Braised Chicken Legs With Grapes And Fennel Recipes

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PAN ROASTED CHICKEN THIGHS WITH GRAPES AND OLIVES



Pan Roasted Chicken Thighs with Grapes and Olives image

Our chopped challenge this week was grapes. We really wanted to cook with them, but needed to figure out how to balance out their sweetness. The combo of grapes with chicken thighs and lots of salty ingredients hits the perfect salty/sweet note. Chopped Basket Ingredient: Grapes

Provided by Food Network Kitchen

Categories     main-dish

Time 40m

Yield 4 servings

Number Of Ingredients 11

8 skin-on bone-in chicken thighs (2 1/2 to 3 pounds)
Kosher salt and freshly ground black pepper
2 tablespoons canola oil
3 cloves garlic, minced
2 cups seedless red and/or green grapes
1 cup pitted kalamata olives
2 tablespoons capers in brine, drained
2 sprigs fresh oregano
1 cup dry white wine
2 tablespoons unsalted butter
2 cups quick-cooking couscous, cooked according to package, warm

Steps:

  • Sprinkle the chicken liberally with salt and pepper. Heat the canola oil in a large, ovenproof high-sided skillet over medium-high heat until it shimmers. Sear the chicken, skin-side down, until golden brown, 3 to 4 minutes. Then flip and brown the other side, 3 to 4 minutes. You may need to do this in two batches to avoid crowding the skillet. Transfer the browned chicken and any juices to a baking sheet or large plate.
  • Lower the heat to medium and add the garlic, 1 cup of the grapes, the olives, capers, oregano, wine and 1/2 cup water. Stir to combine and cook until the liquid has reduced by half, 6 to 8 minutes. Stir in the butter. Add the chicken and any juices back to the skillet, skin-side-up. Sprinkle the remaining grapes around the chicken. Continue cooking over medium heat until the internal temperature reaches 160 degrees F, 6 to 8 minutes.
  • Set the oven to broil with a rack set about 4 inches from the broiler.
  • Place the skillet underneath the broiler to crisp the chicken skin, about 2 minutes. Watch carefully to avoid burning.
  • To serve, divide the warm couscous among 4 plates and top each plate with 2 of the chicken thighs and a large spoonful of the sauce.

BRAISED CHICKEN LEGS WITH GRAPES AND FENNEL



Braised Chicken Legs With Grapes and Fennel image

Think of the grapes in this braised chicken recipe like a rustic way to braise chicken in wine. Here you get all the flavor-while saving your wine for drinking.

Provided by Christian Reynoso

Categories     Chicken     Fennel     Grape     Honey     Vinegar     Fall

Yield 4 Servings

Number Of Ingredients 9

4 chicken legs (thigh and drumstick; about 3½ lb.), patted dry
4½ tsp. kosher salt, divided
2 Tbsp. extra-virgin olive oil, divided
2 medium fennel bulbs (about 1 lb.), plus ¼ cup coarsely chopped fronds
1 lb. Red Flame or green table grapes, stems removed (about 2 cups)
1 cup unsalted chicken broth
¼ cup honey
4 tsp. Calabrian chile paste or chopped Calabrian chiles
1 Tbsp. red wine vinegar

Steps:

  • Place a rack in middle of oven; preheat to 375°F. Season chicken legs all over with 3 tsp. salt.
  • Swirl 1 Tbsp. oil in a large Dutch oven or other heavy pot to coat and heat over medium-high. Place 2 chicken legs, skin side down, in pot, making sure skin is in direct contact with pan. Cook, undisturbed, until dark golden, about 5 minutes. Turn over and cook until golden on other side, about 2 minutes. Transfer to a large plate. Repeat with remaining 2 chicken legs; reserve pot.
  • Meanwhile, working one at a time, stand a bulb, root end down, on a cutting board and slice off a short end to create a flat surface. Turn cut side down and slice ½" thick, starting from the top end of bulb so the root end can hold the layers in place while you slice. Discard last ¼" (root end) of each bulb and pop out and discard tougher center from slices. Transfer fennel to a large bowl and add half of the grapes, ½ tsp. salt, and remaining 1 Tbsp. oil; toss to coat. Set aside.
  • Reduce heat to medium and combine broth, honey, chile paste, and remaining 1 tsp. salt in reserved pot. Stir to combine and dissolve salt. Place remaining grapes in pot and arrange chicken legs, skin side up and overlapping if needed, over grapes. Top with dressed fennel and grapes. (Don't worry if it looks crowded: Fennel will soften as it cooks.)
  • Transfer pot, uncovered, to oven and roast until fennel is slightly softened, with some crispy, caramelized edges, grapes on top are swollen and browned in spots, and chicken is cooked through, 30-40 minutes. Let cool 5 minutes.
  • Using a slotted spoon or tongs, transfer grapes and fennel to a bowl and chicken to a platter. Place pot over medium-high heat and bring braising liquid to a simmer. Cook until reduced by half (you should have about 1 cup liquid), 8-10 minutes. Remove from heat and stir in vinegar and fennel fronds.
  • Spoon sauce over chicken and serve with fennel and grapes alongside.

