Best Provencal Chicken And Fennel Recipes

PROVENCAL CHICKEN AND FENNEL

Steps:

• Cut each fennel bulb in half lengthwise through the base.
• Cut each half into 4 wedges.
• In a large nonstick frying pan, combine the tomatoes, wine, orange zest, garlic, vinegar, and pepper flakes.
• Cook over medium heat, stirring occasionally, until the mixture comes to a boil.
• Reduce heat to medium low.
• Arrange the chicken and fennel over the tomato mixture, spooning a bit of the sauce over them.
• Cover and cook until the chicken is opaque throughout and the fennel is tender, about 25 minutes.
• Using a slotted spoon, transfer the chicken and vegetables to a warmed platter.
• Increase the heat to high and cook, stirring occasionally, until the sauce has thickened slightly, about 5 minutes.
• Spoon the sauce over the chicken and vegetables and sprinkle with the parsley.
• Serve and enjoy.

BRAISED CHICKEN WITH TOMATOES AND OLIVES (POULET PROVENCAL)

Steps:

• Preheat convection oven to 400°F or regular oven to 425°F with rack in middle.
• Toss together tomatoes, onion, olives, sliced garlic, 2 tablespoons oil, 1 teaspoon herbes de Provence, fennel seeds, 1/2 teaspoon salt, and 1/4 teaspoon pepper in a 13- by 9-inch or other 3-quart shallow baking dish. Push vegetables to sides of dish to make room for chicken.
• Stir together minced garlic, 1 teaspoon salt, 1/2 teaspoon pepper, remaining teaspoon herbes de Provence, and remaining tablespoon olive oil.
• Remove excess fat from chicken and pat dry, then rub inside and out with seasoning mixture. Tie legs together with string, then put chicken in baking dish.
• Roast until an instant-read thermometer inserted into thickest part of a thigh (do not touch bone) registers 170°F, about 1 hour in convection oven; 1 to 1 1/4 hours in regular oven.
• Let chicken stand 10 minutes before carving. Serve with vegetables and pan juices.