LEMONY CHICKEN SOUP WITH FENNEL AND DILL
Lighter than traditional stew, this lemony chicken number relies on potatoes to thicken it, rather than flour or another starch. If you can, buy fennel with the stem and fronds intact so you can take full advantage of every part of the vegetable: the bulb for aromatics while building the soup, the stems for crunchy texture, and the fronds for a fresh, herblike garnish.
Provided by Alison Roman
Categories soups and stews, main course
Time 1h
Yield 4 to 6 servings
Number Of Ingredients 15
Steps:
- Season chicken with salt and pepper. Heat 2 tablespoons olive oil in a large Dutch oven or heavy-bottomed pot over medium-high heat.
- Working in batches, add chicken, skin-side down, and cook until skin is well browned and fat has started to render, 5 to 8 minutes. Using tongs, flip chicken and continue to cook until well browned, another 3 to 5 minutes. Leaving all the fat and drippings behind, transfer chicken to a rimmed baking sheet, a large plate or a cutting board and let rest.
- Meanwhile, if you've got the top of the fennel bulb, thinly slice it, fronds and all; set aside.
- Coarsely chop the white part of the fennel bulb and add to the pot along with the garlic and onion. Season with salt and pepper and cook, stirring occasionally, until the vegetables have softened but not yet browned, 5 to 8 minutes. Add potatoes, chopped lemon and chiles, and stir to coat.
- Return chicken to the pot and add broth, seasoning with salt and pepper. Bring to a simmer and place the lid on the pot. Reduce heat to medium-low and continue to cook at a strong simmer until chicken is cooked through and nearly falling off the bone, 20 to 25 minutes. Using tongs, remove chicken and let rest until it's cool enough to handle. Pick the meat from the chicken, removing any cartilage, skin and bones. (Alternatively, leave the chicken pieces intact and serve that way.)
- Return meat to the pot along with the thinly sliced fennel top, if using. Season the soup with salt and pepper, turn the heat to medium-low and continue to gently simmer while you make the toasted fennel seed topping.
- Heat remaining 4 tablespoons olive oil in a small pot or skillet over medium. Add fennel seed and half of the fresh dill, and swirl until fennel seed is toasted and dill is sizzling and crispy, about 2 minutes.
- Divide soup among bowls, and spoon fennel seed topping over it, followed by scallions and remaining fresh dill. Add a dollop of yogurt or sour cream (or crumbles of feta) and sprinkle with sumac, if you like. Zest the remaining lemon over the bowls, then cut lemon in half to squeeze juice over them too.
Nutrition Facts : @context http, Calories 528, UnsaturatedFat 22 grams, Carbohydrate 24 grams, Fat 31 grams, Fiber 5 grams, Protein 37 grams, SaturatedFat 7 grams, Sodium 1417 milligrams, Sugar 4 grams, TransFat 0 grams
CHICKEN AND FENNEL STEW
This fast cooking Chicken and Fennel Stew is a one-pot wonder complete with protein and vegetables. Carrots and fennel lend a delicious sweetness to the stew.
Provided by Linda Ooi
Categories Main Dish
Time 40m
Number Of Ingredients 7
Steps:
- Lightly sprinkle salt and pepper over chicken.
- In a large heavy pot, heat vegetable oil. Add chicken and allow them to brown. Remove and set aside.
- Add garlic, carrots, fennel, and dried thyme to the pot. Cook for 2 to 3 minutes.
- Pour in ¾ cup (180ml) water. When it comes to boil, return the chicken pieces to the pot. Add salt to taste.
- Reduce heat to medium low, cover, and allow stew to simmer for 15 minutes.
Nutrition Facts : Calories 223 kcal, ServingSize 1 serving
TUSCAN CHICKEN STEW
This easy-to-create comfort food of chicken stew has Italian inspirations including basil, fennel and minced garlic.
Provided by McCormick
Categories Soups, Stews, and Chili,
Yield 6
Number Of Ingredients 14
Steps:
- Heat oil in large skillet on medium-high heat. Add chicken; cook and stir 10 minutes or until browned. Remove chicken from skillet. Add onion and fennel seed; cook and stir on medium heat 5 minutes or until tender.
- Stir in beans, tomatoes, red wine, basil, minced garlic, rosemary, salt, oregano and pepper. Bring to boil, stirring frequently. Reduce heat to low; cover and simmer 3 minutes. Return chicken to skillet.
- Stir in spinach. Cover. Cook 5 minutes longer or until spinach is wilted.
Nutrition Facts : Calories 258 Calories
WEST AFRICAN-STYLE CHICKEN AND FENNEL STEW
All the great flavors of a long-cooking stew come together in less than an hour in this skillet stew featuring deliciously different ingredients like chickpeas, fennel, lemon and some kicked up spices.
Provided by Allrecipes Member
Time 50m
Yield 6
Number Of Ingredients 11
Steps:
- Stir the cumin, paprika and red pepper in a small bowl. Season the chicken with the cumin mixture.
- Heat the oil in a 12-inch skillet over medium-high heat. Add the chicken and cook until well browned, stirring occasionally. Remove the chicken from the skillet.
- Add the fennel to the skillet and cook for 10 minutes or until lightly browned, stirring occasionally.
- Stir the soup, lemon juice and chickpeas in the skillet and heat to a boil. Return the chicken to the skillet. Reduce the heat to low. Cover and cook for 5 minutes or until the chicken is cooked through. Stir in the parsley and lemon zest just before serving.
Nutrition Facts : Calories 341.2 calories, Carbohydrate 25.1 g, Cholesterol 65.7 mg, Fat 17.3 g, Fiber 7.5 g, Protein 22.8 g, SaturatedFat 4.2 g, Sodium 634.5 mg, Sugar 2.1 g
CHICKEN AND FENNEL
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
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
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
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