Braised Chicken With Fennel And White Beans Recipes

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GLUTEN-FREE BRAISED CHICKEN WITH FENNEL AND WHITE BEANS



Gluten-Free Braised Chicken with Fennel and White Beans image

Moist and flavorful braised chicken combines with fennel, tomatoes, cannellini beans and rosemary for a fabulous skillet cassoulet.

Provided by By Betty Crocker Kitchens

Categories     Entree

Time 1h

Yield 4

Number Of Ingredients 13

3 tablespoons olive or vegetable oil
1 cut-up whole chicken (2 1/2 to 3 lb), skin removed
1/4 teaspoon coarse (kosher or sea) salt
1/8 teaspoon pepper
1 small onion, cut into thin wedges
2 large cloves garlic, finely chopped
1 fennel bulb, quartered, cored, thinly sliced
1 medium yellow bell pepper, cut into bite-size strips
1 can (28 oz) Muir Glen™ organic whole peeled tomatoes, undrained
1/2 cup dry white wine or Progresso™ chicken broth (from 32-oz carton)
1 tablespoon chopped fresh rosemary leaves
1 can (15 or 19 oz) Progresso™ cannellini beans, drained, rinsed
Chopped fresh Italian (flat-leaf) parsley, if desired

Steps:

  • In deep 12-inch skillet, heat oil over medium-high heat. Sprinkle chicken with salt and pepper. Add chicken pieces to skillet; cook 5 to 6 minutes, turning occasionally, until chicken is light golden brown. Remove chicken from skillet.
  • Add onion, garlic, fennel and bell pepper to skillet. Cook 2 to 3 minutes, stirring constantly, until vegetables are crisp-tender. Add chicken, tomatoes, wine and rosemary; break up tomatoes. Heat to boiling. Reduce heat; cover and simmer 20 to 25 minutes, turning chicken once, until chicken is tender.
  • Stir in beans. Cook uncovered about 5 minutes longer or until sauce is slightly thickened and juice of chicken is clear when thickest piece is cut to bone (170°F for breasts; 180°F for thighs and drumsticks). Serve in shallow bowls; sprinkle with parsley.

Nutrition Facts : Calories 510, Carbohydrate 39 g, Cholesterol 100 mg, Fat 1/2, Fiber 10 g, Protein 44 g, SaturatedFat 4 g, ServingSize 1 Serving, Sodium 810 mg, Sugar 9 g, TransFat 0 g

BRAISED FENNEL WITH WHITE BEAN PURéE



Braised Fennel With White Bean Purée image

Creamy but not overtly rich, this simple preparation of earthy vegetables is infused with the flavor of salty, homemade Parmesan broth - but it's adaptable, and could also be made using vegetable or chicken stock. If fennel isn't your thing, try this with celery stalks or parsnips. If you are preparing the puréed beans ahead of time, keep them moist when you reheat them by adding a small splash of Parmesan broth or stock to the saucepan and stirring until warm. This deeply comforting dish can be prepared days in advance and assembled and served within minutes.

Provided by Julia Sherman

Categories     dinner, beans, vegetables, main course

Time 50m

Yield 4 to 6 servings

Number Of Ingredients 14

2 (15-ounce) cans white beans, rinsed
2 1/2 cups Parmesan broth, or chicken or vegetable stock
2 garlic cloves, thinly sliced
1/4 teaspoon kosher salt
1/4 teaspoon cracked white pepper, plus more to finish
2 medium or large fennel bulbs, stalks trimmed, tender fronds reserved
3 tablespoons extra-virgin olive oil
1 tablespoon unsalted butter
4 large shallots, peeled, tops and root ends trimmed, then halved lengthwise
1/2 teaspoon kosher salt
Generous pinch of dried ground sage
1/8 teaspoon red-pepper flakes
1 cup Parmesan broth
1/2 lemon, juiced (about 1 1/2 tablespoons)

Steps:

  • Prepare the bean purée: Add the beans, 2 1/2 cups Parmesan broth, garlic, salt and white pepper to a small saucepan and bring to a boil. Reduce to an active simmer and cook 20 minutes, until there is only about 1/4 inch of broth covering the beans. Let cool slightly, then transfer to a blender and purée until smooth, creamy and spoonable. Set aside and cover to keep warm.
  • Prepare the braised fennel: Slice the fennel in half lengthwise, and cut each half lengthwise into 3 equal wedges. Add 2 tablespoons olive oil and the butter to a large skillet over medium-high heat. When the butter is melted, add the fennel wedges in a single layer, cut-side down. Sear until golden brown, about 5 minutes. Flip and cook on the opposite cut side for 3 to 5 minutes. (If your fennel doesn't all fit in the pan, cook the remaining pieces with the shallots in the next step. Do not crowd the pan.) Transfer the cooked fennel to a plate.
  • Add the remaining 1 tablespoon olive oil and cook the shallots on their flat side for 2 minutes. Flip and cook for another 2 to 3 minutes until they have a nice sear. Lower the heat if it starts to smoke.
  • Return the fennel to the pan, season with kosher salt, sage and red-pepper flakes. Add 1 cup Parmesan broth, cover and reduce the heat to medium. Cook for 10 minutes, stirring once or twice and being sure to scrape the bottom of the pan, until the vegetables are just tender but cooked through. Remove from heat and stir in lemon juice.
  • Divide the bean purée among shallow bowls, spreading it in an even layer, and season with another crack of white pepper. Top with braised vegetables and spoon the sauce over top. Garnish with tender fennel fronds and serve.

BRAISED FENNEL AND WHITE BEANS



Braised Fennel and White Beans image

Make and share this Braised Fennel and White Beans recipe from Food.com.

Provided by yogiclarebear

Categories     Beans

Time 25m

Yield 4 serving(s)

Number Of Ingredients 10

2 tablespoons extra virgin olive oil
1 medium fennel bulb, trimmed, halved lengthwise, and cut crosswise into 1/4 inch thick slices (about 3 cups)
1 medium red onion, halved lengthwise, and cut crosswise into 1/4 inch thick slices (about 2 cups)
1 (15 1/2 ounce) can white beans, drained and rinsed
1 cup chicken stock
1 teaspoon salt
1/4 teaspoon pepper
2 teaspoons coarsely chopped fresh oregano
2 tablespoons red wine vinegar
1 tablespoon unsalted butter, softened

Steps:

  • Heat oil in a large heavy sauté pan over medium high heat. Add fennel and onion; cook, stirring occasionally, until tender and edges are brown, about 10 minutes.
  • Add beans, stock, oregano, 1 tsp salt and 1/4 tsp pepper. Cook, stirring occasionally, until liquid has reduced by about half, 3 to 4 minutes. Stir in vinegar and butter; remove from heat.
  • Garnish with additional oregano leaves to serve.

Nutrition Facts : Calories 268, Fat 10.9, SaturatedFat 3.1, Cholesterol 9.4, Sodium 704.6, Carbohydrate 33.9, Fiber 7.9, Sugar 2.2, Protein 10.6

TUSCAN CHICKEN WITH WHITE BEANS AND WILTED GREENS



Tuscan Chicken with White Beans and Wilted Greens image

Provided by Robin Miller : Food Network

Categories     main-dish

Time 6h12m

Yield 4 servings

Number Of Ingredients 13

2 cups sliced red onions
1 cup sliced fennel bulb
2 cloves garlic, minced
1 (15-ounce) can white (cannellini) beans, rinsed and drained
1 cup reduced-sodium chicken broth
4 (5-ounce) skinless chicken breast halves (with bone)
Salt and freshly ground black pepper
2 tablespoons chopped fresh rosemary leaves
1/2 cup sliced roasted red peppers (from water-packed jar)
4 cups chopped Swiss chard leaves
1 crusty loaf of bread
2 tablespoons olive oil
1 clove garlic

Steps:

  • Arrange onions, fennel and garlic in bottom of slow cooker. Place beans on top of vegetables. Pour over chicken broth.
  • Season chicken all over with salt and pepper and place on top of vegetables and beans in the slow cooker. Sprinkle rosemary over chicken. Place roasted red pepper slices on top of chicken. Arrange Swiss chard all around chicken.
  • Cover and cook on LOW for 6 to 8 hours or on HIGH for 3 to 4 hours.
  • Slice bread and grill or toast, then drizzle with olive oil. Rub hot bread with garlic clove and serve with meal.

BRAISED CHICKEN THIGHS WITH CARAMELIZED FENNEL



Braised Chicken Thighs With Caramelized Fennel image

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

2 large fennel bulbs
1 large clove garlic, roughly chopped
1/2 teaspoon grated lemon zest
1 teaspoon kosher salt
1/3 cup plus 2 tablespoons extra virgin olive oil
6 boneless chicken thighs (about 1 1/4 pounds)
1/2 teaspoon ground black pepper
1/2 teaspoon fennel seeds
1 onion, thinly sliced
1 tablespoon Pernod
1 tablespoon freshly squeezed lemon juice

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

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