Fennel-and-Onion Chicken

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Nutritional Info
  • Servings Per Recipe: 8
  • Amount Per Serving
  • Calories: 287.8
  • Total Fat: 15.5 g
  • Cholesterol: 81.5 mg
  • Sodium: 405.8 mg
  • Total Carbs: 6.9 g
  • Dietary Fiber: 1.6 g
  • Protein: 25.7 g

View full nutritional breakdown of Fennel-and-Onion Chicken calories by ingredient
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Introduction

A nice and healthy option for a cold winter night. Good with glazed carrots. A nice and healthy option for a cold winter night. Good with glazed carrots.
Number of Servings: 8

Ingredients

    1/4 cup with extra-virgin oil
    3 pieces of skinless, boneless chicken breasts, halved accross
    4 pieces skinless, boneless chicken thighs
    salt and pepper
    1 tsp poultry seasoning
    1 tsp fennel seeds
    2 Tbs, plus 1/4 cup white flour
    1 large bulb of fennel, thinly sliced plus a small handful of fennel fronds, chopped
    1 large onion, thinly sliced
    2 garlic cloves
    3/4 cup of white wine
    3 Tbs butter
    3 Tbs pine nuts, finely chopped
    1 1/2 cups chicken broth
    1 Tbs worcestershire sauce
    A handful of chopped parsley

Directions

In large skillet heat half of the olive oil. Put poultry seasoning, fennel seeds, and 1/4 cup of flour in zip lock bag. Shake chicken in the mixture to coat. Season with salt and pepper if desired. Add the chicken to the pan and cook, turning once, till golden, about 8 minutes; transfer to plate.

Add the remaining olive oil, the fennel, fennel fronds, onion and garlic to the pan; season with salt and pepper and cook for 10 minutes. Add the wine, scraping the bottom of the pan. Add the chicken on top, cover and cook through for about 5 minutes.

Heat a saucepan over medium heat. Add the butter to melt, then add the pine nuts and cook for 1 minute. Stir in 2 Tbs flour for 1 minute. Wisk in the chicken stock and worcestershire sauce and cook till thickened, 2 to 3 minutes. Pour the sauce over the chicken. Top with parsley

Number of Servings: 8

Recipe submitted by SparkPeople user CHEFSOPHIE.

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