CHICKEN THIGHS WITH OLIVES AND FENNEL
Provided by Food Network Kitchen
Categories main-dish
Time 35m
Yield 4 servings
Number Of Ingredients 11
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.
ROAST CHICKEN WITH FENNEL & OLIVES
Serve this easy midweek roast with a side of creamy polenta. It's deeply flavoured and aromatic thanks to garlic, thyme and fennel
Provided by Esther Clark
Categories Dinner, Main course, Supper
Time 1h50m
Number Of Ingredients 10
Steps:
- Heat the oven to 190C/170C fan/gas 5. Toss 2 tbsp of the oil with the fennel and garlic and spread out on a tray. Rub the chicken with a further 2 tbsp oil, push the lemon halves and thyme into the carcass and season the skin generously. Sit the chicken in the tin and roast for 1 hr, then stir through the tomatoes and olives, season and return to the oven for 20-25 mins, or until the chicken is cooked through. To check, pierce the thigh with a skewer - the juices should run clear.
- Cook the polenta following pack instructions, then stir through the remaining olive oil and parmesan and season to taste. Carve the chicken and serve with the tomato sauce and cheesy polenta.
Nutrition Facts : Calories 669 calories, Fat 44 grams fat, SaturatedFat 11 grams saturated fat, Carbohydrate 25 grams carbohydrates, Sugar 7 grams sugar, Fiber 7 grams fiber, Protein 41 grams protein, Sodium 1.9 milligram of sodium
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.
SLOW-COOKER LEMON-PEPPER CHICKEN WITH GREEN OLIVES AND POTATOES
Buttery olives, rich chicken, creamy potatoes in a luscious sauce brightened up with lemon and fresh herbs-this isn't just a tasty dinner, this recipe is also a lesson in great slow cooking. We say this because it uses several techniques to maximize flavor, while still delivering on the hands-off convenience that slow cookers promise. Here's what we mean: This recipe starts with browning the chicken on the stove-we know, we know, this doesn't seem very convenient, but bear with us-browning is a chemical reaction that creates flavor, and it can't happen inside a slow cooker, which cooks at too low a temperature for this process to occur. So yes, you have to wash a skillet, but it will pay off in terms of flavor-and the washing is actually made easy because of the deglazing step. But before we get to that, there are the onions. As long as the skillet is dirty, it makes sense to sauté the onions as well. Onions that go into the slow cooker raw can end up undercooked and acrid-tasting, so browning the onions in the chicken fat left behind in your skillet is setting you up for success. Adding some broth, after you've cooked and removed the onions, will allow you to scrape up the browned bits stuck to the bottom of the skillet-and those little bits are cooking gold. Adding the deglazing liquid to the slow cooker means all the complex flavor you've developed through the simple act of browning will infuse the finished dish. And like we said, washing your skillet is a breeze after deglazing because you've already gotten rid of the sticky bits without any scrubbing. With such a flavorful start, your dish only needs low heat and time to cook up into something truly excellent and absolutely impressive.
Provided by By Betty Crocker Kitchens
Categories Dinner
Time 5h35m
Yield 6
Number Of Ingredients 14
Steps:
- Spray 5-quart slow cooker with cooking spray. Add potatoes, 1 teaspoon of the lemon pepper seasoning, 1 teaspoon of the thyme, 1/2 teaspoon of the salt and 1/4 teaspoon of the pepper. Toss to coat.
- Season chicken with remaining 1 1/2 teaspoons lemon pepper seasoning, remaining 1/2 teaspoon salt and remaining 1/4 teaspoon pepper. In 12-inch skillet, heat oil over medium-high heat. Arrange chicken thighs, skin-side down, in skillet; cook, turning once, 6 to 7 minutes or until browned.
- Transfer chicken to slow cooker.
- Drain all but 1 tablespoon drippings from skillet. Add onion; cook and stir 4 minutes over medium heat. Add garlic; cook and stir 1 to 2 minutes or until onions are lightly brown. Transfer onion mixture to slow cooker.
- Add broth and lemon peel to skillet; heat to boiling over medium heat, scraping up brown bits on bottom of skillet. Transfer to slow cooker.
