper.
- Transfer skillet to the oven and roast for 20 minutes. While the fennel and tomatoes are cooking, season with cod fillets with a pinch of salt and pepper.
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