Chicken Gratin With Fennel Recipes

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

CHICKEN-FENNEL-POTATO AU GRATIN



Chicken-Fennel-Potato au Gratin image

Add something cheesy to your dinner table with this chicken, potato and fennel casserole.

Provided by By Betty Crocker Kitchens

Categories     Entree

Time 2h10m

Yield 8

Number Of Ingredients 11

2 tablespoons butter or margarine, softened
2 cloves garlic, finely chopped
2 small fennel bulbs (3/4 lb each)
1 1/4 lb boneless skinless chicken breasts, cut into 1/2-inch pieces
1 teaspoon salt
1/4 teaspoon freshly ground pepper
2 lb red potatoes, peeled, thinly sliced (6 cups)
1 jar (16 oz) Alfredo pasta sauce
1/2 cup milk
2 cups shredded Swiss or Gruyère cheese (8 oz)
3/4 cup freshly grated Parmesan cheese (3 oz)

Steps:

  • Brush 13x9-inch (3-quart) glass baking dish with 1 teaspoon of the softened butter; sprinkle garlic in bottom of dish. Set aside. Cut off stalks from fennel bulbs to within 1 inch of bulb; reserve 1/4 cup of the feathery leaves and discard stalks. Cut off and discard bottom of bulbs. Cut bulb lengthwise into quarters; remove core. Cut each quarter crosswise into about 1/4-inch-thick slices to make about 4 cups.
  • Heat oven to 375°F. In 12-inch skillet, melt remaining butter over medium-high heat. Add chicken; sprinkle with salt and pepper. Cook and stir about 4 minutes. Add fennel; cook and stir 4 minutes longer. Cover; remove from heat.
  • Arrange 1/2 of the potato slices in baking dish. In small bowl, mix Alfredo sauce, milk and 2 tablespoons of the fennel leaves. Pour 1/2 of sauce mixture over potatoes in dish; top with 1 cup Swiss cheese. Spoon chicken mixture evenly over cheese. Top with remaining potatoes; press to make mixture flat. Pour remaining sauce mixture over top. Sprinkle with remaining 1 cup Swiss cheese.
  • Cover with foil; bake 1 hour. Uncover; sprinkle with Parmesan cheese. Bake 25 to 30 minutes longer or until potatoes are tender when pierced with a fork. Let stand 10 minutes before serving. Garnish with remaining fennel leaves.

Nutrition Facts : Calories 580, Carbohydrate 32 g, Cholesterol 145 mg, Fat 4, Fiber 3 g, Protein 35 g, SaturatedFat 21 g, ServingSize 1 Serving, Sodium 830 mg, Sugar 4 g, TransFat 1 g

PARMESAN FENNEL GRATIN



Parmesan Fennel Gratin image

Provided by Ina Garten

Categories     side-dish

Time 1h30m

Yield 4 to 6 servings

Number Of Ingredients 10

3 medium fennel bulbs
1/2 cup chicken stock, preferably homemade
1/3 cup dry white wine
Kosher salt and freshly ground black pepper
2 tablespoons unsalted butter, diced
3 tablespoons unsalted butter, melted
3/4 cup panko (Japanese bread flakes)
1 cup freshly grated Parmesan cheese
1 tablespoon minced fresh flat-leaf parsley
1 1/2 teaspoons grated lemon zest

Steps:

  • Preheat the oven to 375 degrees F.
  • Remove the stalks from each fennel bulb and discard. Cut the bulbs in half lengthwise through the core. Remove most (but not all) of the core by cutting a V-shaped wedge, leaving the wedges intact. Cut each piece into 2, 3, or 4 wedges, depending on the size of the bulb. Arrange the wedges, cut side up, in a gratin dish just large enough to hold them snugly in a single layer. Pour the chicken stock and wine over the fennel, then sprinkle with 2 teaspoons of salt and 3/4 teaspoon of pepper. Dot with the diced butter. Cover the dish tightly with aluminum foil and bake for 35 to 45 minutes, until the fennel is tender. Remove from the oven and raise the oven temperature to 425 degrees F.
  • Meanwhile, make the topping. Combine the melted butter, panko, Parmesan, parsley, zest, 1 teaspoon salt, and 1/2 teaspoon pepper. Sprinkle evenly on top and return to the oven. Bake uncovered for 30 minutes, until the topping is browned. Serve hot or warm.
  • Note: The ingredient quantities were proportionally increased for this episode.

