BRAISED FENNEL AND PARSNIPS
Provided by Marcela Valladolid
Categories side-dish
Time 1h
Yield 6 servings
Number Of Ingredients 13
Steps:
- In a heavy large saute pan, heat the oil on medium-high heat. Add the parsnips and onions and saute for about 1 minute. Add the garlic, fennel and poblanos and saute for another 2 minutes. Add the chicken broth and stout beer and bring to a boil. Add the bay leaf, rosemary sprig and thyme sprig. Lower to a simmer and cover. Cook on low heat until the vegetables are soft and cooked through, about 40 minutes.
- Remove the vegetables from the cooking liquid. Reduce the cooking liquid to 1 cup. Drizzle the reduced liquid over the vegetables and top with the chopped thyme and oregano. Season with salt and pepper, mixing well to evenly incorporate. Serve immediately.
SKILLET ROAST CHICKEN WITH FENNEL, PARSNIPS, AND SCALLIONS
A beautifully browned bird and seasonal vegetables cook in a single skillet for an effortless dinner. Swap in carrots, quartered onions, or tiny potatoes-anything goes.
Provided by Dawn Perry
Categories Chicken Dinner Fennel Parsnip Green Onion/Scallion Bon Appétit One-Pot Meal
Number Of Ingredients 8
Steps:
- Preheat oven to 425°. Heat 1 tablespoon oil in a large ovenproof skillet over medium-high. Season chicken inside and out with salt and pepper and cook, breast side down, until a beautiful golden brown. Use tongs to gently rotate chicken, being careful not to tear skin, and brown on all sides, 12-15 minutes total; transfer to a plate. Reserve skillet.
- Toss fennel, parsnips, scallions, and lemon zest in skillet with remaining 2 tablespoons oil; season with salt and pepper. Place chicken, breast side up, on top of vegetables. Roast until an instant-read thermometer inserted into the thickest part of chicken thigh registers 165°, 35-40 minutes. (You can also check doneness by cutting into thigh meat right at the joint. If the juices run clear, the bird is ready.) Transfer chicken to a cutting board and let rest at least 10 minutes before carving.
- Serve chicken and vegetables with pan juices for spooning over and lemon wedges.
ROAST CHICKEN WITH FENNEL
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
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
PAN-RAOSTED CHICKEN WITH FENNEL, PARSNIPS & SCALLIONS RECIPE - (4.6/5)
Provided by á-174535
Number Of Ingredients 8
Steps:
- Preheat oven to 425°F. Heat 1 tablespoon oil in a large ovenproof skillet over medium-high. Season chicken inside and out with salt and pepper and cook, breast side down, until a beautiful golden brown. Use tongs to gently rotate chicken, being careful not to tear skin, and brown on all sides, 12-15 minutes total; transfer to a plate. Reserve skillet. Toss fennel, parsnips, scallions, and lemon zest in skillet with remaining 2 tablespoons oil; season with salt and pepper. Place chicken, breast side up, on top of vegetables. Roast until an instant-read thermometer inserted into the thickest part of chicken thigh registers 165°, 35-40 minutes. (You can also check doneness by cutting into thigh meat right at the joint. If the juices run clear, the bird is ready.) Transfer chicken to a cutting board and let rest at least 10 minutes before carving. Serve chicken and vegetables with pan juices for spooning over and lemon wedges.
CHICKEN WITH PARSNIPS AND CARROTS
Make and share this Chicken With Parsnips and Carrots recipe from Food.com.
Provided by katew
Categories One Dish Meal
Time 50m
Yield 4-6 serving(s)
Number Of Ingredients 9
Steps:
- Place chicken, oil and salt in a bowl, toss to coat.
- Heat a large pot over high heat.
- Add chicken, cook in batches , 3 minutes each side till well browned.
- Seat aside.
- Add leek, garlic and thyme and cook 4 minutes till soft.
- Return chicken to pot, add vegetables and stock.
- Bring to the boil, reduce heat, cover and cook on low.
- Cook 25 minutes or till vegies are tender and chicken cooked through.
Nutrition Facts : Calories 162.9, Fat 7.8, SaturatedFat 1.2, Cholesterol 1.8, Sodium 121.4, Carbohydrate 21.3, Fiber 4.2, Sugar 6.5, Protein 3.2
ROAST CHICKEN AND SCALLIONS
Provided by Ian Knauer
Categories Chicken Onion Roast Kid-Friendly Dinner Gourmet Sugar Conscious Paleo Dairy Free Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free Kosher Small Plates
Yield Makes 4 to 6 servings
Number Of Ingredients 4
Steps:
- Put a flameproof shallow baking pan on rack in upper third of oven and preheat oven to 500°F.
- Pat chicken dry. Cut scallions into 2-inch-long pieces, then toss with chicken, oil, 1 teaspoon salt, and 1/2 teaspoon pepper in a bowl. Roast, without crowding, in hot pan until chicken is browned in spots and just cooked through, about 25 minutes.
- Transfer chicken and scallions to a serving dish, then straddle pan over 2 burners. Add wine and cook over medium heat, scraping up brown bits, 1 minute. Pour sauce over chicken.
ROAST CHICKEN AND SCALLIONS
One heavy rimmed baking sheet is all you'll need-everything is cooked on it. Roasting a quartered chicken instead of a whole one takes less time.
Provided by Martha Stewart
Categories Chicken Recipes
Time 55m
Number Of Ingredients 5
Steps:
- Preheat oven to 450 degrees. Brush chicken on both sides with oil, and season generously with salt and pepper. Arrange chicken, skin side up, on a rimmed baking sheet. Roast for 40 minutes.
- Add scallions to sheet. Roast until an instant-read thermometer inserted into thickest part of the chicken's thigh registers 165 degrees and scallions are just tender, 5 to 7 minutes. Transfer to a platter; reserve baking sheet. Let chicken stand for 10 minutes before carving.
- Set baking sheet on 2 burners over medium heat. Slowly add wine, and cook, scraping brown bits with a wooden spoon, until bubbling. Pour sauce into a bowl; skim excess fat. Serve chicken and scallions with sauce.
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- Preheat oven to 425°. Heat 1 Tbsp. oil in a large ovenproof skillet over medium-high. Season chicken inside and out with salt and pepper and cook, breast side down, until a beautiful golden brown. Use tongs to gently rotate chicken, being careful not to tear skin, and brown on all sides, 12–15 minutes total; transfer to a plate. Reserve skillet.
- Toss fennel, parsnips, scallions, and lemon zest in skillet with remaining 2 Tbsp. oil; season with salt and pepper. Place chicken, breast side up, on top of vegetables. Roast until an instant-read thermometer inserted into the thickest part of chicken thigh registers 165°, 35–40 minutes. (You can also check doneness by cutting into thigh meat right at the joint. If the juices run clear, the bird is ready.) Transfer chicken to a cutting board and let rest at least 10 minutes before carving.
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