Citrus And Fennel Braised Recipes

OLIVE OIL BRAISED CHICKEN WITH CITRUS, FENNEL AND TURMERIC

Steps:

• First, pat dry chicken pieces with a paper towel and add to a large bowl. Then add mustard, garlic, turmeric, orange and lemon zest and juice and thyme leaves and salt and pepper. Massage marinade all over the chicken and place in refrigerator for at least 20 minutes.
• Pre-heat oven to 425 F
• Next, heat a large cast iron skillet over medium heat and add Olive Oils from Spain. Carefully add chicken to the hot cast iron and sear on each side so the outside is a deep yellow brown color, about 3 minutes on each side.
• Once seared, add the sliced fennel, orange and lemon slices and more thyme sprigs. Season with salt and pepper if necessary and add chicken stock. Bring to a boil and then reduce to a gentle simmer and then carefully place skillet in the oven and cook for about 25 minutes, or until chicken is fully cooked inside. As chicken cooks, use a ladle to spoon braising liquid over the chicken.
• Once chicken is done, the sauce should have thickened and fennel and citrus tender. Allow to rest for 5 minute before cutting into chicken. Serve with Greek yogurt on the side, if desired.

CITRUS AND FENNEL BRAISED

Steps:

• Two days before serving, in a large, nonreactive container, combine the fennel seed, bay leaves, orange, garlic, savory, cinnamon and 2 tablespoons olive oil. Add the meat and rub to coat. Cover and refrigerate overnight.
• Wipe the marinade ingredients from the meat and reserve along with any liquid. In a braising pan fitted with a lid, heat the remaining olive oil over medium heat. Sear the meat well on all sides. Transfer to a plate. Add the onions and sauté until they begin to caramelize, 10 to 15 minutes. Stir in the reserved marinade ingredients and simmer for another 2 to 3 minutes. Add the tomatoes and their juice and cook over high heat until reduced by half, about 20 minutes.
• Preheat oven to 300 degrees. Add the wines to the pan and bring to a boil. Simmer for 5 minutes. Return the meat to the pan, cover snugly with foil, then cover the pan with a tight-fitting lid. Braise, undisturbed, for 3 hours, or until a fork slides through the meat with little or no resistance. If necessary, continue to cook until tender, checking every 10 minutes.
• Transfer the meat to a platter. Pass the braising liquids and solids through a food mill and return them to the pan. Season to taste with salt and pepper. Add the meat to the pan and let cool. Cover and refrigerate overnight.
• Preheat oven to 300 degrees. Reheat the pan, 30 to 45 minutes, until heated through. To serve, thinly slice using a very sharp knife. Spoon some of the braising liquid over the top. If desired, serve with creamy polenta or mashed potatoes.