FENNEL GRATIN



Fennel gratin image

Bored with the same old side dishes? Fennel is the versatile ingredient with a slight aniseed flavour that goes gorgeously with fish

Provided by Good Food team

Categories     Dinner, Side dish, Supper, Vegetable

Time 30m

Number Of Ingredients 5

4 large fennel bulbs
pinch grated nutmeg
1 garlic clove , crushed
200ml double cream
50g parmesan (or vegetarian alternative)

Steps:

  • Heat oven to 200C/fan 180C/gas 6 and put a pan of salted water on to boil. Trim the fennel tops, then cut into wedges. Boil for 5-6 mins, then drain well. Arrange in an ovenproof dish, season and sprinkle with nutmeg. Stir the garlic into the cream and pour over the fennel. Top with the Parmesan, then bake for 20 mins until golden.

Nutrition Facts : Calories 320 calories, Fat 31 grams fat, SaturatedFat 17 grams saturated fat, Carbohydrate 4 grams carbohydrates, Sugar 3 grams sugar, Fiber 3 grams fiber, Protein 7 grams protein, Sodium 0.56 milligram of sodium

CHICKEN RAGù WITH FENNEL



Chicken Ragù With Fennel image

This is a simplified riff on a popular recipe that the food editor Andy Baraghani developed for Bon Appétit magazine. It's a velvety ragù that relies on chicken thighs, bacon and onions for flavor. It takes a couple of steps - browning the chicken, letting it cool after it braises and then shredding it - but it is not too challenging for a weeknight. The recipe is versatile. Over egg noodles, it serves six for dinner, but it can also make a nice dinner for two or four. The leftovers freeze well, or can turn into a filling for hand pies, which are terrific tucked into lunchboxes the next day.

Provided by Kim Severson

Categories     dinner, poultry, sauces and gravies, main course

Time 1h30m

Yield 4 to 6 servings

Number Of Ingredients 14

2 tablespoons olive oil
6 ounces bacon, thinly sliced crosswise
6 bone-in chicken thighs (about 1 3/4 pounds)
Kosher salt
1 medium onion, finely chopped (about 1 cup)
1 bulb fennel, cored and finely chopped
6 sprigs fresh thyme
1/2 cup dry white wine
Pasta (optional)
1/2 cup whole milk
Ground black pepper
2 tablespoons unsalted butter
1/2 cup grated Parmesan, plus more for serving
2 tablespoons chopped parsley

Steps:

  • Put the oil in a wide saucepan or deep skillet that will fit six thighs snugly and turn the heat to medium. Add the bacon and cook it until it's crisp, 5 to 6 minutes, then, using a slotted spoon, transfer it to a small bowl.
  • Sprinkle the chicken generously with salt. Turn the heat to medium-high and add the chicken, skin-side down, to begin to brown. After 3 or 4 minutes, turn it and cook for another 3 minutes. Transfer the chicken to a plate and pour off all but 3 tablespoons of the fat.
  • Add the onion and fennel and sprinkle with 1/2 teaspoon salt. Cook, stirring occasionally, until the vegetables are soft and just starting to turn golden, 6 to 7 minutes. Add the thyme and cook for another minute or so.
  • Pour in wine and simmer, stirring and scraping up any browned bits in the bottom of the pan. Reduce the wine by half, 2 to 3 minutes.
  • Add the bacon and then the chicken with any accumulated juices, skin-side up, keeping the thighs in a single layer. Pour in enough water to almost cover the chicken.
  • Bring to a simmer and then turn the heat down so the liquid is bubbling very gently. Partially cover with a lid, setting it so some steam can escape. Cook until the chicken is tender, about 45 minutes.
  • Remove the chicken to a plate and set aside to cool. Once you can handle it, remove the bones and skin and shred the chicken by hand.
  • If you are serving the ragù over pasta, get your water going: Bring a large pot of salted water to a boil. Cook the pasta according to package directions, reserving 1 cup pasta water before draining.
  • Add milk to the pan and turn the burner to medium-high. Cook, stirring occasionally to prevent sticking, until sauce is nearly reduced by half and slightly thickened, 10 to 12 minutes. Add the shredded chicken back to the pan and season with salt and pepper.
  • Stir in the butter, then the Parmesan. If serving over pasta, add some of the starchy pasta water if the sauce seems too thick.
  • Add the parsley, and toss sauce with the pasta, if using. Pass more Parmesan at the table.