BRAISED CHICKEN THIGHS WITH CARAMELIZED FENNEL



Braised Chicken Thighs With Caramelized Fennel image

To play up the licorice flavor, I add a pinch of fennel seed and a drizzle of Pernod. The vegetables serve as a bed for seared chicken thighs, ideal for absorbing the herbal aromatics.

Provided by Melissa Clark

Categories     dinner, weekday, main course

Time 45m

Yield 4 servings

Number Of Ingredients 11

2 large fennel bulbs
1 large clove garlic, roughly chopped
1/2 teaspoon grated lemon zest
1 teaspoon kosher salt
1/3 cup plus 2 tablespoons extra virgin olive oil
6 boneless chicken thighs (about 1 1/4 pounds)
1/2 teaspoon ground black pepper
1/2 teaspoon fennel seeds
1 onion, thinly sliced
1 tablespoon Pernod
1 tablespoon freshly squeezed lemon juice

Steps:

  • Trim fennel bulbs, and set aside fronds. In a blender or food processor, pulse about 1/2 cup fronds, garlic, lemon zest and 1/4 teaspoon salt until finely chopped. Add 1/3 cup oil and purée.
  • Halve fennel bulbs lengthwise. Slice thinly with a mandoline or very sharp knife.
  • Season chicken with 1/2 teaspoon salt and 1/4 teaspoon pepper. Heat remaining 2 tablespoons oil in a large skillet over high heat. Brown chicken until skin is crisp, about 8 minutes. Transfer chicken to a plate, leaving drippings in pan.
  • Stir fennel seeds into skillet and cook for 30 seconds. Add sliced fennel and onion, seasoning with remaining 1/4 teaspoon salt and 1/4 teaspoon pepper. Reduce heat to medium and cook, tossing occasionally, until vegetables are caramelized, 15 to 20 minutes. Add Pernod and scrape up any browned bits in the bottom of the skillet; cook until liquid has evaporated, about 1 minute.
  • Lay chicken on top of the fennel-onion mixture. Pour 3 tablespoons water into the pan. Cover skillet and reduce heat to medium-low. Cook until chicken is just cooked through, 8 to 10 minutes. Uncover and cook off any excess liquid if necessary. Stir in lemon juice.
  • Serve chicken and vegetables topped with generous dollops of the fennel frond purée.

Nutrition Facts : @context http, Calories 507, UnsaturatedFat 31 grams, Carbohydrate 15 grams, Fat 42 grams, Fiber 5 grams, Protein 19 grams, SaturatedFat 8 grams, Sodium 629 milligrams, Sugar 7 grams, TransFat 0 grams

CHICKEN BRAISED WITH GRAPES



Chicken Braised With Grapes image

This chicken casserole is simple to prepare, yet stunning and a trifle unusual to serve. The addition of whole clusters of seedless grapes elevates it from easy everyday to dinner-party material. I based it on two recipes: the memory of a chicken dish that I ate many years ago in Toulouse, France, and the classic poulet au vinaigre, or chicken in vinegar sauce. A mellow, aged sherry vinegar and a high-quality balsamic complement the grapes. I prefer a 15-year-old balsamic, which replaces the smidgen of tomato that is often included in poulet au vinaigre. One final tip: Be sure the grapes you select - and they can be black or green instead of red - are sweet and have green stems, an indication of freshness.

