Chicken With Fennel Stuffing Recipes

ROAST CHICKEN WITH FENNEL

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.

ROAST CHICKEN STUFFED WITH FENNEL AND GARLIC

Steps:

• Cook fennel in large pot of boiling salted water until tender when pierced with knife, about 8 minutes. Drain.
• Transfer to bowl. Mix in 2 tablespoons oil; garlic; 1 tablespoon each fennel seeds, thyme, rosemary, tarragon, and marjoram; then 3/4 teaspoon salt and 1/2 teaspoon pepper.
• Preheat oven to 450°F Mix remaining 1 tablespoon each fennel seeds and herbs in small bowl.
• Rinse chickens inside and out; pat dry.
• Rub chickens inside and out with lemon halves, squeezing some of juice into cavities. Rub outside of chickens with 1/4 cup oil, then fennel seed mixture. Sprinkle chickens generously with salt and pepper.
• Stuff chickens with leftover lemon halves. Tie legs together. Place chickens, breast side down, in large roasting pan. Arrange fresh fennel mixture around chickens.
• Roast chickens 30 minutes, basting occasionally with pan juices. Combine wine and broth and pour over chickens. Roast 15 minutes. Turn chickens breast side up.
• Roast chickens until juices run clear when pierced with fork in thickest part of thigh, about 40 minutes longer. Transfer chickens and fennel mixture to platter. Pour pan juices into bowl; skim off fat. Pour juices over chickens and serve.

CHICKEN WITH FENNEL STUFFING

Steps:

• In a large skillet, saute fennel and onion in 2 tablespoons butter until tender. Place in a large bowl. Stir in the stuffing cubes, broth, thyme, sage, 3/4 teaspoon salt and 1/2 teaspoon pepper. Just before baking, loosely stuff chicken with 3 cups stuffing. Place remaining stuffing in a greased 1-qt. baking dish; refrigerate until ready to bake. , Place chicken breast side up on a rack in a roasting pan. Melt remaining butter; brush over chicken. Sprinkle with remaining salt and pepper. Bake, uncovered, at 350° for 2-3/4 to 3-1/4 hours or until a thermometer reads 165° when inserted in center of stuffing and thigh reaches at least 170°. , Bake additional stuffing, covered, for 20 minutes. Uncover; bake 15-20 minutes longer or until lightly browned. Cover chicken and let stand for 10 minutes before removing stuffing and carving.

RIGATONI STUFFED WITH CHICKEN AND FENNEL

Steps:

• Cook rigatoni in a large pot of rapidly boiling salted water until al dente, about 8 minutes. Drain well in a colander, shaking vigorously. Cool on an oiled cookie sheet or clean countertop until nearly dry and toss with 1 tablespoon olive oil to coat. Reserve.
• Puree chicken, fennel, and egg white in a food processor until smooth, about 2 minutes. Transfer to a bowl nested inside a larger bowl half-filled with iced water. Stir until evenly chilled.
• Add cream, a 1/4 cup at a time, stirring vigorously with a wooden spoon after each addition, until all is added. Stir in salt, pepper, and hot sauce. (At this stage, the stuffing can be stored in refrigerator up to 24 hours.)
• To stuff rigatoni, fill a pastry bag fitted with a #4 plain tip with chicken mixture and stuff rigatoni from both ends. Reserve.
• Preheat oven to 400 degrees F.
• To make sauce, combine cream, Parmesan cheese, salt, and pepper in a medium ovenproof skillet. Bring to a boil. Add stuffed rigatoni, return to a boil, then transfer to oven. Bake until sauce is thick and bubbly, and rigatoni is cooked through, about 10 minutes.
• Spoon into serving bowls or plates, sprinkle with chives, and serve hot.

CHICKEN-APPLE SAUSAGE AND FRESH FENNEL STUFFING

Steps:

• Preheat oven to 350°F. Divide bread cubes between 2 large rimmed baking sheets. Bake until bread is dry but not hard, stirring once, about 20 minutes. Butter 15x10x2-inch baking dish. Heat oil in heavy large pot over medium-high heat. Add sausage; cook until browned, breaking up lumps, about 5 minutes. Add butter to pot; stir until melted. Add onions and next 7 ingredients. Cook until vegetables are tender and sausage is cooked, stirring often, about 7 minutes. Add bread; toss.
• Whisk 1 cup broth and eggs in medium bowl to blend. Drizzle over bread mixture; toss to blend well. Add more broth if mixture is dry. Transfer stuffing to baking dish. Cover stuffing with buttered sheet of foil. Bake 40 minutes. Uncover and bake until browned and crisp on top, about 20 minutes longer.