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.

ROAST CHICKEN WITH FENNEL



Roast Chicken With Fennel image

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

1/3 cup extra virgin olive oil, or as needed
2 bulbs fennel, trimmed and cut into 1/4-inch-thick slices
Salt and freshly ground black pepper
1 whole (about 3-pound) chicken, cut up, or about 3 pounds drumsticks and thighs
Chopped fresh parsley leaves for garnish
Lemon wedges

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

FENNEL GRATIN



Fennel Gratin image

If you've never tried fennel, but want to, this is the dish for you. This makes a wonderful side course to roast meats, or it could be served as a first course with crusty bread to dab at the sauce.

Provided by evelynathens

Categories     Cheese

Time 1h15m

Yield 4-6 serving(s)

Number Of Ingredients 6

2 lbs fennel bulbs
1/3 cup butter
1 cup grated parmigiano
1 cup whole milk or 1 cup half-and-half
1 cup bechamel sauce
salt

Steps:

  • Wash the fennel, strip away the outer layer of leaves if they're tough, slice the bulbs into thin wedges, and boil them for 10 minutes in salted water.
  • Drain them well and sauté them in the butter, adding the milk a few tablespoons at a time, and once you have added it all simmer for 15 minutes.
  • In the meantime, prepare the béchamel sauce and preheat oven to 400F.
  • Butter an oven-proof dish, and when the fennel is done simmering transfer it to the dish.
  • Dust the fennel with the grated cheese, pour the béchamel sauce over it, and bake the fennel for 20 minutes, or until it is lightly browned.
  • Serve.

Nutrition Facts : Calories 242.2, Fat 17.8, SaturatedFat 10.8, Cholesterol 46.7, Sodium 250.8, Carbohydrate 19.2, Fiber 7, Sugar 3.2, Protein 4.9

CHEDDAR FENNEL POTATO GRATIN



Cheddar Fennel Potato Gratin image

This Cheddar au gratin dish has slices of fennel and a touch of nutmeg for a delicious potato side dish.

Provided by Dietz & Watson

Categories     Trusted Brands: Recipes and Tips     Dietz & Watson

Yield 6

Number Of Ingredients 10

9 cups sliced peeled potatoes
1 cup Dietz & Watson Yellow NY C-Sharp Cheddar Cheese, shredded
2 medium fennel bulbs, sliced
1 tablespoon butter
2 tablespoons all-purpose flour
1 ¼ cups chicken broth
1 cup heavy whipping cream
1 teaspoon salt
½ teaspoon pepper
¼ teaspoon ground nutmeg

Steps:

  • In a greased shallow 3-qt. baking dish, combine the potatoes and fennel; set aside.
  • In a small saucepan, melt butter. Stir in flour until smooth; gradually add broth, cream, salt, pepper and nutmeg. Bring to a boil; cook and stir for 2 minutes or until thickened. Layered a casserole dish with 1/2 potatoes slices and 1/3 cup of cheddar cheese and repeat.
  • Pour over mixture; gently toss to coat potatoes. Cover and bake at 350 degrees F for 1 hour or until potatoes are tender. Uncover; sprinkle with remaining cheese. Bake 15 minutes longer or until cheese is melted.