Provided by Florence Fabricant

Categories     dinner, one pot, main course

Time 1h

Yield 4 to 6 servings

Number Of Ingredients 11

3 1/2 pound chicken, cut in 10 pieces (breasts halved, backbone and wingtips removed)
1 tablespoon unsalted butter
Salt and ground black pepper
1 medium red onion, finely chopped
2 cloves garlic, thinly sliced
1/4 cup sherry vinegar, preferably Pedro Ximénez
1/4 cup chicken stock
1 teaspoon ground cardamom
1 pound seedless red grapes, cut into small clusters leaving stems attached
3 sprigs fresh thyme
1 tablespoon high-quality syrupy balsamic vinegar or pomegranate molasses

Steps:

  • Pat chicken parts dry. Melt butter in a 4-quart casserole. Brown chicken on both sides, a few pieces at a time, over medium-high heat, removing pieces to a platter as they finish. Season with salt and pepper. Reduce heat to medium.
  • Add onion and garlic and cook, stirring, a couple of minutes until soft. Stir in sherry vinegar, chicken stock and cardamom. Return chicken to the pot and baste with stock mixture. Place grape bunches in pot, add thyme, cover and reduce heat to very low. Let cook 30 minutes. Chicken juices should run clear when thigh or leg is pierced with the tip of a knife.
  • Transfer chicken to a warm serving platter and arrange grape clusters on top and around chicken. Tent with foil to keep warm. Heat pot on high, stir in balsamic vinegar and cook 2 to 3 minutes until sauce is somewhat reduced and thickened. Check seasoning. Discard thyme. Spoon sauce over chicken and grapes, and serve.

Nutrition Facts : @context http, Calories 660, UnsaturatedFat 26 grams, Carbohydrate 18 grams, Fat 42 grams, Fiber 2 grams, Protein 51 grams, SaturatedFat 13 grams, Sodium 901 milligrams, Sugar 13 grams, TransFat 0 grams

BRAISED CHICKEN THIGHS WITH CARAMELIZED FENNEL & LEEKS



Braised Chicken Thighs With Caramelized Fennel & Leeks image

To play up the licorice flavor, I add a pinch of fennel seed and a drizzle of Pernod. The vegetables serve as a bed for seared chicken thighs, ideal for absorbing the herbal aromatics. Featured in: Turning Fennel Into A Sauce. Coming from https://cooking.nytimes.com/recipes/1013234-braised-chicken-thighs-with-caramelized-fennel Added additional fennel and leeks to this to make a side dish/all in one dish.

Provided by David Hawkins

Categories     < 60 Mins

Time 1h

Yield 2 , 2 serving(s)

Number Of Ingredients 13

3/4 lb boneless chicken thighs
3 large fennel bulbs
2 large leeks
1/2 onion
1 large garlic clove
1/2 teaspoon lemon zest
1 1/2 teaspoons fresh lemon juice
2 teaspoons Pernod
8 teaspoons extra virgin olive oil
2 tablespoons extra virgin olive oil
1/4 teaspoon ground black pepper
1/4 teaspoon fennel seed
1/2 teaspoon kosher salt

Steps:

  • Trim fennel bulbs, and set aside fronds. In a blender or food processor, pulse about 1/2 cup fronds, garlic, lemon zest and 1/4 teaspoon salt until finely chopped. Add 1/3 cup oil and purée.
  • Halve fennel bulbs lengthwise. Slice thinly with a mandoline or very sharp knife.
  • clean and thinly slice leaks.
  • Season chicken with 1/2 teaspoon salt and 1/4 teaspoon pepper. Heat remaining 2 tablespoons oil in a large skillet over high heat. Brown chicken until skin is crisp, about 8 minutes. Transfer chicken to a plate, leaving drippings in pan.
  • Stir fennel seeds into skillet and cook for 30 seconds. Add the sliced fennel, leeks and onion, seasoning with remaining 1/4 teaspoon salt and 1/4 teaspoon pepper. Reduce heat to medium and cook, tossing occasionally, until vegetables are caramelized, 15 to 20 minutes. Add Pernod and scrape up any browned bits in the bottom of the skillet; cook until liquid has evaporated, about 1 minute.
  • Lay chicken on top of the fennel-onion mixture. Pour 3 tablespoons water into the pan. Cover skillet and reduce heat to medium-low. Cook until chicken is just cooked through, 8 to 10 minutes. Uncover and cook off any excess liquid if necessary. Stir in lemon juice.
  • Serve chicken and vegetables topped with generous dollops of the fennel frond purée.

