Chicken With Fennel Stuffing Recipes

CHICKEN STUFFING BAKE

Steps:

• Place chicken in a greased 13-in. x 9-in. baking dish; top with cheese. In a small bowl, combine soup and wine; spoon over cheese. , In a small bowl, combine stuffing cubes and butter; sprinkle over soup. Bake, uncovered, at 350° for 45-55 minutes or until a thermometer reads 170°.

SHEET-PAN CHICKEN WITH APPLE, FENNEL AND ONION

Steps:

• Heat oven to 425 degrees. In a small skillet, toast the fennel seeds over medium-low heat, stirring frequently until fragrant, about 2 to 3 minutes. Pound into a coarse powder with a mortar and pestle or, alternatively, roughly chop. In a large bowl, toss together the chicken with 1 tablespoon olive oil and the fennel seeds and season well with salt and pepper.
• Place the onion, fennel and apple slices on the sheet pan. Toss with the remaining olive oil and season well with salt. Spread in an even layer. Add the chicken skin side up on top of the vegetables and lay the rosemary (distributing evenly) on top of the chicken. Roast for 25 to 30 minutes until the chicken is cooked through and the onions, fennel and apples are softened and have begun to caramelize at the edge of the pan.
• Turn the oven to broil and move the oven rack to sit right below it. Remove and discard the rosemary sprigs and broil the chicken for 1 to 2 minutes until the skin of the chicken is crispy and golden. Season with flaky salt.

CHICKEN WITH WHOLE-OAT STUFFING

Steps:

• In a kettle of boiling water cook the whole oats for 30 minutes and drain them. While the oats are cooking, in a skillet cook the shallots and the fennel in 2 tablespoons of the butter over moderate heat, stirring, until the vegetables are softened, add the zucchini and the mushrooms, and sauté the mixture over moderately high heat, stirring, until the zucchini and mushrooms are softened. Stir in the cooked oats, the cream, the chives, the parsley, the tarragon, the zest, and salt and pepper to taste and remove the skillet from the heat.
• Rinse the chicken and pat it dry completely. Pack the cavity with some of the stuffing and transfer the remaining stuffing to a small baking dish. Truss the chicken, rub it all over with 4 tablespoons of the remaining butter, and season it with salt and pepper. Arrange the chicken, breast side down, on a rack set in a shallow roasting pan and roast it in the lower third of a preheated 450°F. oven for 50 minutes. Turn the chicken breast side up, baste it with the remaining 2 tablespoons butter, melted, and the pan juices, and roast it for 20 minutes more, or until a meat thermometer inserted in the fleshy part of a thigh registers 180°F. During the last 30 minutes of roasting, cook the remaining stuffing, covered with foil, in the 450°F. oven. Let the chicken stand for 10 minutes before carving. Serve the chicken with the stuffing.

ROAST CHICKEN WITH FENNEL

Steps:

• Heat oven to 450 degrees. Drizzle bottom of shallow roasting pan or baking sheet with about half the olive oil and cover it with a layer of the fennel. Overlap pieces if necessary but use whole pan. Drizzle remaining oil over fennel and sprinkle with salt and pepper. Roast about 10 minutes. Meanwhile, cut up chicken if necessary and sprinkle the pieces with salt and pepper.
• Top fennel with the chicken parts, skin side up. Ideally, you'll have a layer of fennel pretty much covered by a layer of chicken, but it's fine if some of the fennel roasts uncovered. Spoon some of the oil from bottom of pan over chicken. If there is not enough, drizzle additional olive oil over the chicken. Roast about 15 minutes, then baste chicken with pan drippings and rotate the pan. If necessary, adjust oven temperature so chicken browns but does not burn.
• The chicken will be done in about 30 minutes. Serve each piece with some fennel and a little of the pan juices spooned over, garnished with parsley and a lemon wedge.