Nutrition Facts : Calories 444.4 calories, Carbohydrate 49.7 g, Cholesterol 79.3 mg, Fat 23.2 g, Fiber 7.7 g, Protein 11 g, SaturatedFat 13.8 g, Sodium 792 mg, Sugar 2.2 g

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

More about "chicken gratin with fennel recipes"

CHICKEN & FENNEL GRATIN WITH CRISPY CHICKEN SKIN …
chicken-fennel-gratin-with-crispy-chicken-skin image
2019-09-19 Spoon half the fennel sauce into a baking dish. Top with the chopped chicken meat and the remaining fennel sauce. Top with the …
From rachaelraymag.com
Category Real Food
Total Time 50 mins
  • Preheat the oven to 375°. In a medium pot, melt the butter over medium-low heat. Whisk in the flour. Cook, whisking constantly, until the flour is absorbed, 1 to 2 minutes. Gradually whisk in the wine, then the milk. Bring the sauce to a simmer, whisking constantly. Fold in the sliced fennel. Let the sauce simmer until thickened, about 5 minutes. Stir in the Parmesan and Dijon; season with salt. Cook until the sauce is smooth, about 5 minutes. Remove from heat.
  • Spoon half the fennel sauce into a baking dish. Top with the chopped chicken meat and the remaining fennel sauce. Top with the chicken skin. Bake until the gratin is bubbling and the top is light golden brown, 25 to 30 minutes. Garnish with the fennel fronds.


CHICKEN, LEEK & FENNEL GRATIN RECIPE | ABEL & COLE
chicken-leek-fennel-gratin-recipe-abel-cole image
1. Warm a deep frying pan or casserole dish over a medium heat, then add 1 tbsp olive oil and the diced chicken leg. Fry, turning a few times, for 5-6 mins till …
From abelandcole.co.uk
4/5 (3)
Total Time 45 mins
Servings 2


OUR 10 BEST FENNEL RECIPES | FOOD | THE GUARDIAN
our-10-best-fennel-recipes-food-the-guardian image
2014-08-16 30-60g feta cheese to taste preferably goat's milk and/or sheep's milk feta, shredded or crumbled. 1 Preheat the oven to 210C/415F/gas mark 6½. First, prepare the fennel. Brush both sides of the ...
From theguardian.com


BAREFOOT CONTESSA | PARMESAN FENNEL GRATIN | RECIPES
barefoot-contessa-parmesan-fennel-gratin image
Cover the dish tightly with aluminum foil and bake for 35 to 45 minutes, until the fennel is tender. Remove from the oven and raise the oven temperature to 425 degrees. Meanwhile, make the topping. Combine the melted butter, panko, …
From barefootcontessa.com


ONE PAN MEAL: ROASTED CHICKEN WITH FENNEL - FOOD …
one-pan-meal-roasted-chicken-with-fennel-food image
2018-03-22 For the chicken. Preheat the oven to 400°F. Place the fennel, shallots, lemon wedges, garlic, and thyme in a roasting pan or large baking dish, and put the chicken breasts on top. Season generously with sea salt and …
From foodrepublic.com


ENDIVE AND FENNEL GRATIN RECIPE | BON APPéTIT
endive-and-fennel-gratin-recipe-bon-apptit image
2015-12-01 Step 1. Preheat oven to 450°. Toss endives, fennel, garlic, and butter in a large bowl; season with salt and pepper. Transfer to a shallow 3-qt. baking dish and pour cream over.
From bonappetit.com


THIS CHICKEN GRATIN IS COLD-WEATHER COMFORT FOOD …
this-chicken-gratin-is-cold-weather-comfort-food image
2020-10-20 In this brand-new chicken recipe from Christian Reynoso, bone-in chicken thighs and drumsticks gently cook with herbs in a brown butter cream sauce, then get a topping of crunchy homemade breadcrumbs.
From epicurious.com


CHICKEN WITH FENNEL AND THYME RECIPE | DELICIOUS.
chicken-with-fennel-and-thyme-recipe-delicious image
Add the garlic, thyme, 1 tablespoon sea salt and 2 teaspoons ground black pepper and mix. Add the chicken and turn to coat. Scatter with the lardons or pancetta, add the fennel and onion, and drizzle with the remaining oil. Cook …
From deliciousmagazine.co.uk


CHICKEN AND FENNEL RECIPE - FOOD NETWORK
Transfer chicken to a plate. Pour off 1 tablespoon of the pan drippings and reserve; leave just enough oil in the skillet to evenly cover the bottom, discard the rest. Add the fennel, onions ...
From foodnetwork.com
Author Food Network Kitchen
Steps 5
Difficulty Easy


