Delectable Fennel Bulb Rosemary Chicken Recipes
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
SAUTEED CHICKEN BREASTS WITH FENNEL AND ROSEMARY
The flavors of fennel, garlic, and rosemary married with chicken. The original recipe appeared in Food and Wine and later reprinted on another site. This is my own rendition designed to be both WW point friendly and core. This works really well with steamed carrots, polenta or mashed potatoes.
Provided by justcallmetoni
Categories Chicken Breast
Time 30m
Yield 4 serving(s)
Number Of Ingredients 9
Steps:
- In a large nonstick frying pan, heat 2 1/2 teaspoon of the oil over moderately high heat. Add the fennel and half of the rosemary.
- Cook, stirring frequently, until the fennel is golden brown and almost done, about 10 minutes. Add broth and bring to a boil. Cover, reduce the heat and simmer until the fennel is tender, about 3 minutes. Remove the fennel and the cooking liquid from the pan.
- Heat the remaining 1 1/2 teaspoons oil over moderate heat. Pound chicken breasts so they are of an even thickness. Season the chicken with the 1/4 teaspoon salt and 1/8 teaspoon of the pepper. Add the chicken to the pan with the remaining 1 teaspoon of rosemary and cook until brown, about 4 minutes. Turn and cook until almost done, about 3 minutes longer.
- Add the garlic; cook, stirring, for 30 seconds. Add the fennel and its cooking liquid and the remaining 1/8 teaspoon pepper. Bring to a simmer. Move the fennel so that it sits on top of the chicken. Cover the pan and simmer on very low heat for 3 minutes. Stir in the parsley and serve.
Nutrition Facts : Calories 200.8, Fat 7.9, SaturatedFat 1.3, Cholesterol 75.5, Sodium 472.2, Carbohydrate 5.8, Fiber 2.4, Sugar 0.1, Protein 26.2
DELECTABLE FENNEL BULB ROSEMARY CHICKEN
I can't recall where I picked this one up, but this recipe is a regular in my arsenal of impressive dishes. It's so easy to make, and unreasonably delicious. My stomach is growling just thinking about it. I usually serve my chicken over a bed of rice cooked in chicken broth and seasoned with rosemary.
Provided by childerz
Categories Chicken
Time 45m
Yield 4 serving(s)
Number Of Ingredients 9
Steps:
- Chop your fennel bulb into 1/2 inch slices and add to 1 tbsp of olive oil in a pan on medium-high heat. Dash in 1 tsp of the rosemary, and about a 1/4 tsp of salt, and cook while stirring frequently, until the fennel is a nice golden brown-- about 12 minutes.
- Add the chicken broth, bring to a boil, then cover the pan and reduce the heat. Simmer until the fennel is tender, which should take about 3 minutes, then remove from the pan.
- Wipe out the pan and heat the remaining tbsp of olive oil on medium heat. Season the chicken breasts with about a 1/4 tsp salt and 1/8 tsp or so of the pepper, and add to the pan with the rest of the rosemary (1 tsp). Cook, turning them over now and then, until they're almost done and both sides are lightly browned.
- Add the garlic and stir, letting it cook for about 30 seconds. Add in the fennel and reserved liquid you saved in step #2 and a couple grinds of black pepper. Bring to a simmer, cover, and remove from heat. Let it sit for about 5 minutes, allowing everything to cook through and the flavors to blend nicely.
- While that's going, chop up your parsley. The final step is to stir it in, and serve.
Nutrition Facts : Calories 224.1, Fat 10.2, SaturatedFat 1.7, Cholesterol 75.5, Sodium 556.1, Carbohydrate 5.9, Fiber 2.4, Sugar 0.1, Protein 26.7
More about "delectable fennel bulb rosemary chicken recipes"
CHICKEN AND FENNEL IN ROSEMARY-WINE BROTH | RECIPES | WW USA
From weightwatchers.com
Cuisine ItalianCategory DinnerServings 4Total Time 40 mins
- Trim stalk from fennel. Quarter bulb(s) lengthwise and then slice crosswise into small pieces; reserve fronds for garnish (you will have about 3 cups fennel).
