Chicken With Fennel And Carrots Recipes

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CHICKEN BREASTS WITH FENNEL, CARROTS, AND COUSCOUS



Chicken Breasts with Fennel, Carrots, and Couscous image

Buying grains like couscous in bulk keeps down the cost of this Moroccan-inspired dish.

Provided by Martha Stewart

Categories     Food & Cooking     Ingredients     Meat & Poultry     Chicken     Chicken Breast Recipes

Time 30m

Number Of Ingredients 12

4 boneless, skinless free-range chicken breasts (6 to 8 ounces each)
1 1/2 teaspoons paprika
Coarse salt and ground pepper
2 tablespoons canola oil
1 fennel bulb, trimmed, cored, and thinly sliced
3 large carrots, peeled and thinly sliced
1 teaspoon ground cumin
2/3 cup dried apricots, chopped
1/2 cup oil-cured pitted black olives, halved
1/2 cup orange juice
1/2 cup reduced-sodium chicken broth
2 cups cooked couscous

Steps:

  • Rub chicken with 1/2 teaspoon paprika; season with salt and pepper. In a large skillet, heat 1 tablespoon oil over medium-high. Cook chicken until lightly browned, about 3 minutes per side; transfer to a plate.
  • Reduce heat to medium. Add 1 tablespoon oil, fennel, and carrots. Cook, stirring occasionally, until tender-crisp and lightly browned, 5 to 7 minutes. Add 1 teaspoon paprika and cumin; season with salt and pepper. Cook, stirring, until spices are fragrant, about 1 minute.
  • To skillet, add reserved chicken along with any accumulated juices, apricots, olives, orange juice, and broth. Cover and simmer until vegetables are soft and chicken is opaque throughout, about 12 to 15 minutes. Serve with couscous.

CAST-IRON ROAST CHICKEN WITH FENNEL AND CARROTS



Cast-Iron Roast Chicken with Fennel and Carrots image

The only nonnegotiables for roast chicken recipes are a) being generous with the kosher salt inside and out and b) letting the chicken sit out for at least an hour, which gives the seasoning time to work its way deep into the meat, meaning every bite is delicious through and through.

Provided by Chris Morocco

Categories     Bon Appétit     Chicken     Roast     Cast Iron     Fall     Winter     Dinner     Fennel     Wheat/Gluten-Free

Yield 4 servings

Number Of Ingredients 6

1 (3 1/2-4-pound) whole chicken
Kosher salt
2 fennel bulbs, cut into 6 wedges each
1 pound small carrots, scrubbed, cut into 4-inch-long pieces on a diagonal
3 tablespoons olive oil, divided
Freshly ground black pepper

Steps:

  • Pat chicken dry with paper towels and season generously with salt, inside and out. (We use 1 tsp. Diamond Crystal or 1/2 tsp. Morton kosher salt per lb.) Tie legs together with kitchen twine. Let sit 1 hour to allow salt to penetrate, or chill, uncovered, up to 1 day ahead.
  • Place a rack in upper third of oven and set a 12" cast-iron skillet or 3-qt. enameled cast-iron baking dish on rack. Preheat oven to 425°F.
  • Meanwhile, toss fennel, carrots, and 2 Tbsp. oil in a large bowl to coat; season with salt and pepper.
  • Once oven reaches temperature, pat chicken dry with paper towels and lightly coat with half of remaining oil. Drizzle remaining oil into hot skillet (this helps keep the chicken from sticking and tearing the skin). Place chicken in the center of skillet and arrange vegetables around. Roast until fennel and carrots are golden brown in spots and tender an instant-read thermometer inserted into the thickest part of breasts registers 155°F, 50-60 minutes (temperature will climb to 165°F as chicken rests). Let chicken rest in skillet at least 20 minutes and up to 45 minutes.
  • Transfer chicken to a cutting board and carve. Serve with vegetables.

CHICKEN WITH FENNEL AND CARROTS



Chicken With Fennel and Carrots image

A classic one dish meal. If you can not find the creme fraiche you can substitute 2 tbsp sour cream and 2 tbsp whipping crem.

