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.
BROILED CHICKEN THIGHS WITH ORANGES, FENNEL AND GREEN OLIVES
It's important to use smaller chicken thighs; if all you can get are the larger ones, it's best to cut them in half. If you don't have Maras pepper, it's worth buying, since its distinctive flavor will add depth and a sly heat to all kinds of dishes.
Provided by John Willoughby and Chris Schlesinger
Categories dinner, main course
Time 45m
Yield 4 servings
Number Of Ingredients 10
Steps:
- Heat the broiler (to high if you have the option).
- Combine the fennel, onion, olives, garlic, Maras pepper and 2 tablespoons oil in a large bowl, sprinkle with salt and pepper and toss gently. Spread this mixture in a 9-by-12-inch baking dish or disposable foil pan and scatter orange sections on top.
- Add the chicken and remaining tablespoon of oil to the now-empty bowl, sprinkle with salt and pepper, and toss to coat. Place thighs on top of fennel mixture, skin side down.
- Place under broiler with pan about 4 inches from the flame and broil for 10 minutes, turning pan front to back after 4 minutes. Turn chicken skin side up and continue to broil, switching pan back to front after about 3 minutes and broiling until the skin is crisp and dark brown and the chicken is opaque throughout (or until center of flesh registers 165 degrees on instant-read thermometer), 5 to 7 minutes more. Serve with crusty bread or couscous to soak up the juices.
Nutrition Facts : @context http, Calories 293, UnsaturatedFat 17 grams, Carbohydrate 13 grams, Fat 23 grams, Fiber 4 grams, Protein 11 grams, SaturatedFat 4 grams, Sodium 465 milligrams, Sugar 6 grams, TransFat 0 grams
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
CRISPY GARLIC-BROILED CHICKEN THIGHS
These garlicky chicken thighs are also great on the grill. -Kelley French, Colchester, Vermont
Provided by Taste of Home
Categories Dinner
Time 25m
Yield 4 servings.
Number Of Ingredients 5
Steps:
- In a large bowl, mix the butter, soy sauce, garlic and pepper. Reserve 1/4 cup soy mixture for basting. Add chicken to remaining soy mixture; turn to coat., Place chicken on a broiler pan, skin side down. Broil 4-6 in. from the heat for 10-15 minutes on each side or until a thermometer reads 170°-175°. Brush occasionally with reserved soy mixture during the last 10 minutes of cooking.
Nutrition Facts : Calories 598 calories, Fat 44g fat (18g saturated fat), Cholesterol 201mg cholesterol, Sodium 833mg sodium, Carbohydrate 3g carbohydrate (0 sugars, Fiber 0 fiber), Protein 46g protein.
ORANGE BRAISED CHICKEN THIGHS WITH GREEN OLIVES
Categories Chicken Citrus Olive Poultry Braise Quick & Easy Wheat/Gluten-Free Winter Gourmet
Yield Serves 2
Number Of Ingredients 9
Steps:
- Rinse chicken and pat dry. Season chicken with salt and pepper. In a heavy skillet heat oil over moderately high heat until hot but not smoking and brown chicken, transferring as browned to a plate.
- Pour off all but about 1 tablespoon fat from pan. Reduce heat to moderate and in skillet cook garlic, stirring, until it begins to turn golden. Add onion and cook, stirring, until pale golden. Stir in cumin, citrus juices, and salt and pepper to taste and add chicken and olives. Simmer chicken, covered, 25 minutes, or until tender.
BRAISED CHICKEN THIGHS WITH GREENS AND OLIVES
In this quick and comforting one-pot, stove-top meal, chicken thighs are browned, then simmered with sturdy greens. When they're in season, pleasantly bitter dandelion greens are lovely here. But any structured greens with a tendency to wilt when cooked, like escarole, kale and even Swiss chard, will work here, so feel free to use whatever you have on hand. Olives and raisins, tossed in at the very end, add some salty and sweet notes. Round out the meal with a loaf of crusty bread - it's perfect to sop up this brothy braise.
Provided by Colu Henry
Categories dinner, weekday, weeknight, poultry, main course
Time 40m
Yield 4 servings
Number Of Ingredients 12
Steps:
- Season chicken thighs well with salt and pepper. In a large heavy-bottomed skillet, heat oil over medium-high heat. Add the chicken thighs, skin-side down, and cook undisturbed until nicely browned, about 5 to 6 minutes. Flip and brown the other side, about 4 to 5 minutes more. Transfer to a plate and set aside.
- Pour off all but 2 tablespoons of fat from the pan and return to medium-low heat. Add red onion, and cook until it begins to soften, about 1 to 2 minutes. Add garlic and red-pepper flakes, if using, and cook for 30 seconds more.
- Add chopped greens to the pan and stir, tossing to coat in the residual chicken fat. It may seem like a lot of greens, but they will cook down. Add the chicken thighs and any juices that have accumulated back to the pan and lay them on top of the greens. Pour in enough of the chicken stock to come up to the chicken about halfway. Bring the chicken to a gentle simmer. Partly cover and allow the chicken to finish cooking through, about 20 minutes more.
- Stir in olives and raisins and cook uncovered until they are warmed through, and the raisins are nicely plumped, about 1 minute more. Garnish with parsley, if using, and serve. Season with flaky salt, if desired.
Nutrition Facts : @context http, Calories 518, UnsaturatedFat 26 grams, Carbohydrate 12 grams, Fat 38 grams, Fiber 2 grams, Protein 32 grams, SaturatedFat 9 grams, Sodium 745 milligrams, Sugar 5 grams, TransFat 0 grams
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