Michael Symons Braised Chicken Fennel And Potatoes Recipes

Steps:

• Trim fennel bulbs, and set aside fronds. In a blender or food processor, pulse about 1/2 cup fronds, garlic, lemon zest and 1/4 teaspoon salt until finely chopped. Add 1/3 cup oil and purée.
• Halve fennel bulbs lengthwise. Slice thinly with a mandoline or very sharp knife.
• Season chicken with 1/2 teaspoon salt and 1/4 teaspoon pepper. Heat remaining 2 tablespoons oil in a large skillet over high heat. Brown chicken until skin is crisp, about 8 minutes. Transfer chicken to a plate, leaving drippings in pan.
• Stir fennel seeds into skillet and cook for 30 seconds. Add sliced fennel and onion, seasoning with remaining 1/4 teaspoon salt and 1/4 teaspoon pepper. Reduce heat to medium and cook, tossing occasionally, until vegetables are caramelized, 15 to 20 minutes. Add Pernod and scrape up any browned bits in the bottom of the skillet; cook until liquid has evaporated, about 1 minute.
• Lay chicken on top of the fennel-onion mixture. Pour 3 tablespoons water into the pan. Cover skillet and reduce heat to medium-low. Cook until chicken is just cooked through, 8 to 10 minutes. Uncover and cook off any excess liquid if necessary. Stir in lemon juice.
• Serve chicken and vegetables topped with generous dollops of the fennel frond purée.

Steps:

• Place a large Dutch oven over medium-high heat and add a film of olive oil. Sprinkle the chicken on both sides with salt and pepper and then add to the pan skin-side down. Cook without moving too much until golden brown and crisp, 5 to 6 minutes. Flip and brown on the other side for 1 to 2 minutes. Remove to a plate and set aside.
• Drain half of the fat from the pan and then place it back over the heat. Add the sausage to the pan, breaking it up as you add it. Brown for 1 to 2 minutes while continuing to break it up with the back of a spoon. Stir in the onions, peppers and garlic with a pinch of salt and cook until the onions begin to soften, about 3 minutes. Season with salt and pepper and then add the tomatoes, chicken stock and oregano, scraping the bottom of the pan for brown bits.
• Nestle the chicken back in, cover and cook until the chicken is cooked through and the sauce has thickened, 20 to 30 minutes.
• Stir in the vinegar and parsley and serve.

Steps:

• Preheat oven to 425 degrees. In a deep 9-by-13-inch baking dish, toss potatoes with fennel (bulb and stalk), garlic, and 4 teaspoons oil. Season generously with salt and pepper. Bake, tossing occasionally, until potato edges are browned, 35 to 45 minutes.
• Meanwhile, in a large nonstick skillet over medium-high heat, warm remaining teaspoon oil. Season chicken with salt and pepper; cook, starting with skin side down, until browned on both sides, 6 to 10 minutes. Remove chicken.
• Wipe skillet with a paper towel; add broth, and bring to a boil. Add chicken and hot broth to potato mixture in baking dish; bake until chicken is no longer pink and an instant-read thermometer registers 165 degrees, 20 to 25 minutes. Garnish with fronds.

Steps:

• Cover the chicken breasts with plastic wrap and gently pound the chicken out to 1/4-inch thickness. Sprinkle the chicken with salt.
• Heat a large skillet over medium-high heat to 360 degrees F.
• Season the flour with salt in a small bowl. Combine the panko and Parmesan in a small bowl. Begin breading the chicken by dredging it in the flour, then the beaten eggs, then the panko mixture, shaking off any excess in between. Let sit at room temperature for up to 30 minutes.
• Add the oil to the hot skillet, followed by 2 pieces of chicken. Cook until golden brown and crisp on both sides and the chicken is cooked through, 2 to 3 minutes per side. Remove the chicken to a wire rack and season it lightly with salt. Repeat with the remaining chicken, adding more oil to the pan as necessary.
• Serve with a lemon wedge on top of each piece of chicken.

Steps:

• In a mixing bowl, whisk together the lemon juice, olive oil, oregano, rosemary, chile flakes, nutmeg, salt, pepper and garlic. Place the chicken pieces in a resealable bag and pour the marinade in, coating all of the meat. Allow the chicken to marinate, refrigerated, 1 to 4 hours or up to overnight.
• Set up a grill for cooking with indirect heat. If using a charcoal grill, build the coals on one side only. If using a gas grill, heat one side only. Allow the temperature to come up to 375 degrees F.
• Remove the chicken from the marinade. Place the chicken pieces skin-side up on the indirect-heat side of the grill and close the lid. Cook the chicken until almost cooked through, about 10 minutes. Move the chicken pieces over to the direct heat side of the grill and cook until nicely charred and cooked through, 2 to 3 minutes per side. Remove from the grill and allow to rest for 5 minutes before serving.

