Chicken Paillard With Tomatoes Fennel And Olives Recipes

CHICKEN PAILLARD WITH TOMATOES, FENNEL AND OLIVES

Steps:

• Preheat oven to 450° F. Season the chicken breasts on both sides with salt and pepper. Place the chicken in a lightly greased baking dish. Combine together in a mixing bowl the shallots, garlic, tomatoes, fennel, green olives, raisins, pine nuts, capers, and thyme leaves. Drizzle the olive oil over the vegetables and season to taste with salt and pepper. Cover the chicken with the tomato, fennel and olive mixture and drizzle a little more olive oil over and around the paillards. Bake the chicken in the oven for 15-20 minutes, until cooked through. Sprinkle the parsley and basil over the paillards and serve immediately

CHICKEN MILANESE WITH TOMATO AND FENNEL SAUCE

Steps:

• For the chicken: Put an oven rack in the center of the oven. Preheat the oven to 150 degrees F. Line a baking sheet with a wire rack.
• Using 3 wide shallow bowls, add the flour to 1, the eggs to another and to the third bowl combine the bread crumbs, Parmesan cheese, basil, and thyme.
• On a work surface, put the chicken between 2 pieces of plastic wrap. Using a meat mallet, lightly pound the chicken until approximately 1/4 to 1/2-inch thick. Season the chicken with salt and pepper. Dredge the chicken pieces in the flour to coat lightly, then dip into the beaten eggs, allowing the excess egg to drip off. Coat the chicken with the bread crumb mixture, pressing gently to adhere.
• In a large, nonstick saute pan, heat the vegetable oil over medium heat. Add 2 pieces of the breaded chicken into the oil and cook until light golden brown, about 3 to 4 minutes on each side. Transfer the chicken to the prepared baking sheet and keep warm in the oven. Repeat with the remaining chicken. Reserve the cooking juices in the saute pan.
• For the sauce: Using the same saute pan, add the olive oil to the reserved cooking juices and heat over medium heat. Add the fennel and cook, stirring frequently, until softened, about 5 to 6 minutes. Stir in the cherry tomatoes, 1/4 teaspoon salt, 1/4 teaspoon pepper, garlic and thyme. Cook for 5 to 6 minutes until the tomatoes are tender. Remove the pan from the heat. Add the mascarpone cheese and stir until the mixture is creamy. Season with salt and pepper, to taste.
• Transfer the chicken to a serving platter and spoon the sauce over the top before serving.

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.

ROAST CHICKEN WITH FENNEL & OLIVES

Steps:

• Heat the oven to 190C/170C fan/gas 5. Toss 2 tbsp of the oil with the fennel and garlic and spread out on a tray. Rub the chicken with a further 2 tbsp oil, push the lemon halves and thyme into the carcass and season the skin generously. Sit the chicken in the tin and roast for 1 hr, then stir through the tomatoes and olives, season and return to the oven for 20-25 mins, or until the chicken is cooked through. To check, pierce the thigh with a skewer - the juices should run clear.
• Cook the polenta following pack instructions, then stir through the remaining olive oil and parmesan and season to taste. Carve the chicken and serve with the tomato sauce and cheesy polenta.

CHICKEN WITH TOMATOES, OLIVES AND FENNEL

Steps:

• Chicken -- In a large saute pan (I prefer cast iron or stainless, NOT non-stick), add the olive oil and bring to medium heat. Add the chicken and brown all sides until golden brown. Remove to a plate, with a paper towel to drain.
• Vegetables -- In the same pan, add the fennel, onion and garlic and cook until lightly brown. Add the white wine, tomatoes, fennel fronds, salt and pepper and bring to a boil.
• Chicken -- Add the chicken back in to the pan, reduce to a simmer, and cook until the chicken is tender. It should take about 30 minutes. Add the olives right at the end just to heat through.
• Serve -- Serve the dish family style with some toasted or grilled pita, your favorite salad and fresh lemon wedges. Just squeeze the lemon wedge on each serving for a great taste.

MOROCCAN CHICKEN WITH FENNEL & OLIVES

Steps:

• Squeeze the lemon over a bowl and set the bowl aside. Cut the lemon in two, remove the pith from one half and chop the rind.
• Heat the oil in a non-stick frying pan and fry the onion, fennel, ginger and garlic until soft. Add the chicken and fry for a few mins more until just browned.
• Add the lemon rind and spices, then pour in the stock. Cover and simmer for 25 mins, then add the tomatoes, olives, coriander and half the lemon juice. Cook for 5 mins more until the fennel and chicken are tender and the sauce reduced.
• Meanwhile, cook the couscous following pack instructions and stir in the chickpeas. Add more lemon juice to taste, then serve the tagine with the couscous, extra coriander and fennel fronds.