- Add green olives to slow cooker. Cover; cook on Low heat setting 5 to 6 hours or until chicken is cooked through (at least 165°F) and potatoes are tender.
- Garnish with remaining 1 teaspoon thyme and the parsley. Serve with lemon wedges on the side.
Nutrition Facts : Calories 410, Carbohydrate 24 g, Cholesterol 100 mg, Fat 3 1/2, Fiber 4 g, Protein 34 g, SaturatedFat 4 1/2 g, ServingSize 1 Thigh and 3/4 Cup Vegetables, Sodium 970 mg, Sugar 2 g, TransFat 0 g
SLOW COOKER CHICKEN WITH OLIVES
Make and share this Slow Cooker Chicken With Olives recipe from Food.com.
Provided by Sageca
Categories One Dish Meal
Time 6h20m
Yield 6 serving(s)
Number Of Ingredients 13
Steps:
- Combine all ingredients except chicken in a 4-1/2 quart crock pot. Mix well.
- Add chicken, stir until well mixed.
- Cover and cook on HIGH heat setting for 5 hours or LOW heat setting for 8 hours or until chicken is cooked through and tender and potatoes can be easily pierced.
- Discard bay leaf.
- Remove excess fat on the chicken before adding to the post.
- I made 1/2 the recipe with success.
CHICKEN ROASTED WITH FENNEL AND GREEN OLIVES
Provided by Linda Wells
Categories dinner, roasts, main course
Time 30m
Yield Two to four servings
Number Of Ingredients 11
Steps:
- Preheat the oven to 400 degrees.
- Split the chicken in half, slicing only through the backbone and removing it, or ask your butcher to do this.
- In a small bowl, combine the lemon zest, garlic, fennel seeds and parsley with one teaspoon of salt, a quarter teaspoon of freshly ground pepper and two tablespoons olive oil.
- Rub three-quarters of the resulting paste evenly under the skin of the chicken, including the thighs, being careful not to tear the skin. Rub the remaining paste on the underside of the chicken. Squeeze the juice of the lemon quarters on the cut surfaces and save the lemon.
- Choose a baking dish that snugly accommodates the butterflied chicken. Oil the pan lightly and scatter half of the olives, the lemon quarters and the fennel branches (if used) about the pan. Place the chicken skin-side up in the dish with the wing tips tucked under. Brush lightly with oil, sprinkle with salt and pepper to taste and scatter the remaining olives over the chicken.
- Place the chicken, uncovered, on the middle rack of the oven.
- Roast the chicken, basting every 15 minutes, until it is golden brown and the joints move freely. The chicken is done when the internal temperature reads 170 degrees, about one hour.
Nutrition Facts : @context http, Calories 743, UnsaturatedFat 39 grams, Carbohydrate 3 grams, Fat 58 grams, Fiber 1 gram, Protein 50 grams, SaturatedFat 15 grams, Sodium 1002 milligrams, Sugar 0 grams
SLOW COOKED CHICKEN WITH FENNEL, OLIVES AND SCALLIONS
This is another great recipe from my cooking class. We all couldn't stop eating this. Be sure to cut the fennel as thinly as possible for the most delicate texture and flavor.
Provided by Ceezie
Categories Chicken Breast
Time 1h
Yield 2-4 serving(s)
Number Of Ingredients 11
Steps:
- Heat the olive oil in a 14-inch skillet over a medium-high flame. Add the chicken pieces and cook until browned on both sides, turning once, about 5 minutes per side.
- Season with salt and pepper; add the garlic and rosemary; cook 2 more minutes.
- Deglaze with the wine, lower the heat to medium-low, and cover; cook the chicken 15 minutes, adding a little warm water if the liquid dries out.
- Fold in the fennel, scallions, olives, and vinegar, and cook 30 more minutes, or until the chicken is tender and the fennel is soft, still covered. Serve hot.
Nutrition Facts : Calories 617.5, Fat 24.3, SaturatedFat 5.3, Cholesterol 92.8, Sodium 1008.3, Carbohydrate 25.9, Fiber 7.5, Sugar 4.4, Protein 34.2
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