Italian Braised Chicken With Fennel And Cannellini Recipe 475

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ITALIAN BRAISED CHICKEN WITH FENNEL AND CANNELLINI RECIPE - (4.7/5)



Italian Braised Chicken with Fennel and Cannellini Recipe - (4.7/5) image

Provided by á-174535

Number Of Ingredients 16

2 pounds chicken drumsticks and/or thighs, skinned
3/4 teaspoon salt
1/4 teaspoon ground black pepper
1 (15 ounce) can cannellini or white kidney beans, rinsed and drained
1 medium fennel bulb, cored and cut into thin wedges
1 medium yellow sweet pepper, seeded and cut into 1-inch pieces
1 medium onion, cut into thin wedges
3 cloves garlic, minced
1 teaspoon snipped fresh rosemary
1 teaspoon snipped fresh oregano
1/4 teaspoon crushed red pepper
1 (14-1/2 ounce) can diced tomatoes, undrained
1/2 cup dry white wine or reduced-sodium chicken broth
1/4 cup tomato paste
1/4 cup shaved Parmesan cheese, about 1 ounce
1 tablespoon snipped fresh Italian parsley

Steps:

  • Sprinkle chicken with 1/4 teaspoon of the salt and the black pepper. Place chicken in a 3 1/2- or 4-quart slow cooker. Top with drained beans, fennel, sweet pepper, onion, garlic, rosemary, oregano, and crushed red pepper. In a medium bowl, combine undrained tomatoes, wine, tomato paste, and the remaining 1/2 teaspoon salt; pour over mixture in cooker. Cover and cook on low-heat setting for 5 to 6 hours or on high-heat setting for 2 1/2 to 3 hours. Sprinkle each serving with cheese and parsley.

BRAISED CHICKEN THIGHS WITH CARAMELIZED FENNEL



Braised Chicken Thighs With Caramelized Fennel image

To play up the licorice flavor, I add a pinch of fennel seed and a drizzle of Pernod. The vegetables serve as a bed for seared chicken thighs, ideal for absorbing the herbal aromatics.

Provided by Melissa Clark

Categories     dinner, weekday, main course

Time 45m

Yield 4 servings

Number Of Ingredients 11

2 large fennel bulbs
1 large clove garlic, roughly chopped
1/2 teaspoon grated lemon zest
1 teaspoon kosher salt
1/3 cup plus 2 tablespoons extra virgin olive oil
6 boneless chicken thighs (about 1 1/4 pounds)
1/2 teaspoon ground black pepper
1/2 teaspoon fennel seeds
1 onion, thinly sliced
1 tablespoon Pernod
1 tablespoon freshly squeezed lemon juice

Steps:

  • Trim fennel bulbs, and set aside fronds. In a blender or food processor, pulse about 1/2 cup fronds, garlic, lemon zest and 1/4 teaspoon salt until finely chopped. Add 1/3 cup oil and purée.
  • Halve fennel bulbs lengthwise. Slice thinly with a mandoline or very sharp knife.
  • Season chicken with 1/2 teaspoon salt and 1/4 teaspoon pepper. Heat remaining 2 tablespoons oil in a large skillet over high heat. Brown chicken until skin is crisp, about 8 minutes. Transfer chicken to a plate, leaving drippings in pan.
  • Stir fennel seeds into skillet and cook for 30 seconds. Add sliced fennel and onion, seasoning with remaining 1/4 teaspoon salt and 1/4 teaspoon pepper. Reduce heat to medium and cook, tossing occasionally, until vegetables are caramelized, 15 to 20 minutes. Add Pernod and scrape up any browned bits in the bottom of the skillet; cook until liquid has evaporated, about 1 minute.
  • Lay chicken on top of the fennel-onion mixture. Pour 3 tablespoons water into the pan. Cover skillet and reduce heat to medium-low. Cook until chicken is just cooked through, 8 to 10 minutes. Uncover and cook off any excess liquid if necessary. Stir in lemon juice.
  • Serve chicken and vegetables topped with generous dollops of the fennel frond purée.

Nutrition Facts : @context http, Calories 507, UnsaturatedFat 31 grams, Carbohydrate 15 grams, Fat 42 grams, Fiber 5 grams, Protein 19 grams, SaturatedFat 8 grams, Sodium 629 milligrams, Sugar 7 grams, TransFat 0 grams

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