EASY BAKED GARLIC-FENNEL-ROSEMARY CHICKEN - A MEAL IN MIND
2019-05-17 Preheat oven to 400 degrees F. Use your mini-food processor to chop the garlic, rosemary, fennel seed and parsley OR use the hand-chopping method shown. Transfer the chopped ingredients to a small bowl and add the fennel powder, pepper and salt. Stir in the oil. Use a flexible spatula to pat the paste evenly onto the surface of each chicken breast.
From amealinmind.com


RECIPE DETAIL PAGE | LCBO
<p>This dish goes well with fish, chicken or pork dishes. It is rich, creamy and out of this world.</p>
From lcbo.com


FENNEL RECIPES | ALLRECIPES
Fennel is very delicious and easy to use in recipes, so it's worthwhile to experiment with it in the kitchen. Garbanzos with Fennel. 17. Roasted Beet, Goat Cheese and Fennel Salad. 11. Zucchini and Fennel Soup. 11. Arugula-Fennel Salad.
From allrecipes.com


FENNEL & PARMESAN GRATIN - RECIPE - FINECOOKING
Preparation. Heat the oven to 400°F. Cut each fennel bulb in half through its core; cut the halves into 2 or 3 wedges each. Snuggle the wedges, cut side up, in a baking dish (9×9 inches or the equivalent works well). Pour the broth into the dish. Drizzle the oil over the wedges and season them with salt and pepper.
From finecooking.com


CRISPY CREAMY FENNEL GRATIN RECIPE - SERIOUS EATS
2019-05-15 Directions. Adjust an oven rack to the middle position and preheat the oven to 400°F. In large skillet combine fennel, cream, and water. Season with salt and pepper. In a large bowl, mix together the breadcrumbs, Pecorino Romano, parsley, olive oil, and salt and pepper to taste. Featured Video.
From seriouseats.com


FENNEL AND CHICKEN RECIPES
The fennel and orange slices add brightness to the chicken thighs which are themselves rubbed with garlic and herbs. Delectable creamy au gratin potatoes are enhanced with subtle flavors of fennel and bacon. Fennel chicken and rice is just the ticket to turn those frowns upside down. #Fennel And Chicken Recipes
From chickenrecipeschef.blogspot.com


CHICKEN & FENNEL GRATIN WITH CRISPY CHICKEN SKIN | RECIPE | FENNEL ...
Sep 23, 2019 - This one's got rotisserie chicken and white wine. Could it get any better? Sep 23, 2019 - This one's got rotisserie chicken and white wine. Could it get any better? Pinterest. Today. Explore. When autocomplete results are available use up and down arrows to review and enter to select. Touch device users, explore by touch or with swipe gestures. Log in. Sign up. Explore. …
From pinterest.com


SHEET PAN ROAST CHICKEN THIGHS WITH FENNEL AND POTATOES » …
1 Preheat oven to 400°F (200°C). In very large bowl, whisk together oil, lemon zest, lemon juice, honey, salt and pepper. Add chicken thighs, fennel, potatoes, onion, garlic and thyme; toss to coat evenly. Arrange in single layer on large foil-lined baking sheet. 2 Bake, turning vegetables halfway, for 35 to 40 minutes or until vegetables are ...
From saskatchewanchicken.ca


BEST PARMESAN FENNEL GRATIN RECIPES | FOOD NETWORK CANADA
2015-03-13 Directions. Step 1. Preheat the oven to 375ºF. Step 2. Remove the stalks from each fennel bulb and discard. Cut the bulbs in half lengthwise through the core. Remove most (but not all) of the core by cutting a V-shaped wedge, leaving the wedges intact. Cut each piece into 2, 3, or 4 wedges, depending on the size of the bulb.
From foodnetwork.ca


CHICKEN BREASTS WITH FENNEL RECIPE - BBC FOOD
Cut the fennel lengthways into 5mm/¼in thick slices. Blanch in salted boiling water for 5 minutes, refresh and drain. Blanch in salted boiling water for 5 minutes, refresh and drain. Cut the ...
From bbc.co.uk