BAKED CHICKEN WITH FENNEL BUTTER

Steps:

• Heat oven to 375°F. Spray rack in shallow roasting pan with cooking spray.
• Gently loosen skin from chicken with fingers. In small bowl, mix remaining ingredients. Spread butter mixture between chicken breast meat and skin; cover breast with skin. Place chicken, skin side up, on rack in pan.
• Bake uncovered 50 to 60 minutes or until juice of chicken is clear when thickest part is cut to bone (170°F).

ROAST CHICKEN STUFFED WITH FENNEL AND GARLIC

Steps:

• Cook fennel in large pot of boiling salted water until tender when pierced with knife, about 8 minutes. Drain. Transfer to bowl. Mix in 2 tablespoons oil; garlic; 1 tablespoon each fennel seeds, thyme, rosemary, tarragon, and marjoram; then 3/4 teaspoon salt and 1/2 teaspoon pepper.
• Preheat oven to 450°F. Mix remaining 1 tablespoon each fennel seeds and herbs in small bowl. Rinse chickens inside and out; pat dry. Rub chickens inside and out with lemon halves, squeezing some of juice into cavities. Rub outside of chickens with 1/4 cup oil, then fennel seed mixture. Sprinkle chickens generously with salt and pepper. Loosely stuff chickens with some of fresh fennel mixture. Tie legs together. Place chickens, breast side down, in large roasting pan. Arrange remaining fresh fennel mixture around chickens.
• Roast chickens 30 minutes, basting occasionally with pan juices. Combine wine and broth and pour over chickens. Roast 15 minutes. Turn chickens breast side up. Roast chickens until juices run clear when pierced with fork in thickest part of thigh, about 40 minutes longer. Transfer chickens and fennel mixture to platter. Pour pan juices into bowl; skim off fat. Pour juices over chickens and serve.

CHICKEN BREASTS WITH FENNEL SAUCE

Steps:

• If the chicken breast halves are connected, separate and trim membrane or fat. Salt and pepper.
• Trim the fennel and save 4 green leaves for chopping, leaving only the white bulb at the bottom. Cut the bulb into 1/4-inch cubes. There should be about 1 1/2 cups.
• Heat the oil in a nonstick skillet over medium-high heat. Add the chicken breasts and cook until lightly browned, about 3 minutes. Add the shallots.
• Turn the chicken breasts and scatter the fennel around them. Continue cooking, shaking the skillet and redistributing the fennel, until it is cooked evenly. Cook about 3 minutes. Add the wine, broth, bay leaf, thyme and Tabasco sauce. Cover tightly and cook over medium heat for 10 minutes. Turn the pieces occasionally.
• Transfer the chicken to a warm platter, cover with foil and keep warm.
• With a slotted spoon, remove about 1/2 cup of the fennel cubes. Remove the bay leaf and thyme sprig. Pour the remaining fennel mixture into a blender or food processor. Add the butter and blend to a very fine puree. Pour the mixture into a saucepan, season with salt and pepper as needed. Add any liquid that may have accumulated around the chicken. Add the reserved fennel cubes and the chopped fennel leaves. Bring to a simmer and spoon the sauce over the chicken breasts. Serve immediately.

ROAST CHICKEN WITH FENNEL STUFFING

Steps:

• In a large frying pan, heat oil and 1 tablespoon butter over medium heat. Add shallot; cook until softened, about 2 minutes.
• Add garlic, fennel and fennel leaves. Cover and cook over low for 20 minutes, until fennel is tender, but not brown.
• Add Pernod, salt and pepper and mix well.
• Preheat oven to 375. Stuff chicken loosely with fennel mixture. Tie legs together and place in a small roasting pan, breast side up.
• Melt remaining butter and brush over chicken. Bake 90 min, basting frequently with pan juices, until juices run clear when thigh is pierced.