Provided by beverlyjean58

Categories     Chicken

Time 1h30m

Yield 4-6 serving(s)

Number Of Ingredients 16

1/3 cup apple cider
2 tablespoons Dijon mustard
1 tablespoon tarragon, chopped fresh
1 tablespoon flat leaf parsley
1 tablespoon unsalted butter, melted
salt and pepper
2 medium carrots
1 small fennel bulb, cut into 1/2 inch wedges
1 large onion, med diced
1 -4 lb chicken, cut up and skinned
1/4 cup creme fraiche
1 teaspoon cornstarch
1/2 cup low sodium chicken broth
1 teaspoon cider vinegar
1 large granny smith apple
1 large braeburn apple

Steps:

  • Position rack in center of oven and preheat to 400°F In a small bowl, mix 2 tbsp of cider, 1 tbsp of mustard,1 tbsp of the tarragon, 2 tsp of the parsley, the butter, salt and pepper.
  • Scatter the carrots fennel and onion over the bottom of a 10 x 15 baking dish. Arrange chicken pieces on top of the vegetables. Brush the cider mustard vinegar mixture over the chicken and roast for about 30 minute.
  • In a small bowl mix remaining 1/2 cup cider, 1 tbsp mustard, creme fraiche, and the cornstarch. Whisk in the chicken broth, vinegar and salt.
  • Remove pan from the oven and reduce the temperature to 375°F Pour the creme fraiche mixture over the chicken then scatter the apples around. Return the pan to the oven and roast until the vegetable and apples are tender and the chicken is done, about 20 - 30 minute.
  • Transfer the chicken to a warm platter. Use a slotted spoon to arrange the vegetables and apples around the chicken. Sprinkle with a little salt and the remaining tarragon and parsley. Tilt the pan so that the juices gather in one corner. Skim as much fat as possible from the pan. Seadon the sauce to taste and pour into a pitcher to pass at the table,.

Nutrition Facts : Calories 341.2, Fat 19.7, SaturatedFat 8.4, Cholesterol 79.8, Sodium 199.3, Carbohydrate 27.8, Fiber 5.9, Sugar 14.3, Protein 15.9

CHICKEN FENNEL BAKE



Chicken Fennel Bake image

Provided by Ree Drummond : Food Network

Categories     main-dish

Time 1h15m

Yield 4 to 6 servings

Number Of Ingredients 7

2 fennel bulbs, trimmed
Kosher salt and freshly ground black pepper
5 lemons
1/4 cup extra-virgin olive oil
1 pound baby potatoes
1 cup baby carrots
6 chicken thighs

Steps:

  • Preheat the oven to 375 degrees F. Line a baking sheet with foil.
  • Cut the fennel into thick slices. Shingle them onto the center of the baking sheet and season with salt and pepper.
  • Zest 2 of the lemons and set aside, then juice these lemons into a medium bowl. Whisk the olive oil into the lemon juice and season with salt and pepper. Halve the remaining 3 lemons and add them to the bowl along with the potatoes and carrots. Toss to coat. Spread the vegetables and lemon halves around the outside of the baking sheet. Put the chicken thighs in the same bowl along with the reserved lemon zest and more salt and pepper. Toss to coat. Put the chicken on top of the fennel skin-side up, leaving a little space between pieces.
  • Bake, stirring the potatoes and carrots halfway through, until the chicken is cooked through and the vegetables are tender, 50 minutes to 1 hour. Serve the chicken with the vegetables and roasted lemon halves.

ROASTED CARROTS AND ONIONS WITH FENNEL FRONDS AND HONEY



Roasted Carrots and Onions with Fennel Fronds and Honey image

Lightly sweet and citrusy roasted carrots with the bright flavor and color of fennel fronds make a delicious side dish!

Provided by SunnyDaysNora

Categories     Side Dish     Vegetables     Carrots

Time 35m

Yield 6

Number Of Ingredients 10

1 pound carrots, peeled and cut into 3-inch pieces
1 sweet onion, roughly chopped
2 tablespoons olive oil
¼ cup honey
2 tablespoons melted butter
lemons, zested
¼ teaspoon salt
¼ teaspoon ground black pepper
⅛ teaspoon garlic powder
2 tablespoons chopped fennel greens

Steps:

  • Preheat the oven to 400 degrees F (200 degrees C).
  • Combine carrots, onion, and olive oil in a bowl. Toss to coat and place on a baking sheet.
  • Roast in the preheated oven until carrots are tender, about 30 minutes. Transfer to a bowl.
  • Whisk honey, butter, lemon zest, salt, pepper, and garlic powder together in a small bowl. Pour over carrots and onions in the bowl and toss to coat. Add fennel fronds and toss to combine.