SHEET-PAN CHICKEN THIGHS WITH POTATOES, FENNEL, AND MUSTARD …
2020-02-05 Preheat oven to 450°F (230°C) and set rack in upper-middle position. In large mixing bowl, toss potatoes and fennel with olive oil. Season lightly with salt and pepper. On a rimmed baking sheet, arrange potatoes and fennel in even layers that are slightly overlapping, covering the entire surface of the baking sheet.
From seriouseats.com


SHEET PAN ROAST CHICKEN THIGHS WITH FENNEL AND POTATOES
Preheat oven to 400°F (200°C). In very large bowl, whisk together oil, lemon zest, lemon juice, honey, salt and pepper. Add chicken thighs, fennel, potatoes, onion, garlic and thyme; toss to coat evenly. Arrange in single layer on large foil-lined baking sheet. Bake, turning vegetables halfway, for 35 to 40 minutes or until vegetables are ...
From chicken.ca


CHICKEN BREASTS AU GRATIN WITH FENNEL (LOW HISTAMINE)
2021-08-15 Sauce Recipes; Side Dishes; Soup Recipes; Nutrition; About; Contact; Main Menu. Chef Reader Search for: Search. Search. Chicken Breasts Au Gratin with Fennel (low Histamine) August 15, 2021 August 15, 2021 / By Chef Reader ...
From chefreader.com


25 BEST FENNEL RECIPES - INSANELY GOOD
2022-06-08 Gremolata is kind of like a cross between chimichurri and pesto, though it typically uses parsley. Like pesto, it calls for lemon juice too for a boost of zest, along with pine nuts for a delightfully buttery finish. 12. Fennel-Garlic Braised Brisket with Roasted Peppers & Potatoes.
From insanelygoodrecipes.com


CHICKEN BRAISED WITH LEMON, FENNEL AND GARLIC - CANADIAN LIVING
2006-01-19 Drain off fat in pan. Add garlic; cook over medium heat, stirring, until golden, about 1 minute. Add chicken stock and wine; bring to boil, stirring and scraping up brown bits. Add lemon and fennel; return chicken and any accumulated juices to pan. Reduce heat, cover and simmer until juices run clear when chicken is pierced, about 30 minutes.
From canadianliving.com


GRATIN WITH FENNEL - 1 RECIPES | TASTYCRAZE.COM
Gratin with Fennel, 1 cooking ideas and recipes. Gratin with Zucchini and Sausage. Cooking Recipes; Articles; Culinary Community; Forum; 1. Log in. tastycraze.com»Recipes»Main Dishes»Gratin»Gratin with Fennel. How to Cook. Potato Gratin (21) Zucchini Casserole (10) Chicken Casserole (3) Meatless Gratin (9) Related. Casserole (240) Recipes; Salads (711) …
From tastycraze.com


BEST FENNEL GRATIN RECIPES - FOOD NETWORK CANADA
2012-03-28 Stir together bread crumbs, basil, provolone and Parmesan cheeses, lemon rind and pepper; sprinkle over fennel. Step 6 Bake in 375 F (190 C) oven for 20 to 25 minutes or until tender and cheese is golden brown.
From foodnetwork.ca


CHEESY AND CREAMY FENNEL GRATIN | CHRISTOPHER KIMBALL’S MILK STREET
Mixing Parmesan into panko breadcrumbs created a solid crust that contrasted with the tender fennel beneath. And a sprinkle of fresh parsley added a pop of color and grassy notes to balance the cheese. The simple combination elevated the dish into something much more than the sum of its parts. “This fennel al forno is just a further extension ...
From 177milkstreet.com


RECIPE DETAIL PAGE | LCBO
Add chili flakes, orange juice and stock. Cover and cook until fennel is slightly soft, about 5 to 8 minutes. Remove cover, add olives, and continue cooking for 12 to 15 minutes or until fennel is caramelized.There will be some liquid in the pan. Season with salt and pepper. 4 Spoon fennel and olives into a small gratin dish. Return skillet to ...
From lcbo.com


