CHICKEN WITH FENNEL-CREAM SAUCE AND PENNE
Provided by Rachael Ray : Food Network
Time 1h55m
Yield 4 servings
Number Of Ingredients 23
Steps:
- For the chicken: Place the chicken in a pot and add the bay leaves, carrots, celery, lemons, onions, peppercorns, rosemary, thyme and some salt. Cover with water and bring to a boil. Reduce the heat to a simmer and poach the chicken for 1 hour. When the chicken is cool enough to handle, discard the skin and bones and separate the meat into bite-size pieces. Strain the stock and reserve.
- For the pasta: Meanwhile, heat the butter and EVOO in a saucepan over medium-low to medium heat. Add the fennel, garlic and onions and cook very slowly until they are very sweet and soft, 20 to 25 minutes (do not let the onions brown). Deglaze the pan with the wine, scraping up any browned bits with a wooden spoon.
- Transfer the fennel mixture to a blender or food processor and add the heavy cream and 1 cup reserved poaching liquid (or chicken stock). Puree until smooth, then return the mixture to the pot, season with salt and white pepper and simmer over low heat to thicken the sauce a little, 10 to 15 minutes. Add one-third of the chicken to the sauce and reserve the remaining chicken for another use.
- Bring a large pot of water to a boil for the pasta and season with salt. Cook the pasta until al dente. Scoop out a bit of the cooking liquid and add it to the sauce to thin it slightly. Drain the pasta, then add it to the sauce and toss to combine. Garnish the pasta with the pine nuts, cheese, fennel fronds and tarragon.
CHICKEN BREASTS WITH FENNEL AND LEMON
Lemon is chicken's best friend - stuffed whole inside a roasting bird with a sprig of rosemary; wrapped in foil, baked soft and puréed for a sauce, à la Jean-Georges Vongerichten; or tossed with fennel and egg yolk for a rich, tangy sauce as in this recipe from the food writer Marlena Spieler. It is a simple, rich and wonderfully elegant way to prepare the humble chicken breast. First, lightly brown the chicken and remove it from the pan. Add the fennel, wine, lemon zest, broth and a pinch of cinnamon (trust us) to the pan and bring it all to a boil, reducing until it thickens. Return the chicken to the pan and let it simmer while you beat a couple of egg yolks and some lemon juice together. Incorporate a bit of the pan sauce into the egg yolk mixture, then add it all to the pan. Cook a bit more until the sauce is creamy and your mouth waters with anticipation.
Provided by The New York Times
Categories main course
Time 45m
Yield 4 servings
Number Of Ingredients 9
Steps:
- Zest lemon and slice zest into matchsticks. Juice lemon, strain and reserve.
- Lightly sprinkle chicken with salt. Put deep frying pan over medium-high heat, pour in oil and gently sauté chicken breasts, about two minutes per side, until they are about half-cooked. Remove from pan.
- Pour off oil and discard, then add fennel, wine and lemon zest to pan. Bring to boil over high heat and cook until wine is reduced by about half and fennel is tender. Add broth and cinnamon, bring to boil and cook about 5 minutes to reduce sauce a bit.
- Add chicken with its juices and cook for 2 or 3 minutes.
- Meanwhile, in a small bowl, beat egg yolks with half the lemon juice (about 1 tablespoon), then ladle in about 1/4 cup of sauce. Mix well, then add to pan, mixing well. Cook over medium heat, stirring a bit, until sauce appears creamy. Taste and add more lemon juice, if you like.
Nutrition Facts : @context http, Calories 407, UnsaturatedFat 9 grams, Carbohydrate 11 grams, Fat 14 grams, Fiber 3 grams, Protein 42 grams, SaturatedFat 3 grams, Sodium 975 milligrams, Sugar 4 grams, TransFat 0 grams
SAUTEED CHICKEN BREASTS WITH FENNEL AND ROSEMARY
The flavors of fennel, garlic, and rosemary married with chicken. The original recipe appeared in Food and Wine and later reprinted on another site. This is my own rendition designed to be both WW point friendly and core. This works really well with steamed carrots, polenta or mashed potatoes.
Provided by justcallmetoni
Categories Chicken Breast
Time 30m
Yield 4 serving(s)
Number Of Ingredients 9
Steps:
- In a large nonstick frying pan, heat 2 1/2 teaspoon of the oil over moderately high heat. Add the fennel and half of the rosemary.
- Cook, stirring frequently, until the fennel is golden brown and almost done, about 10 minutes. Add broth and bring to a boil. Cover, reduce the heat and simmer until the fennel is tender, about 3 minutes. Remove the fennel and the cooking liquid from the pan.
- Heat the remaining 1 1/2 teaspoons oil over moderate heat. Pound chicken breasts so they are of an even thickness. Season the chicken with the 1/4 teaspoon salt and 1/8 teaspoon of the pepper. Add the chicken to the pan with the remaining 1 teaspoon of rosemary and cook until brown, about 4 minutes. Turn and cook until almost done, about 3 minutes longer.
- Add the garlic; cook, stirring, for 30 seconds. Add the fennel and its cooking liquid and the remaining 1/8 teaspoon pepper. Bring to a simmer. Move the fennel so that it sits on top of the chicken. Cover the pan and simmer on very low heat for 3 minutes. Stir in the parsley and serve.