Nutrition Facts : Calories 828, Fat 58.6, SaturatedFat 11.7, Cholesterol 143, Sodium 931.7, Carbohydrate 44.5, Fiber 14.3, Sugar 4.8, Protein 36

BEER BRAISED CHICKEN WITH BACON AND FENNEL



Beer Braised Chicken With Bacon and Fennel image

My girlfriend who rarely eats "meat" suggested I try this recipe. All she could do was rave about it. I used full meaty skin on, bone in chicken breasts. I had to improvise, my fresh bacon did not render much fat so I added some fatty thin sliced pancetta and olive oil to make up the difference. The sauce reminds me of Hot German Potato salad sauce. When I make it next time I will add more vinegar. Recipe courtesy Claire Robinson, 2010, Food network

Provided by Chicagoland Chef du

Categories     Poultry

Time 1h30m

Yield 4-6 serving(s)

Number Of Ingredients 8

3 slices thick cut applewood bacon, I also used some pancetta
1 whole chicken, quartered, alternately 4 bone in skin on chicken breasts
kosher salt, to taste
freshly cracked black pepper, to taste
1 tablespoon olive oil, as needed
1 fennel bulb, trimmed cored and thinly sliced
1 (12 ounce) bottle dark beer
2 tablespoons apple cider vinegar, next time I will add more

Steps:

  • Preheat the oven to 400 degrees F.
  • In a Dutch oven, cook the bacon until nice and crispy. Remove the bacon to a paper towel-lined plate to drain and crumble when cooled.
  • Pat the chicken dry and season on all sides with salt and pepper.
  • If your bacon did not render enough fat, add a bit of olive oil.
  • Sear the chicken on all sides in the pan with the rendered bacon fat, until the outside is brown and crispy. Remove the chicken to a plate.
  • Add the fennel to the pan. Season with salt and pepper, to taste, and saute until caramelized and tender, about 10 minutes. Add a little olive oil if necessary.
  • (Add a little water if the fennel starts to burn). Alternately, I added a splash of beer to deglaze the pan.
  • Pour in the beer, scrape up any bits that are on the bottom of your pan and bring it to a simmer. Nestle the chicken and all resting juices, breast side down, in the fennel and beer.
  • Cover and transfer the pan to the oven. Roast for 35 to 45 minutes, flipping the chicken over after 20 minutes. Cooking time may vary depending on the thickness of the chicken breasts.
  • Remove the pan from the oven and put over low heat.
  • Remove the chicken pieces to a warmed serving platter.
  • Add the vinegar to the sauce and simmer to reduce to a thicker consistency, about 5 minutes. NOTE: Check for seasonings, add salt & pepper to taste. Add more cider vinegar for more of a twang.
  • Pour the sauce over the chicken pieces, top with crumbled bacon and serve immediately.
  • If you want a smoother sauce, just strain the sauce after it has reduced.
  • I served with recipe#485414 and buttered egg noodles.

Nutrition Facts : Calories 835, Fat 59.1, SaturatedFat 16.5, Cholesterol 247.9, Sodium 311.4, Carbohydrate 7.4, Fiber 1.8, Protein 59.1

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Top Asked Questions

How do you cook with fennel and grapes?
Transfer fennel to a large bowl and add half of the grapes, ½ tsp. salt, and remaining 1 Tbsp. oil; toss to coat. Set aside. Reduce heat to medium and combine broth, honey, chile paste, and remaining 1 tsp. salt in reserved pot. Stir to combine and dissolve salt.
What do you do with grapes when cooking chicken?
While half of the grapes are breaking down in the bottom of the pan, lending their juices to the sweet-spicy braising liquid, the remaining grapes rest atop the chicken and stay intact, emerging from the oven glistening and burnished. 2 medium fennel bulbs (about 1 lb.), plus ¼ cup coarsely chopped fronds
How do you cook chicken thighs with fennel seeds?
Preparation. Heat remaining 2 tablespoons oil in a large skillet over high heat. Brown chicken until skin is crisp, about 8 minutes. Transfer chicken to a plate, leaving drippings in pan. Stir fennel seeds into skillet and cook for 30 seconds. Add sliced fennel and onion, seasoning with remaining 1/4 teaspoon salt and 1/4 teaspoon pepper.
How do you cook with fennel fronds?
Preparation Trim fennel bulbs, and set aside fronds. Halve fennel bulbs lengthwise. Season chicken with 1/2 teaspoon salt and 1/4 teaspoon pepper. Stir fennel seeds into skillet and cook for 30 seconds. Lay chicken on top of the fennel-onion mixture. Serve chicken and vegetables topped with generous dollops of the fennel frond purée.

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