- Heat 1 tsp oil in a large nonstick skillet over medium-high heat. Add chicken; cook, turning occasionally with tongs, until lightly browned, about 6 minutes. Transfer chicken to a plate (chicken will not be fully cooked at this point).
- In same skillet over medium-high heat, heat remaining 2 tsp oil. Add fennel and onion; sauté until lightly browned and almost tender, about 7 minutes.
ONE-SKILLET LEMONY CHICKEN WITH FENNEL AND TOMATOES RECIPE ...
From bonappetit.com
4.5/5 (70)Estimated Reading Time 2 minsServings 4
- Place a rack in top third of oven; preheat to 425º. Pat 6 chicken thighs dry with paper towels; season all over with salt.
- Place a large ovenproof skillet on stovetop and pour in 2 Tbsp. oil. Transfer chicken thighs to skillet, skin side down, and heat over medium. (That's right: Those chicken thighs are going into a cold pan, and then you turn the heat on. Trust!) Cook, rotating skillet to encourage even browning, until opaque around the edges and skin is deeply golden brown, 8–11 minutes. Transfer skin side up to a plate.
- Meanwhile, do some prep: First, remove fennel fronds from 1 fennel bulb and reserve for making the sauce. Cut fennel head in half lengthwise. Place halves cut side down on cutting board, then cut each half into ½" wedges.
SAUTéED CHICKEN BREASTS WITH FENNEL AND ROSEMARY RECIPE ...
From foodandwine.com
3/5 (622)Total Time 35 minsServings 4
- In a large nonstick frying pan, heat 1 tablespoon of the oil over moderately high heat. Add the fennel, 1 teaspoon of the rosemary, and 1/4 teaspoon of the salt. Cook, stirring frequently, until the fennel is golden brown and almost done, about 12 minutes. Add the broth and bring to a boil. Cover, reduce the heat and simmer until the fennel is tender, about 3 minutes. Remove the fennel and the cooking liquid from the pan.
- Wipe out the pan and heat the remaining 1 tablespoon oil over moderate heat. Season the chicken with the remaining 1/4 teaspoon salt and 1/8 teaspoon of the pepper. Add the chicken to the pan with the remaining 1 teaspoon of rosemary and cook until brown, about 5 minutes. Turn and cook until almost done, about 3 minutes longer. Add the garlic; cook, stirring, for 30 seconds. Add the fennel and its cooking liquid and the remaining 1/8 teaspoon pepper. Bring to a simmer. Cover the pan and remove from the heat. Let steam 5 minutes. Stir in the parsley.
SAUTéED CHICKEN BREASTS WITH FENNEL & ROSEMARY RECIPE ...
From myrecipes.com
5/5 (5)Servings 4
- In a large nonstick frying pan, heat 1 tablespoon of the oil over moderately high heat. Add the fennel, 1 teaspoon of the rosemary, and 1/4 teaspoon of the salt. Cook, stirring frequently, until the fennel is golden brown and almost done, about 12 minutes. Add the broth and bring to a boil. Cover, reduce the heat and simmer until the fennel is tender, about 3 minutes. Remove the fennel and the cooking liquid from the pan.
- Wipe out the pan and heat the remaining 1 tablespoon oil over moderate heat. Season the chicken with the remaining 1/4 teaspoon salt and 1/8 teaspoon of the pepper. Add the chicken to the pan with the remaining 1 teaspoon of rosemary and cook until brown, about 5 minutes. Turn and cook until almost done, about 3 minutes longer. Add the garlic; cook, stirring, for 30 seconds. Add the fennel and its cooking liquid and the remaining 1/8 teaspoon pepper. Bring to a simmer. Cover the pan and remove from the heat. Let steam 5 minutes. Stir in the parsley.
- Menu Suggestions: Soft polenta is an appropriate accompaniment to this Italian-style dish. Mashed potatoes are another good match.
- Wine Recommendation: The fennel and the rosemary will pair especially nicely with a full-bodied red wine that has a hint of sweetness, such as a Rioja from Spain.