Nutrition Facts : Calories 159.2 calories, Carbohydrate 21.7 g, Cholesterol 10.2 mg, Fat 8.6 g, Fiber 2.8 g, Protein 1.1 g, SaturatedFat 3.1 g, Sodium 179.1 mg, Sugar 16.3 g

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

ONE-PAN ROAST CHICKEN, FENNEL, AND ROOT VEGETABLES



One-Pan Roast Chicken, Fennel, and Root Vegetables image

Provided by Mary Tripoli

Categories     Chicken     Potato     Roast     Fennel     Root Vegetable     Carrot     Fall     Bon Appétit     New York

Yield Makes 4 servings

Number Of Ingredients 7

1 4-pound chicken
4 tablespoons olive oil
3 large russet potatoes (about 2 pounds), peeled, quartered lengthwise, then halved crosswise
4 large carrots, peeled, quartered lengthwise, halved crosswise
2 fresh fennel bulbs, fronds trimmed and reserved, bulbs quartered
1 1/2 teaspoons dried oregano
3/4 teaspoon garlic powder

Steps:

  • Preheat oven to 425°F. Rinse chicken; pat dry with paper towels. Rub chicken with 1 tablespoon oil; sprinkle with salt and pepper. Place in center of large rimmed baking sheet. Roast 15 minutes.
  • Meanwhile, toss potatoes, carrots, and fennel with remaining 3 tablespoons olive oil in large bowl to coat. Crumble oregano in small bowl; mix in garlic powder. Sprinkle all but 1/4 teaspoon oregano mixture over vegetables; toss to coat.
  • Arrange vegetables around chicken on baking sheet. Sprinkle chicken with remaining 1/4 teaspoon oregano mixture. Roast chicken and vegetables until cooked through and golden, brushing chicken once with any pan juices and turning vegetables over once with spatula, about 1 hour. Arrange chicken and vegetables on platter; garnish with reserved fennel fronds. Scrape any pan juices into bowl and serve alongside.

CHICKEN AND ORZO SOUP WITH FENNEL



Chicken and Orzo Soup with Fennel image

Soup with chicken and fennel!

Provided by kbalfore

Categories     Soups, Stews and Chili Recipes     Soup Recipes     Chicken Soup Recipes

Time 40m

Yield 8

Number Of Ingredients 8

8 cups reduced-sodium chicken broth
salt and ground black pepper to taste
4 medium carrots, chopped
1 bulb fennel, chopped
1 cup uncooked orzo pasta
2 cups chopped cooked chicken breast
¼ cup fresh lemon juice
3 tablespoons chopped fresh dill

Steps:

  • Combine chicken broth, salt, and pepper in a large soup pot; bring to a boil over high heat. Add carrots, fennel, and orzo; return to a boil. Reduce heat to low and simmer, partially covered, until orzo and vegetables are tender, 8 to 10 minutes. Stir in chicken; cook until heated through, about 5 minutes.
  • Remove pot from heat; stir in lemon juice and dill.

Nutrition Facts : Calories 199.6 calories, Carbohydrate 25.2 g, Cholesterol 30.3 mg, Fat 3.5 g, Fiber 2.6 g, Protein 16.9 g, SaturatedFat 1.2 g, Sodium 172.8 mg, Sugar 3.5 g

BAKED CHICKEN, POTATOES, AND FENNEL



Baked Chicken, Potatoes, and Fennel image

Fresh fennel (often mistakenly called anise) is a common ingredient in Mediterranean cooking. Here, it is baked until tender and buttery-tasting. If you are unable to find fennel bulbs with the fronds still attached, you can garnish the dish with dill instead.

