Fragrant Chicken Thighs And Fennel Recipes

CHICKEN THIGHS WITH TOMATO AND FENNEL

Chicken Thighs With Tomato and Fennel image

Make and share this Chicken Thighs With Tomato and Fennel recipe from Food.com.

Provided by sunshinefromaz

Categories Chicken

Time 50m

Yield 8 thighs, 8 serving(s)

Number Of Ingredients 6

Ingredients

1 1/2 lbs cherry tomatoes
1 sliced fennel bulb
2 tablespoons olive oil
salt and pepper
4 sprigs fresh thyme or 1 tablespoon dried thyme
8 chicken thighs

Steps:

Place tomatos and fennel in roasting pan.
drizzel with olive oil,season with salt and pepper and sprinkle with thyme.
Top with chicken thighs.
bake at *375 for 30-40 minutes,until chicken is cooked through and vegetables are tender.

Nutrition Facts : Calories 252.6, Fat 17.9, SaturatedFat 4.6, Cholesterol 79, Sodium 91, Carbohydrate 5.5, Fiber 1.9, Sugar 2.2, Protein 17.4

CHICKEN THIGHS WITH OLIVES AND FENNEL

Chicken Thighs with Olives and Fennel image

Provided by Food Network Kitchen

Categories main-dish

Time 35m

Yield 4 servings

Number Of Ingredients 11

Ingredients

6 skinless, boneless chicken thighs (about 1 1/2 pounds), trimmed and halved
1 1/2 teaspoons ground coriander
Kosher salt and freshly ground pepper
3 tablespoons extra-virgin olive oil
2 bulbs fennel, trimmed, cored and cut into 1-inch chunks, plus 1/2 cup chopped fronds
2 leeks (white and light green parts), halved lengthwise, sliced 1/2 inch thick and rinsed
8 cloves garlic, crushed
1/2 cup large pitted mixed olives
1 lemon, quartered and sliced
1 cup low-sodium chicken broth
Chopped fresh parsley, for topping

Steps:

Season the chicken with 1 teaspoon ground coriander, 1/2 teaspoon salt and a few grinds of pepper. Heat a large skillet over medium-high heat. Add 2 tablespoons olive oil. Add the chicken and cook until browned, 1 to 2 minutes per side; remove to a plate.
Reduce the heat to medium and add the remaining 1 tablespoon olive oil, the fennel chunks, leeks and garlic; season with the remaining 1/2 teaspoon coriander, 1/4 teaspoon salt and a few grinds of pepper. Cook, stirring occasionally, until the vegetables start to wilt and brown, about 3 minutes. Add the olives and lemon slices and cook until the lemons brown around the edges, about 2 minutes.
Return the chicken to the skillet and add the chicken broth. Bring to a simmer. Cover and cook until the chicken is cooked through and the vegetables are tender, about 15 minutes. Uncover and increase the heat to medium high; bring to a boil and cook until the sauce is reduced, 2 to 3 minutes. Stir in the fennel fronds. Top each serving with parsley.

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