Slow Cooked Chicken With Fennel Olives And Scallions Recipes

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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

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.

ROAST CHICKEN WITH FENNEL & OLIVES



Roast chicken with fennel & olives image

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

6 tbsp olive oil
2 large fennel bulbs , cut into thin wedges
4 large garlic cloves , peeled and bashed
1 ½kg whole chicken
1 lemon , halved
½ small bunch of thyme
2 x 400g cans chopped tomatoes
100g pitted black olives
250g quick-cook polenta
70g grated parmesan

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



Skillet Roast Chicken with Fennel, Parsnips, and Scallions image

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

3 tablespoons olive oil, divided
1 3 1/2-4-pound chicken
Kosher salt, freshly ground pepper
1 fennel bulb, sliced lengthwise 1/2" thick
2 large parsnips, peeled, sliced 1/2" thick on the diagonal
1 bunch scallions
3 wide strips lemon zest
Lemon wedges (for serving)

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



Slow-Cooker Lemon-Pepper Chicken with Green Olives and Potatoes image

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

1 1/2 lb baby Yukon Gold potatoes, halved
2 1/2 teaspoons lemon pepper seasoning
2 teaspoons finely chopped fresh thyme leaves
1 teaspoon salt
1/2 teaspoon pepper
6 bone-in skin-on chicken thighs (about 2 1/2 lb)
1 tablespoon olive oil
1 medium onion, chopped
4 cloves garlic, finely chopped
1/4 cup Progresso™ chicken broth (from 32-oz carton)
1 teaspoon grated lemon peel
3/4 cup Castelvetrano green olives, unpitted
2 tablespoons chopped fresh Italian (flat-leaf) parsley
Lemon wedges

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



Slow Cooker Chicken With Olives image

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

3 large potatoes, peeled and cut in half
1 large green bell pepper, cut into strips
1 medium onion, chopped
3 garlic cloves, crushed
1 (15 ounce) can tomato sauce
1/2 cup chicken broth
1/2 cup pimento stuffed olive
1 teaspoon olive oil
1 tablespoon tomato paste
1/2 teaspoon salt
1/2 teaspoon ground black pepper
1 bay leaf
6 chicken legs with thigh, skin and fat removed (about 3 lb.)

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



Chicken Roasted With Fennel And Green Olives image

Provided by Linda Wells

Categories     dinner, roasts, main course

Time 30m

Yield Two to four servings

Number Of Ingredients 11

1 3 1/2-pound roasting chicken, washed and dried well
1 teaspoon lemon zest, finely chopped
2 cloves garlic, finely chopped
1 teaspoon crushed or coarsely ground fennel seeds
1 tablespoon finely chopped parsley
1 1/4 teaspoons salt
1/2 teaspoon freshly ground pepper
3 to 4 tablespoons olive oil
1 lemon, quartered
1/3 cup picholine olives (or any firm, unpitted green olive), cracked with the flat of a chef's knife
Dried fennel branches (optional)

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



Slow Cooked Chicken With Fennel, Olives and Scallions image

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

1 tablespoon extra-virgin olive oil
2 -4 chicken breasts, boneless and skinless (cut into large pieces)
1/2 teaspoon salt
1/4 teaspoon fresh ground black pepper
4 garlic cloves, minced
2 tablespoons minced rosemary
2 cups dry white wine, plus extra if needed
1 fennel bulb, trimmed, quartered, and very thinly sliced
12 scallions, white and green parts, thinly sliced on the diagonal
1/2 cup oil-cured black olive, pitted and halved
2 tablespoons white wine vinegar or 2 tablespoons red wine vinegar

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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