Fennel With Provencal Tomato Recipes

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FENNEL PROVENCAL



Fennel Provencal image

This is a recipe I came up with while visiting my parents in the South of France. It is a great accompanying dish for any type of meat, or you can even add cooked fish to it for a Provencal Fish Stew.

Provided by becy959

Categories     Stew

Time 45m

Yield 2-4 serving(s)

Number Of Ingredients 10

1 fennel bulb, outer leaves removed, roughly chopped
1 medium onion, skin removed, cut in half then sliced
4 large ripe tomatoes, deseeded and roughly chopped
3 garlic cloves, crushed
1 tablespoon olive oil
1/3 lemon, juice of
1/2 cup dry white wine
2 tablespoons fresh sage (dried can be used instead of fresh)
2 tablespoons fresh basil (dried can be used instead of fresh)
1 sprig fresh thyme (dried can be used instead of fresh)

Steps:

  • Fry the onions and garlic gently in the olive oil in a large saucepan.
  • Add the chopped fennel and cook for approximately five minutes.
  • Add the white wine, simmer for ten minutes.
  • Add the chopped tomatoes and the herbs.
  • Cover the pot and simmer for fifteen minutes.
  • Remove lid and simmer further uncovered to thicken sauce if preferred.
  • Just prior to serving add the lemon juice and salt and pepper to taste.
  • May be served cold.

Nutrition Facts : Calories 249, Fat 8.1, SaturatedFat 1.3, Sodium 84.9, Carbohydrate 33.4, Fiber 9.8, Sugar 12.8, Protein 5.8

PROVENCAL CHICKEN AND FENNEL



Provencal Chicken and Fennel image

Make and share this Provencal Chicken and Fennel recipe from Food.com.

Provided by mermaidmagic

Categories     One Dish Meal

Time 55m

Yield 6 serving(s)

Number Of Ingredients 9

3 lbs fennel bulbs, trimmed (approx 6 small)
2 tomatoes, diced or 1 (14 1/2 ounce) can diced tomatoes, drained
1/4 cup dry white wine
1 tablespoon grated orange zest
3 cloves garlic, minced
2 teaspoons balsamic vinegar
1/8 teaspoon red pepper flakes
6 bone-in skinless chicken breast halves (fat trimmed)
2 tablespoons fresh flat-leaf parsley, chopped

Steps:

  • Cut each fennel bulb in half lengthwise through the base.
  • Cut each half into 4 wedges.
  • In a large nonstick frying pan, combine the tomatoes, wine, orange zest, garlic, vinegar, and pepper flakes.
  • Cook over medium heat, stirring occasionally, until the mixture comes to a boil.
  • Reduce heat to medium low.
  • Arrange the chicken and fennel over the tomato mixture, spooning a bit of the sauce over them.
  • Cover and cook until the chicken is opaque throughout and the fennel is tender, about 25 minutes.
  • Using a slotted spoon, transfer the chicken and vegetables to a warmed platter.
  • Increase the heat to high and cook, stirring occasionally, until the sauce has thickened slightly, about 5 minutes.
  • Spoon the sauce over the chicken and vegetables and sprinkle with the parsley.
  • Serve and enjoy.

Nutrition Facts : Calories 225.3, Fat 3.6, SaturatedFat 0.7, Cholesterol 75.5, Sodium 258.4, Carbohydrate 19.5, Fiber 7.7, Sugar 1.5, Protein 28.4

ROASTED FENNEL WITH TOMATOES



Roasted Fennel With Tomatoes image

Provided by Food Network Kitchen

Categories     side-dish

Time 30m

Yield 4 servings

Number Of Ingredients 0

Steps:

  • Core and thinly slice 2 fennel bulbs; chop some of the fronds. Peel the cloves from 1 garlic bulb and toss with the fennel and fronds, 1 quartered lemon, 3 tablespoons olive oil and 1 teaspoon each salt and sugar on a baking sheet. Roast in a 500 degrees F oven until golden, about 20 minutes. Toss in 1 pint grape tomatoes; roast until the tomatoes burst, 7 more minutes.

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