Provencal Chicken And Fennel Recipes

facebook share image   twitter share image   pinterest share image   E-Mail share image

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

PROVENçAL CHICKEN AND FENNEL BRAISE



Provençal Chicken and Fennel Braise image

A delectable low-calorie French inspired recipe of chicken braised with bacon, fennel, garlic and tomatoes in a light wine broth. This fabulously tasty meal is only 255 calories per serving, making it an ideal meal for all those on the 5:2 diet, for a fast day meal, as well as Weight Watchers. (3 1/2 points per serving - NOT pro-points) Adapted from an old Weight Watchers cookbook.

Categories     Lunch, Main Dish, Snack

Time 1h10m

Yield 2

Number Of Ingredients 12

1 teaspoon olive oil
4 shallots, peeled
1 garlic clove, peeled and minced
1 fennel bulb, trimmed and cut into quarters (green fronds saved for garnish)
1 rasher lean back bacon, cut into strips
2 small chicken breasts, skinless
1 teaspoon plain flour
150mls (1/4 pint) chicken or vegetable stock
75mls dry white wine
fresh thyme leaves, plus extra to garnish
2 tomatoes, roughly chopped
salt and black pepper

Steps:

  • Heat the oil in a large deep frying pan, such as a wok, (that has a lid) and add the shallots, garlic and fennel quarters. Fry for 5 minutes until the vegetables are golden brown, then drain and spoon them into a dish - set to one side.
  • Add the chicken breasts and bacon to the pan and fry for 5 minutes, or until the bacon is crisp and the chicken is coloured, then turn the chicken over and cook for a further 2 to 3 minutes.
  • Sprinkle in the flour, stirring well before adding the stock and white wine; return the shallots, garlic and fennel to the pan, add the chopped tomatoes with the fresh thyme, then place the lid on the pan and simmer for 40 to 45 minutes.
  • Adjust the seasoning with salt and pepper, and serve immediately in warmed bowls with fresh thyme and fennel fronds scattered over the top.
  • Can be serve with mashed potatoes, steamed greens or crusty bread on a non-diet (non fast) day.

CHICKEN AND FENNEL



Chicken and Fennel image

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

Provided by Scott Hannigan

Categories     Stew

Time 1h35m

Yield 3-4 serving(s)

Number Of Ingredients 8

6 boneless skinless chicken thighs
2 large fennel bulbs
1/4 cup olive oil
1 cup water
2 teaspoons turmeric
1 teaspoon white pepper
1 teaspoon black pepper
1 teaspoon salt

Steps:

  • Mix the turmeric, pepper and salt into the olive oil. Brush about half of this mixture over the chicken fillets.
  • Saute chicken gently for about 30 minutes Do not cover - turn the fillets occasionally.
  • Trim and clean the fennel bulbs. Cut into 4 pieces each.
  • Arrange fennel pieces in the pan with the chicken. Add about one third of the water. Brush with the remaining oil mixture.
  • Cover the pan and stew slowly for about an hour or until the fennel is soft. During this time add more water only if necessary. The covered pan should generate enough of its own moisture.

Nutrition Facts : Calories 386, Fat 23.9, SaturatedFat 3.9, Cholesterol 114.5, Sodium 986.5, Carbohydrate 14.5, Fiber 6, Sugar 0.1, Protein 29.5

PROVENçAL CHICKEN



Provençal Chicken image

This recipe was inspired by the flavors and aromas of Provence. The combination of herbes de Provence, picholine olives, and rosé wine transports me there each time I make this dish! The honey and prunes add just the right amount of sweetness. The chicken is cooked on the bone for more flavor. This dish can also feature duck beautifully. Of course, it tastes even better when served with a glass of the same dry rosé.

Yield serves 6 as a main course

Number Of Ingredients 16

1 cup toasted bread crumbs or panko (Japanese bread crumbs), finely ground
2 teaspoons herbes de Provence
1 teaspoon kosher salt, plus more for seasoning
1/2 teaspoon freshly ground black pepper, plus more for seasoning
3 bone-in chicken breasts, halved crosswise
3 bone-in chicken thighs, halved crosswise
1/4 cup olive oil
6 shallots, peeled and halved
8 unpeeled cloves garlic
12 pitted prunes
3 tablespoons picholine or other green olives with pits
1 tablespoon capers, drained and rinsed
1 tablespoon fennel seeds
1 cup dry rosé or white wine
1 tablespoon honey
1 orange, cut into 6 wedges, juice reserved

Steps:

  • Prepare a medium heat fire (325°F) in a wood-fired oven or cooker. If using a wood-fired oven, keep a small fire (one small log) going in the far left rear of the oven to maintain the heat throughout the cooking process.
  • Combine the bread crumbs, herbes de Provence, the 1 teaspoon salt, and the 1/2 teaspoon pepper in a bowl. Pat the chicken dry, then toss in the bread-crumb mixture, and set aside on a baking sheet.
  • Heat the olive oil in a large cast-iron skillet or shallow clay baking dish over medium heat and brown the chicken on all sides. Transfer the chicken to a shallow clay baking dish or ceramic-coated cast-iron cookware. Add the shallots, garlic, prunes, olives, capers, and fennel seeds. Combine the wine and honey plus any reserved orange juice and pour the liquid over the chicken. Add more salt and pepper. Cover tightly with a heavy ovenproof lid or aluminum foil and bake in the oven for 45 minutes, or until the chicken is tender and the mixture is bubbly. Uncover and place the orange wedges, skin side up, around the chicken, then cook for another 15 minutes to caramelize the chicken. Remove from the oven and let rest for 10 minutes before serving.