Nutrition Facts : Calories 200.8, Fat 7.9, SaturatedFat 1.3, Cholesterol 75.5, Sodium 472.2, Carbohydrate 5.8, Fiber 2.4, Sugar 0.1, Protein 26.2
CHICKEN BREASTS WITH FENNEL AND LEMON
From the NYTimes Jan 31, 2007. Very easy, relatively quick, and delicious. As the article said, it was like a burst of sunshine in the middle of winter.
Provided by Nolita_Food
Categories Chicken Breast
Time 45m
Yield 4 serving(s)
Number Of Ingredients 9
Steps:
- Zest lemon and slice zest into matchstick. Juice lemon, strain and set aside.
- Lightly salt chicken breasts. Put a deep frying pan over medium high heat, pour in oil and saute chicken, about 3 minutes on each side until they are half ay done. Cooking time really depends on the thickness of the pieces you use.
- Discard oil, then add lemon zest, fennel, and wine to pan. Bring to boil over high heat and let cook until the wine reduces by about half and fennel is tender. Add broth and cinnamon, bring to boil and cook about 5 minutes to reduce the sauce a little bit.
- Add chicken and let simmer for about 2 to 3 minutes.
- In the mean time, in a small bowl, beat egg yolks with half of the lemon juice, then ladle in about 1/4 cup of the sauce and mix well. Add the mixture to pan. Cook over medium heat, stirring a little bit until sauce is creamy. Taste for seasoning, and add more lemon juice if you like.
- You can serve this dish stand alone. I served it with spagetti drizzle with a bit of olive oil.
Nutrition Facts : Calories 378.1, Fat 11.4, SaturatedFat 2.3, Cholesterol 193.2, Sodium 340.9, Carbohydrate 10, Fiber 3.1, Sugar 1.1, Protein 42.9
CHICKEN BREASTS WITH FENNEL-MUSTARD BUTTER AND RADICCHIO
Steps:
- For Fennel-mustard butter:
- Stir fennel seeds in small skillet over high heat until beginning to brown, about 1 minute. Place in spice mill and grind to coarse powder. Transfer to small bowl. Add remaining ingredients; stir to blend. Season with salt and pepper. (Can be made 2 days ahead. Cover and chill.)
- For Chicken:
- Whisk oil, lemon juice, and garlic in small bowl to blend. Place chicken in 13x9x2-inch glass baking dish. Sprinkle with salt and pepper. Pour oil mixture over. Turn to coat. Cover with plastic wrap; refrigerate at least 1 hour and up to 3 hours.
- Heat 2 heavy large skillets over medium-high heat. Add 3 chicken breasts with some of marinade to each skillet; sauté until cooked through, about 3 minutes per side. Transfer chicken to platter. Place 2 teaspoons fennel-mustard butter atop each chicken breast. Melt 1/4 cup mustard-fennel butter in 1 skillet over medium-high heat. Add anchovies; mash with fork. Stir in radicchio and capers; sauté until radicchio just begins to wilt, about 1 minute. Spoon radicchio atop chicken breasts.
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SAUTéED CHICKEN BREASTS WITH FENNEL AND ROSEMARY RECIPE
From foodandwine.com
3/5 (622)Total Time 35 mins
- In a large nonstick frying pan, heat 1 tablespoon of the oil over moderately high heat. Add the fennel, 1 teaspoon of the rosemary, and 1/4 teaspoon of the salt. Cook, stirring frequently, until the fennel is golden brown and almost done, about 12 minutes. Add the broth and bring to a boil. Cover, reduce the heat and simmer until the fennel is tender, about 3 minutes. Remove the fennel and the cooking liquid from the pan.
- Wipe out the pan and heat the remaining 1 tablespoon oil over moderate heat. Season the chicken with the remaining 1/4 teaspoon salt and 1/8 teaspoon of the pepper. Add the chicken to the pan with the remaining 1 teaspoon of rosemary and cook until brown, about 5 minutes. Turn and cook until almost done, about 3 minutes longer. Add the garlic; cook, stirring, for 30 seconds. Add the fennel and its cooking liquid and the remaining 1/8 teaspoon pepper. Bring to a simmer. Cover the pan and remove from the heat. Let steam 5 minutes. Stir in the parsley.
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- For the chicken: Position a rack in the middle of the oven and preheat to 450 degrees F. Season the chicken thighs generously with salt and pepper. Heat a large ovenproof skillet over medium-high heat, add oil, and heat until shimmering. Cook chicken skin side down until golden and crispy, about 8 minutes. Turn chicken and brown for another 2 minutes. Transfer chicken to a plate. Pour off 1 tablespoon of the pan drippings and reserve; leave just enough oil in the skillet to evenly cover the bottom, discard the rest.
- Add the fennel, onions, garlic, oregano, and red pepper flakes to the skillet and cook until the vegetables just begin to wilt, about 3 minutes. Stir in the tomatoes and olives. Arrange the chicken, skin side up, on top of the vegetable mixture and bake, uncovered, until the chicken is cooked through, about 20 to 30 minutes.
- While the chicken bakes, make the couscous: Rinse the couscous in a fine mesh sieve under cold water until the water runs clear. Put couscous into a medium bowl and set aside. In a small saucepan add the chicken broth, reserved drippings, the 1 teaspoon salt, nutmeg, cayenne, and black pepper and bring to a boil. Add the broth to the couscous and cover with plastic wrap and set aside until the liquid has been absorbed and the couscous is plump, about 5 minutes.
- Toast the pine nuts in a small skillet over medium-high heat, tossing in the pan until golden brown, about 2 to 3 minutes. Add the orange zest, fennel fronds and parsley.
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