CHICKEN, LEEK & FENNEL GRATIN RECIPE
Oct 7, 2019 - This creamy gratin is made with aniseedy fennel and tender pieces of organic chicken leg fried with sweet leeks and fragrant garlic in a rich crème fraîche sauce, fired up with a spicy dollop of wholegrain mustard.
From pinterest.co.uk


CHICKEN, LEEK & FENNEL GRATIN | ABEL & COLE
1. Warm a deep frying pan or casserole dish on a medium heat for 1 min, then add 1 tbsp olive oil and the diced chicken leg. Fry, turning a few times, for 5-6 mins till the chicken is golden brown all over and cooked through.
From abelandcole.co.uk


CHICKEN FENNEL GRATIN RECIPE - CITCHN.COM
Put the fennel green aside. Cook in boiling salted water for about 8 minutes. Wash and slice the tomatoes. Wash the chicken fillets, dab dry. Season with salt and pepper. Heat oil in a frying pan and fry fillets on each side for 4-5 minutes until golden brown.
From citchn.com


CHICKEN-FENNEL-POTATO AU GRATIN | RECIPE - PINTEREST
Oct 27, 2014 - Add something cheesy to your dinner table with this chicken, potato and fennel casserole. Oct 27, 2014 - Add something cheesy to your dinner table with this chicken, potato and fennel casserole. Pinterest. Today. Explore. When autocomplete results are available use up and down arrows to review and enter to select. Touch device users, explore by touch or …
From pinterest.com


FENNEL GRATIN | JAMIE OLIVER RECIPES
Let the fennel cool completely, then spoon over the creamy mixture, cover and refrigerate overnight. TO SERVE Preheat the oven to 190°C/375°F/gas 5. Uncover the fennel and bake for 40 minutes, or until golden, bubbling and hot through. Drain any reserved fennel tops and sprinkle over the dish before serving.
From jamieoliver.com


PEAR-FENNEL GRATIN WITH THYME AND GRUYERE - DIABETES CANADA
A gratin is the ultimate winter comfort dish, and it isn’t just for potatoes. Mixed with just about any vegetable, pears can be baked in a blanket of creamy sauce and crunchy toppings. This combination of perfumed pears and fennel makes an ideal sidekick to a roast chicken, pan-seared salmon fillets, and other fish. Any variety of large pears will do in this recipe—juicier …
From diabetes.ca


LOW CARB FENNEL GRATIN - STEP AWAY FROM THE CARBS
2020-07-11 Preheat the oven to 380F. Chop the fennel bulbs into small wedges or slices, whichever you prefer. Place them in a microwave-safe bowl with the water, then cover and microwave for 5 minutes on full power. Drain the fennel and transfer to a baking dish. Mix together the heavy cream, garlic, salt, and black pepper.
From stepawayfromthecarbs.com


FENNEL AU GRATIN - ITALIAN RECIPES BY GIALLOZAFFERANO
How to prepare Fennel au gratin. To make fennel au gratin, clean and tip the fennel, remove the base 1 and outermost, tougher leaves; cut each one in half and wash under running water, then cut into large slices 2. Plunge the fennel in abundant hot salted water 3 and blanch them for 5-6 minutes. In a capacious pan melt 1 stick of butter on a ...
From giallozafferano.com


10 BEST FENNEL RECIPES THAT TASTE INCREDIBLE - JAMIE OLIVER
2022-07-28 Fennel risotto with ricotta and dried chilli (Risotto ai finocchi con ricotta e peperoncino) Using fennel bulb and seeds, this super-creamy risotto really packs a flavour punch. If you can get hold of a good-quality ricotta, it’ll make all the difference, but fresh goat’s cheese works well here too. Comforting and ready in under an hour.
From jamieoliver.com


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 »

    #60-minutes-or-less     #time-to-make     #course     #main-ingredient     #preparation     #occasion     #casseroles     #main-dish     #pasta     #poultry     #vegetables     #oven     #dinner-party     #chicken     #stove-top     #meat     #pasta-rice-and-grains     #penne     #tomatoes     #taste-mood     #savory     #equipment     #presentation     #served-hot

Related Search