Steps:

• Set up a grill for cooking with indirect heat. If using a charcoal grill, build the coals on one side only. If using a gas grill, heat one side only.
• Place the potatoes in a cast-iron pan. In a mixing bowl, whisk together the lemon zest and juice, olive oil, mustard, garlic, oregano, a pinch of salt, some black pepper and 2 cups water. Pour the mixture over the potatoes and toss to combine. Turn the potatoes so they are cut-side down in the pan.
• Place the pan on the indirect-heat side of the grill, then close the lid and bake until the potatoes are tender, about 40 minutes. Remove from the grill and serve with a squeeze of lemon, a sprinkle of sea salt and a drizzle of olive oil.

Steps:

• Prepare a grill for indirect heat. If using a charcoal grill, build the hot coals on one side only. If using a gas grill, heat one side only to medium-high heat.
• Place a heavy-bottomed Dutch oven over direct heat. Add a drizzle of olive oil along with the potatoes. Season with salt and pepper and add the garlic. Cook, stirring occasionally, until golden brown on all sides, 5 to 7 minutes. Add enough water to cover the potatoes halfway, close the grill and steam until the potatoes are cooked through and the water has evaporated, 10 to 12 minutes.
• Lightly smash the potatoes with a potato masher and drizzle with more olive oil. Cook until the potatoes are crispy on the bottom, about 5 minutes. Serve sprinkled with flakey salt and dill and a squeeze of lemon.
• (Alternatively, you can cook the potatoes over medium-high heat on a stovetop.)

Steps:

• Set up a grill for cooking with indirect heat. If using a charcoal grill, build the coals on one side only. If using a gas grill, heat one side only. Place a heavy-bottomed enameled cast-iron pan over the direct heat side of the grill and add the olive oil.
• Add the onions, fennel and garlic with a pinch of salt and allow to begin to soften, 2 to 3 minutes. Stir in the tomato paste and cook until rusty, 2 to 3 minutes.
• Deglaze the pan with 1 cup water, scraping the bottom for any brown bits. Add all of the greens and season with salt and pepper.
• Cover the pan with a lid.
• Move the pan to the indirect-heat side of the grill, then close the lid and cook until the greens are wilted, 5 to 7 minutes. Remove from the grill and stir in the dill and lemon juice. Serve.

Steps:

• Cut potatoes into 1/4-inch slices and fennel into 1/4-inch wedges; reserve fronds. In a large skillet, heat olive oil over medium-high. Add fennel and cook, turning occasionally, until golden brown on both sides, 8 minutes. Add potatoes and cook until golden, about 3 minutes. Stir in broth, season with salt and pepper, and bring to a simmer. Cover and cook until vegetables are tender, about 12 minutes. Sprinkle with fennel fronds and serve with lemon wedges.

Steps:

• Season the roast liberally with salt, about 2 tablespoons, and refrigerate overnight.
• Pull the meat out an hour before cooking to take the chill off of it. In a large Dutch oven, render the bacon until slightly crispy. Remove the bacon and reserve. Dry off the meat with a paper towel and begin to brown it in that same pan for 2 minutes per side - remove and set aside.
• Add the carrots, shallot, and garlic with a pinch of salt and sweat for 4 minutes, or until you get a slight caramelization and the vegetables start to release their aromas. Add the coriander and bay leaves, and continue to sweat for 1 minute.
• Deglaze the pan with the cider, scraping the bottom with a wooden spoon. Add the beer, and thyme and bring to a simmer. Add the beef back in, along with the bacon and enough of the stock to cover the roast, approximately 8 Celsius Top with a lid, and place it in a 350 degree oven. Cook for 3-4 hours or until tender. Remove from the oven and skim any excess fat.
• Gently remove the meat to a platter. Spoon the vegetables on top and garnish with the torn mint, and lemon zest.

Steps:

• Heat oven to 350 degrees Heat a large Dutch oven over medium high heat and add the olive oil. Season the chicken with salt and pepper and add to the hotpot. Sear the chicken until golden brown on both sides, about 2 minutes per side. Remove the chicken from the pot and pour out a little of the excess fat. Add the onions, potatoes, and fennel. Michael tip: if you don't like fennel you can use celery. Cook for another 2 minutes. Deglaze with the wine and add the chicken back to the pot. Add the garlic, thyme and chili flakes. Pour over the water and add the bay leaf and a couple more sprigs of thyme. Cover and place in the oven until the chicken is tender, about 30-45 minutes. Remove pot from oven when chicken is fully cooked. Finish dish with orange zest and juice, two sprigs of thyme and a drizzle of olive oil. Serve with crusty bread. This recipe was styled by chef Karen Pickus for Good Morning America. Recipe courtesy Michael Symon.