Fennel Braised In Olive Oil 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.

ORANGE-BRAISED FENNEL

Steps:

• With a large knife, cut each fennel bulb lengthwise into four slices. In a large skillet over medium heat, heat butter and oil until sizzling. Lay fennel slices in skillet; cook, turning once, until browned, about 5 minutes per side.
• Pour orange juice over fennel; season with salt and pepper. Bring mixture to a boil, then reduce to a simmer. Cook until fennel is tender, about 15 minutes. Add wine, and continue cooking until fennel is very tender and sauce has thickened, about 10 minutes more. Season with salt and pepper, as desired, and serve warm.

OLIVE-OIL-BRAISED FENNEL WITH LEMON

Steps:

• Position a rack in the center of the oven and heat the oven to 375°F.
• Arrange the fennel wedges in an overlapping single layer in a 10×15-inch baking dish. Nestle the lemon pieces peel side up among the fennel. Drizzle with the olive oil and 1 Tbs. water, and sprinkle with 1/2 tsp. salt. Cover the baking dish tightly with aluminum foil.
• Braise the fennel in the oven until completely tender when pierced with a fork, 1 to 1-1/4 hours. Uncover the dish and continue to braise until the fennel is browned at the edges and there is no liquid left in the pan, about 20 minutes more. Serve warm or at room temperature, garnished with the fronds (if using).

FENNEL BRAISED WITH OLIVE OIL AND LEMON

Steps:

• Trim the tops and bottoms from the fennel bulbs, reserving a handful of the fronds. Quarter the bulbs. Set each quarter on its side and slice off most of the core. Cut the quarters into wedges about 1-inch thick (don't worry if some pieces fall off the wedge-use those too).
• In a large skillet with a tight-fitting lid, heat the olive oil over medium-high heat until almost smoking. Add the fennel and cook, without stirring, until golden brown on the bottom, about 5 minutes. Stir and let some more pieces brown for a minute or two.
• Stir in 1/2 cup water, scraping the bottom of the pan. Season with salt and pepper. Lower the heat to medium and cover the pan. Simmer, shaking the pan and adding more liquid occasionally if the pan is dry, until the fennel is very tender, 12 to 15 minutes.
• Meanwhile, chop the reserved fennel fronds and mix them with the lemon zest.
• When the fennel is tender, stir in the lemon juice and cook for 1 minute. Stir in the olives, remove from the heat and let stand for about 1 minute to warm the olives. Transfer the fennel to a platter. Sprinkle the fennel frond mixture over the top, drizzle with additional olive oil and serve.

FENNEL BRAISED IN OLIVE OIL

Steps:

• Cut off the fennel's stalks flush with the bulb and trim the bottom of the knob as thinly as possible. Reserve stalks for grill smoke, if desired. Finely chop about a TBS of the frilly green fronds; set aside. Arrange the fennel in a saute pan, drizzle with olive oil, sprinkle with chopped garlic, and season with salt and pepper. Add waterto barely cover. Place over medium heat and simmer, uncovered, turning the bulbs from time to time. Cook 25 to 35 minutes (depedning on age of fennel and size of pieces), or until the liquid has almost evaporated and the fennel is tender and pale gold. If necessary, add more water as the fennel cooks. Toss the cooked fennel with Parmigiano-Reggiano, and garnish with the chopped fronds. Serve warm or at room termperature.

BRAISED FENNEL WITH OLIVES

Steps:

• With a vegetable peeler, remove any fibrous strings from the fennel. Slice the vegetables lengthwise into 1/4-inch slices. Cut the slices crosswise into 1-inch pieces. In a 10-inch skillet, over moderate heat, combine the olive oil and onion. Cover and cook, stirring occasionally, until the onion is translucent; about 5 minutes. Add 3/4 of the diced fennel, the water, fennel seed, and salt. Bring to a boil, reduce the heat, cover and simmer until the vegetables are tender and most of the liquid has evaporated, about 20 minutes. Stir in the reserved fennel, olives, and lemon zest. Season with salt and pepper to taste and serve at once.

BRAISED FENNEL

Steps:

• Cut the green stalks from the top of the white fennel bulbs and cut the brown, round stump from the base. Cut fronds from stalks. Chop the fronds and set aside 2 tablespoons for serving. Cut bulbs in half 4 times, making 8 wedges out of each.
• Melt butter in a pan over medium heat. Add fennel wedges, flat-side down, and brown for 3 minutes. Flip and cook for about 2 minutes more. Add garlic and thyme and cook for 30 seconds. Add wine and deglaze the pot, scraping up any browned bits with a wooden spoon. Let wine reduce by half. Pour in chicken broth and orange juice.
• Reduce heat to medium. Cover and simmer until fennel is very tender, 25 to 30 minutes.
• Plate fennel. Sprinkle with salt and garnish with orange zest and fennel fronds.