SAUTéED CHICKEN BREASTS WITH FENNEL AND ROSEMARY MADE WITH ...
From waxingkara.com
Ratings 1Calories 364 per servingCategory Main Course
- Rinse and slice the fennel bulb into 1/2 inch thick slices (they can be a little thinner depending on the size of the bulb). Heat one tablespoon of the olive oil over medium-high heat in a saute pan.
- Add the fennel to the pan, along with half of the rosemary and a good pinch of salt and pepper. Flip often and allow to sear until golden.
- Add the stock to the pan and reduce the heat. Cover and allow to steam for a few minutes. Remove the fennel and the liquid from the heat and set aside in a bowl.
- Wipe the pan clean and add the remaining olive oil. Season the chicken breasts with salt, pepper, and the remaining rosemary. Increase the heat on the pan to medium-high, and add the pounded chicken breast.
LEMON ROSEMARY ROASTED VEGETABLES WITH FENNEL
From paleoishkrista.com
Cuisine American, Paleo, Whole30Total Time 1 hrCategory Side DishCalories 125 per serving
- Preheat oven to 425 degrees. Line a large baking sheet with parchment paper. While the oven is preheating, prep the vegetables.
- Scrub and dry all vegetables thoroughly. Remove green stalks from fennel bulbs. Cut fennel bulbs in half and cut out the core from each half. Cut each half into quarters. Cut turnip into 1/2 inch thick wedges. Peel sweet potato and cut into 1/2 inch thick wedges. Slice the white part of the leek into 1/2 inch thick rounds and slice the green part into 1/2 inch thick strips. Remove rosemary leaves from stem and finely chop. Juice and zest lemon (divide in half).
- Arrange fennel, turnip, sweet potato and leeks in an even-layer onto the baking sheet. Drizzle with ghee and EVOO and season with salt, pepper, paprika and the juice and zest from half of the lemon. Gently toss.
- Roast for 20 minutes in pre-heated oven. Remove from oven, gently toss and return to oven for another 20 to 25 minutes or until the vegetables are cooked through and fork-tender.
CHICKEN WITH ORZO, FENNEL & LEEKS - A HINT OF ROSEMARY
From ahintofrosemary.com
5/5 (2)Total Time 45 minsServings 4-6
- Sprinkle salt and then some pepper all over chicken. Heat 2 tablespoons of butter in a medium cast-iron skillet over medium-high. Nestle chicken, skin side down, in skillet in a single layer with no gaps (if you can’t quite fit them all, wait until chicken shrinks slightly, then puzzle in the remaining pieces).
- Cook until meat is opaque around the edges and skin is deep golden brown, 6–8 minutes. Turn chicken skin side up and transfer skillet to oven; bake, uncovered, until chicken is cooked through, 10–15 minutes. Transfer chicken to a plate; cover loosely with foil to keep warm.
- Set same skillet (with juices) over medium heat; combine chopped fennel bulb and leek in the skillet and sprinkle in some salt and pepper. Cook, tossing occasionally, until leek is looking golden around the edges, about 5 minutes. Add orzo and cook until pasta is darkened (it will take on a brown hue) to a nice nutty brown in spots and toasty smelling, about 3 minutes.
CRISPY CHICKEN WITH SPRING VEGGIES - HEAL ME DELICIOUS
From healmedelicious.com
5/5 (4)Category MainsServings 3Total Time 1 hr 15 mins
- To a small bowl, add crushed garlic, rosemary, thyme, lemon zest, olive oil and sea salt and whisk to combine.
- To a separate bowl, add chicken thighs and sliced fennel. Drizzle with remaining 3/4 of the marinade and massage into thighs and fennel.
CITRUS, FENNEL AND CHICKEN BAKE | MY LITTLE LARDER
From mylittlelarder.com
5/5 (2)Estimated Reading Time 5 minsServings 4Total Time 2 hrs 50 mins
- In a small bowl mix together the olive oil, mustard, sugar, lemon zest and juice, rosemary, fennel seeds, salt and pepper.
- Pour marinade over chicken, tuck in bay leaves, cover and leave to marinate in the fridge for at least 2 hours or overnight.
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