Provided by Martha Stewart

Categories     Food & Cooking     Ingredients     Meat & Poultry     Chicken

Time 1h20m

Number Of Ingredients 7

6 small white potatoes, 1 1/2 pounds, halved and sliced into 1/2-inch-thick half-moons
1 medium fennel bulb, fronds chopped, stalks sliced crosswise 1/2 inch thick, and bulb halved then sliced 1/4 inch thick lengthwise (tough core removed and discarded)
4 cloves garlic, halved lengthwise
5 teaspoons olive oil
Coarse salt and ground pepper
1 whole chicken, cut into 10 pieces (about 2 1/2 pounds)
1 can (14 1/2 ounces) reduced-sodium chicken broth

Steps:

  • Preheat oven to 425 degrees. In a deep 9-by-13-inch baking dish, toss potatoes with fennel (bulb and stalk), garlic, and 4 teaspoons oil. Season generously with salt and pepper. Bake, tossing occasionally, until potato edges are browned, 35 to 45 minutes.
  • Meanwhile, in a large nonstick skillet over medium-high heat, warm remaining teaspoon oil. Season chicken with salt and pepper; cook, starting with skin side down, until browned on both sides, 6 to 10 minutes. Remove chicken.
  • Wipe skillet with a paper towel; add broth, and bring to a boil. Add chicken and hot broth to potato mixture in baking dish; bake until chicken is no longer pink and an instant-read thermometer registers 165 degrees, 20 to 25 minutes. Garnish with fronds.

ROASTED CARROTS & FENNEL



Roasted Carrots & Fennel image

This addictive fennel recipe is a fresh take on one of my mother's standard wintertime dishes. I usually add more carrots-as many as the pans will hold. -Lily Julow, Lawrenceville, Georgia

Provided by Taste of Home

Categories     Side Dishes

Time 55m

Yield 8 servings.

Number Of Ingredients 10

2-1/2 pounds medium carrots, peeled and cut in half lengthwise
1 large fennel bulb, cut into 1/2-inch wedges
1 large red onion, cut into 1/2-inch wedges
1 medium lemon, thinly sliced
1/4 cup olive oil
2 teaspoons ground coriander
1 teaspoon ground cumin
1/2 teaspoon salt
1/4 teaspoon pepper
Thinly sliced fresh basil leaves

Steps:

  • Preheat oven to 375°. In a large bowl, combine carrots, fennel, onion and lemon. Mix oil, coriander, cumin, salt and pepper; drizzle over carrot mixture and toss to coat. Transfer to 2 foil-lined 15x10x1-in. baking pans., Roast 40-50 minutes or until vegetables are tender, stirring occasionally. Sprinkle with basil.

Nutrition Facts : Calories 139 calories, Fat 7g fat (1g saturated fat), Cholesterol 0 cholesterol, Sodium 262mg sodium, Carbohydrate 18g carbohydrate (9g sugars, Fiber 6g fiber), Protein 2g protein. Diabetic Exchanges

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From recipes-list.com


EASY COLESLAW WITH FENNEL - THERESCIPES.INFO
Creamy Coleslaw with Fennel Recipe | Allrecipes new www.allrecipes.com. Directions Instructions Checklist Step 1 Mix cabbage, onion, carrot, fennel, and parsley in a large bowl. Step 2 Whisk mayonnaise, vinegar, sugar, oil, mustard, salt, and pepper together in a separate bowl; pour over cabbage mixture and toss to coat.
From therecipes.info


RECIPE: ROAST CHICKEN WITH FENNEL, CARROTS, AND GREMOLATA
2019-05-01 To make the gremolata, finely chop about 1/2 cup each of the fennel fronds and the carrot greens. Mince the clove of garlic, and zest the lemon (you should get about 2 teaspoons). Combine the fennel fronds, carrot greens, garlic, and lemon zest in a bowl and set aside. Once the chicken is done, squeeze all over with lemon juice and top with the ...
From thekitchn.com


ROASTED LEMON & FENNEL CHICKEN THIGHS - A SAUCY KITCHEN
2022-02-13 Instructions. Preheat oven to 425° F/220°C. Lightly oil a baking sheet or roasting pan. Add everything except the paprika, thighs and the lemon slices to the roasting dish. Gently toss the ingredients in oil and roast for 15-20 minutes. While the potatoes are roasting prep your chicken thighs.
From asaucykitchen.com


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