Provencal Chicken And Fennel Recipes

PROVENçAL CHICKEN AND FENNEL BRAISE

Steps:

• Heat the oil in a large deep frying pan, such as a wok, (that has a lid) and add the shallots, garlic and fennel quarters. Fry for 5 minutes until the vegetables are golden brown, then drain and spoon them into a dish - set to one side.
• Add the chicken breasts and bacon to the pan and fry for 5 minutes, or until the bacon is crisp and the chicken is coloured, then turn the chicken over and cook for a further 2 to 3 minutes.
• Sprinkle in the flour, stirring well before adding the stock and white wine; return the shallots, garlic and fennel to the pan, add the chopped tomatoes with the fresh thyme, then place the lid on the pan and simmer for 40 to 45 minutes.
• Adjust the seasoning with salt and pepper, and serve immediately in warmed bowls with fresh thyme and fennel fronds scattered over the top.
• Can be serve with mashed potatoes, steamed greens or crusty bread on a non-diet (non fast) day.

PROVENCAL CHICKEN AND FENNEL

Steps:

• Cut each fennel bulb in half lengthwise through the base.
• Cut each half into 4 wedges.
• In a large nonstick frying pan, combine the tomatoes, wine, orange zest, garlic, vinegar, and pepper flakes.
• Cook over medium heat, stirring occasionally, until the mixture comes to a boil.
• Reduce heat to medium low.
• Arrange the chicken and fennel over the tomato mixture, spooning a bit of the sauce over them.
• Cover and cook until the chicken is opaque throughout and the fennel is tender, about 25 minutes.
• Using a slotted spoon, transfer the chicken and vegetables to a warmed platter.
• Increase the heat to high and cook, stirring occasionally, until the sauce has thickened slightly, about 5 minutes.
• Spoon the sauce over the chicken and vegetables and sprinkle with the parsley.
• Serve and enjoy.

CHICKEN PROVENCAL

Steps:

• Preheat oven to 400°F.
• Season chicken pieces with salt, pepper, and thyme.
• Brown chicken pieces in olive oil.
• Saute onion and fennel in remaining oil until tender.
• Add garlic to onion, cooking just until fragrant before adding the wine to the pan.
• Simmer for about 5 minutes.
• Stir tomatoes, chicken broth and rosemary into the sauce then pour over the chicken in an ovenproof baking dish.
• Roast the chicken, covered, for 25-35 minutes or until chicken is no longer pink by the bone, adding olives during the last 5 minutes of cooking.
• Check seasoning again before serving.

PROVENçAL CHICKEN

Steps:

• Prepare a medium heat fire (325°F) in a wood-fired oven or cooker. If using a wood-fired oven, keep a small fire (one small log) going in the far left rear of the oven to maintain the heat throughout the cooking process.
• Combine the bread crumbs, herbes de Provence, the 1 teaspoon salt, and the 1/2 teaspoon pepper in a bowl. Pat the chicken dry, then toss in the bread-crumb mixture, and set aside on a baking sheet.
• Heat the olive oil in a large cast-iron skillet or shallow clay baking dish over medium heat and brown the chicken on all sides. Transfer the chicken to a shallow clay baking dish or ceramic-coated cast-iron cookware. Add the shallots, garlic, prunes, olives, capers, and fennel seeds. Combine the wine and honey plus any reserved orange juice and pour the liquid over the chicken. Add more salt and pepper. Cover tightly with a heavy ovenproof lid or aluminum foil and bake in the oven for 45 minutes, or until the chicken is tender and the mixture is bubbly. Uncover and place the orange wedges, skin side up, around the chicken, then cook for another 15 minutes to caramelize the chicken. Remove from the oven and let rest for 10 minutes before serving.