Fennel Rubbed Chick Etta Recipes

FENNEL SPICE RUB

Steps:

• Put the fennel seeds, coriander seeds, and peppercorns in a heavy pan over medium heat. Watch carefully, tossing frequently so the seeds toast evenly. When light brown and fragrant, pour the seeds onto a plate to cool. They must be cool before grinding, or they will gum up the blades.
• Pour the seeds into a blender and add the salt. Blend to a fine powder, shaking the blender occasionally to redistribute the seeds. Store in a tightly sealed glass jar in a cool, dry place, or freeze.

FENNEL-RUBBED CHICK-ETTA

Steps:

• Toast fennel seeds in a dry small skillet over medium, tossing occasionally, until fragrant, about 2 minutes. Transfer to a small plate and let cool. Finely grind in spice mill or with mortar and pestle.
• Pat chicken dry and sprinkle with half of fennel; season generously with salt and pepper; set aside.
• Preheat oven to 425°F. Cook bacon in a large ovenproof skillet over medium heat, stirring occasionally, until bacon is crisp, 8-10 minutes. Using a slotted spoon, transfer bacon to a medium bowl. Pour off all but 3 Tbsp. bacon fat; reserve for another use. Increase heat to medium-high and carefully place chicken halves, skin side down, in skillet, pressing down so skin makes good contact with surface of pan. Cook until skin is golden brown and starting to crisp, about 5 minutes. Turn chicken; transfer skillet to oven and roast until an instant-read thermometer inserted into the thickest part of thigh registers 165°F, 35-40 minutes. Transfer chicken to a cutting board and let rest 10 minutes.
• While chicken rests, add garlic, parsley, oil, lemon zest, thyme, red pepper flakes, and remaining fennel to bowl with bacon. Mix well; season with salt and pepper.
• Serve chicken drizzled with pan juices and topped with bacon mixture.

FENNEL-RUBBED PORK TENDERLOIN WITH ROASTED FENNEL WEDGES

Steps:

• Preheat oven to 350°F with rack in middle.
• Crush fennel seeds with a mortar and pestle or wrap in a kitchen towel and crush with bottom of a heavy skillet.
• Pat pork dry, then sprinkle with crushed fennel seeds and 1/2 teaspoon each of salt and pepper. Cut fennel bulbs lengthwise into 1/2-inch wedges.
• Heat oil in a 12-inch oven-proof heavy skillet over medium-high heat until it shimmers. Brown pork on all sides, about 6 minutes total, then transfer to a plate. Sauté garlic and fennel wedges in skillet until fennel is golden brown, about 6 minutes. Add wine, stirring and scraping up brown bits, then stir in broth and butter. Put pork on top of fennel and transfer skillet to oven. Roast until an instant-read thermometer inserted into center of pork registers 145 to 150°F, about 15 minutes. Transfer pork to a cutting board and let rest 10 minutes.
• Meanwhile, transfer skillet to stovetop (handle will be hot) and boil, stirring occasionally, until most of liquid has evaporated. Stir in lemon juice and 1/4 cup chopped fennel fronds. Thinly slice pork and serve over fennel with sauce.

FENNEL-RUBBED CHICKEN-ETTA RECIPE - (5/5)

Steps:

• Toast fennel seeds in a dry small skillet over medium, tossing occasionally, until fragrant, about 2 minutes. Transfer to a small plate and let cool. Finely grind in spice mill or with mortar and pestle. Pat chicken dry and sprinkle with half of fennel; season generously with salt and pepper; set aside. Preheat oven to 425°. Cook bacon in a large ovenproof skillet over medium heat, stirring occasionally, until bacon is crisp, 8-10 minutes. Using a slotted spoon, transfer bacon to a medium bowl. Pour off all but 3 tablespoons bacon fat; reserve for another use. Increase heat to medium-high and carefully place chicken halves, skin side down, in skillet, pressing down so skin makes good contact with surface of pan. Cook until skin is golden brown and starting to crisp, about 5 minutes. Turn chicken; transfer skillet to oven and roast until an instant-read thermometer inserted into the thickest part of thigh registers 165°, 35-40 minutes. Transfer chicken to a cutting board and let rest 10 minutes. While chicken rests, add garlic, parsley, oil, lemon zest, thyme, red pepper flakes, and remaining fennel to bowl with bacon. Mix well; season with salt and pepper. Serve chicken drizzled with pan juices and topped with bacon mixture. Toast fennel seeds in a dry small skillet over medium, tossing occasionally, until fragrant, about 2 minutes. Transfer to a small plate and let cool. Finely grind in spice mill or with mortar and pestle. Pat chicken dry and sprinkle with half of fennel; season generously with salt and pepper; set aside. Preheat oven to 425°. Cook bacon in a large ovenproof skillet over medium heat, stirring occasionally, until bacon is crisp, 8-10 minutes. Using a slotted spoon, transfer bacon to a medium bowl. Pour off all but 3 Tbsp. bacon fat; reserve for another use. Increase heat to medium-high and carefully place chicken halves, skin side down, in skillet, pressing down so skin makes good contact with surface of pan. Cook until skin is golden brown and starting to crisp, about 5 minutes. Turn chicken; transfer skillet to oven and roast until an instant-read thermometer inserted into the thickest part of thigh registers 165°, 35-40 minutes. Transfer chicken to a cutting board and let rest 10 minutes. While chicken rests, add garlic, parsley, oil, lemon zest, thyme, red pepper flakes, and remaining fennel to bowl with bacon. Mix well; season with salt and pepper. Serve chicken drizzled with pan juices and topped with bacon mixture.

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.

HERB-RUBBED PORK TENDERLOIN WITH FENNEL AND ARTICHOKES RECIPE - (5/5)

Steps:

• 1. Adjust oven rack to lower-middle position and heat oven to 450 degrees. Pat tenderloin dry with paper towels, rub evenly with herbs de Provence, and season with salt and pepper. 2. Combine fennel and 1 Tbls. water in medium bowl, cover and microwave until fennel is softened, 2-3 minutes. Drain fennel well, then toss with artichokes, olives and oil and season with salt and pepper. 3. Arrange vegetables in 8-inch square baking dish. Lay tenderloin on top of vegetables and roast until center of tenderloin registers 145 degrees, 25-30 minutes, flipping tenderloin halfway through roasting. Transfer tenderloin to cutting board and tent loosely with aluminum foil. 4. Stir cherry tomatoes and lemon zest into vegetables and continue to roast with fennel is tender and tomatoes have softened, about 10 minutes. Stir parsley into vegetables and season with salt and pepper to taste. Slice tenderloin into 1/4-inch-thick slices and serve with vegetables.