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

CHICKEN PROVENCAL



Chicken Provencal image

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

Provided by PalatablePastime

Categories     Chicken Breast

Time 1h10m

Yield 4-6 serving(s)

Number Of Ingredients 13

1 tablespoon salt
1 teaspoon black pepper
1/2 teaspoon dried thyme
3 -4 lbs bone-in chicken breasts or 3 -4 lbs bone-in chicken thighs
1 tablespoon olive oil
1 onion, thinly sliced
1 fennel bulb, thinly sliced
4 garlic cloves, crushed
1 cup dry white wine
2 sprigs fresh rosemary
1/2 cup chicken broth
15 ounces crushed tomatoes or 15 ounces diced tomatoes
1 cup black olives or 1 cup green olives

Steps:

  • Preheat oven to 400°F.
  • Season chicken pieces with salt, pepper, and thyme.
  • Brown chicken pieces in olive oil.
  • Saute onion and fennel in remaining oil until tender.
  • Add garlic to onion, cooking just until fragrant before adding the wine to the pan.
  • Simmer for about 5 minutes.
  • Stir tomatoes, chicken broth and rosemary into the sauce then pour over the chicken in an ovenproof baking dish.
  • Roast the chicken, covered, for 25-35 minutes or until chicken is no longer pink by the bone, adding olives during the last 5 minutes of cooking.
  • Check seasoning again before serving.

Nutrition Facts : Calories 776.8, Fat 39.1, SaturatedFat 10.1, Cholesterol 217.9, Sodium 2474.5, Carbohydrate 19.8, Fiber 5.7, Sugar 1.9, Protein 75

More about "provencal chicken and fennel recipes"

CHICKEN PROVENCAL RECIPE FROM RACHAEL RAY | RECIPE
chicken-provencal-recipe-from-rachael-ray image
Preparation. Preheat oven to 400˚F. Whisk up marinade: garlic, herbs, fennel seed, pepper, salt, zest, white wine, olive oil, add chicken and refrigerate 1 hour to 1 day. To prepare, heat a large heavy pot over medium heat with butter, …
From rachaelrayshow.com


BEST PROVENçAL BRAISED CHICKEN RECIPE - HOW TO MAKE …
best-provenal-braised-chicken-recipe-how-to-make image
01. In a medium bowl, toss the chicken with ½ teaspoon each salt and black pepper; set aside. In a large Dutch oven over medium-high, heat the oil until shimmering. Add the onion, fennel and ½ teaspoon salt, then cook, stirring …
From 177milkstreet.com


FRENCH ORANGE & FENNEL BRAISED PROVENCAL CHICKEN RECIPE
2022-07-19 Instructions. In a medium bowl, toss the chicken with 1 tsp salt and 1/2 tsp black pepper; set aside. In a large Dutch oven over medium-high, heat the oil until shimmering. Add the onion, fennel and 1/2 tsp salt, then cook, stirring occasionally, until the vegetables begin to brown, about 10 minutes.
From dobbernationloves.com
5/5 (1)
Total Time 1 hr
Category Main Course
Calories 500 per serving


PROVENCAL CHICKEN AND FENNEL - CHAMPSDIET.COM
Provencal Chicken and Fennel - champsdiet.com ... Categories ...
From champsdiet.com


CHICKEN PROVENCAL - G'DAY SOUFFLé
2014-01-29 Add the chicken pieces back to the pan. If necessary, add more chicken stock to ensure the chicken pieces are completely covered with liquid. Cover the Dutch oven or skillet and bake for 1 hour 15 minutes, or until the meat falls off the bone. Remove the chicken pieces from the pan, cover with foil and let rest while preparing the sauce.
From gdaysouffle.com


PROVENçAL CHICKEN AND FENNEL RECIPE | EAT YOUR BOOKS
Provençal chicken and fennel from How to Cook Everything Fast: A Better Way to Cook Great Food by Mark Bittman. Shopping List; Ingredients; Notes (0) Reviews (0) capers; chicken thighs ; fennel; Niçoise olives; thyme; white wine; anchovies; canned diced tomatoes; Where’s the full recipe - why can I only see the ingredients? Always check the publication for a full list of …
From eatyourbooks.com


PROVENçAL CHICKEN AND FENNEL RECIPE | EAT YOUR BOOKS
It’s one of over 1 million recipes indexed on Eat Your Books. If this recipe is available online - click on the link “View complete recipe” below. But remember to come back and add this recipe to your Bookshelf. If there’s no link, it does mean you have to own the book or magazine to see the complete recipe.
From eatyourbooks.com


CLASSIC CHICKEN PROVENCAL - SIMPLY RECIPES
2022-03-09 Preheat the oven: Preheat the oven to 400°F. Season and sauté the chicken: Season the chicken thighs well on all side with salt and pepper. In a large (at least 12-inch) oven-safe skillet or Dutch oven over medium-low heat, add olive oil. Add chicken thighs into the skillet, skin side down.
From simplyrecipes.com


BEST CHICKEN PROVENCAL RECIPES | FOOD NETWORK CANADA
2008-04-28 In an 8 cup (2 L) casserole dish, combine oil, onion, garlic, thyme, fennel seeds, if using, salt and pepper. Cover with lid and microwave on High …
From foodnetwork.ca


Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »

    #lactose     #60-minutes-or-less     #time-to-make     #course     #main-ingredient     #cuisine     #preparation     #healthy     #main-dish     #poultry     #vegetables     #easy     #european     #low-fat     #chicken     #stove-top     #dietary     #one-dish-meal     #low-sodium     #low-cholesterol     #low-saturated-fat     #low-calorie     #low-carb     #egg-free     #healthy-2     #free-of-something     #low-in-something     #meat     #chicken-breasts     #tomatoes     #equipment

Related Search