Best 10 Braised Chicken With Caramelized Fennel And Endive Recipes

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Indulge in a culinary journey with our Braised Chicken with Caramelized Fennel and Endive, a dish that tantalizes the taste buds with its symphony of flavors. This delectable recipe presents tender chicken nestled amidst a medley of caramelized fennel and endive, bathed in a rich and flavorful braising liquid. Embark on a culinary adventure with our curated collection of recipes, promising an array of gastronomic experiences. From the classic comfort of Chicken Noodle Soup to the vibrant flavors of Thai Green Curry with Chicken, each recipe offers a unique taste sensation. Discover the art of creating mouthwatering meals with our expertly crafted instructions and helpful tips.

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BRAISED CHICKEN THIGHS WITH CARAMELIZED FENNEL



Braised Chicken Thighs With Caramelized Fennel image

To play up the licorice flavor, I add a pinch of fennel seed and a drizzle of Pernod. The vegetables serve as a bed for seared chicken thighs, ideal for absorbing the herbal aromatics.

Provided by Melissa Clark

Categories     dinner, weekday, main course

Time 45m

Yield 4 servings

Number Of Ingredients 11

2 large fennel bulbs
1 large clove garlic, roughly chopped
1/2 teaspoon grated lemon zest
1 teaspoon kosher salt
1/3 cup plus 2 tablespoons extra virgin olive oil
6 boneless chicken thighs (about 1 1/4 pounds)
1/2 teaspoon ground black pepper
1/2 teaspoon fennel seeds
1 onion, thinly sliced
1 tablespoon Pernod
1 tablespoon freshly squeezed lemon juice

Steps:

  • Trim fennel bulbs, and set aside fronds. In a blender or food processor, pulse about 1/2 cup fronds, garlic, lemon zest and 1/4 teaspoon salt until finely chopped. Add 1/3 cup oil and purée.
  • Halve fennel bulbs lengthwise. Slice thinly with a mandoline or very sharp knife.
  • Season chicken with 1/2 teaspoon salt and 1/4 teaspoon pepper. Heat remaining 2 tablespoons oil in a large skillet over high heat. Brown chicken until skin is crisp, about 8 minutes. Transfer chicken to a plate, leaving drippings in pan.
  • Stir fennel seeds into skillet and cook for 30 seconds. Add sliced fennel and onion, seasoning with remaining 1/4 teaspoon salt and 1/4 teaspoon pepper. Reduce heat to medium and cook, tossing occasionally, until vegetables are caramelized, 15 to 20 minutes. Add Pernod and scrape up any browned bits in the bottom of the skillet; cook until liquid has evaporated, about 1 minute.
  • Lay chicken on top of the fennel-onion mixture. Pour 3 tablespoons water into the pan. Cover skillet and reduce heat to medium-low. Cook until chicken is just cooked through, 8 to 10 minutes. Uncover and cook off any excess liquid if necessary. Stir in lemon juice.
  • Serve chicken and vegetables topped with generous dollops of the fennel frond purée.

Nutrition Facts : @context http, Calories 507, UnsaturatedFat 31 grams, Carbohydrate 15 grams, Fat 42 grams, Fiber 5 grams, Protein 19 grams, SaturatedFat 8 grams, Sodium 629 milligrams, Sugar 7 grams, TransFat 0 grams

EMERIL'S BRAISED CHICKEN THIGHS



Emeril's Braised Chicken Thighs image

"When I'm preparing this dish, it's all I can do to wait until it's finished simmering to get a taste of the awesome gravy. You've simply gotta cook some rice to eat with this, no doubt about it." Recipe courtesy of Emeril Lagasse, "Emeril 20-40-60 Fresh Food Fast".

Provided by Martha Stewart

Categories     Food & Cooking     Ingredients     Meat & Poultry     Chicken     Chicken Thighs

Time 1h10m

Number Of Ingredients 13

6 chicken thighs (about 2 pounds), trimmed of any excess skin or fat
1 tablespoon Emeril's Original Essence or Creole Seasoning
1 teaspoon salt
1/2 cup plus 1 tablespoon all-purpose flour
2 teaspoons olive oil
3 tablespoons unsalted butter
2 cups thinly sliced yellow onions
1 tablespoon minced garlic
6 sprigs fresh thyme, tied in a bundle, or 2 sprigs fresh rosemary
1/4 teaspoon freshly ground black pepper
3 cups chicken stock or canned, low-sodium chicken broth
1/4 cup chopped fresh parsley
Steamed white rice, for serving

Steps:

  • Season the chicken all over with the Essence and 1/2 teaspoon of the salt. Place the 1/2 cup flour in a small bowl, and quickly dredge both sides of each thigh in the flour, shaking to remove any excess. Set aside.
  • Heat 1 teaspoon of the olive oil in a 10- to 12-inch flameproof casserole or saute pan over medium-high heat. Add 2 tablespoons of the butter, and when it has melted, place the chicken, skin side down, in the pan. Brown for 2 minutes on each side. Remove the chicken from the pan and set aside.
  • Add the remaining 1 tablespoon butter to the pan, and when it has melted, add the onions, garlic, thyme bundle or rosemary sprigs, remaining 1/2 teaspoon then whisk in the chicken stock and increase the heat to high. Return the chicken, skin side down, to the pan, and bring the stock to a boil. Reduce the heat to medium-low, cover the pan with a heavy, tight-fitting lid, and simmer for 15 minutes.
  • Uncover the pan, stir the bottom of the pan to prevent scorching, and turn the chicken skin side up. Cover the pan, and simmer for 20 minutes longer.
  • Stir the bottom of the pan a final time, re-cover, and simmer for 20 more minutes.
  • Remove the pan from the heat and discard the herb bundle or rosemary sprigs. Transfer the chicken to a serving platter. Add the parsley to the sauce, stir to combine, and then spoon the sauce over the chicken. Serve with steamed white rice.

LEMON AND SAGE ROASTED CHICKEN WITH CARAMELIZED ENDIVE



Lemon and Sage Roasted Chicken with Caramelized Endive image

Provided by Michael Symon : Food Network

Categories     main-dish

Time 50m

Yield 6 servings

Number Of Ingredients 11

6 chicken breasts with the first wing joint attached
1 lemon
12 sage leaves
6 ounces butter
Salt and pepper, to taste
Caramelized endive, recipe follows
6 ounces butter
2 cloves of minced garlic
2 sliced shallots
6 heads endive, sliced thinly lengthwise
Salt and pepper, to taste

Steps:

  • Preheat oven to 400 degrees. Remove any excess fat off chicken. Slice lemons paper-thin. Under the skin of the chicken place 2 slices of lemon and 2 leaves of sage. Heat butter in large skillet over high flame. Season chicken with salt and pepper and place skin side down in skillet until golden brown. Turn over and sear other side. Place entire skillet on wire rack in oven and cook for 12 to 15 minutes or until done. Remove from oven and serve over caramelized endive.
  • In a large saucepan melt butter over low heat. Add your garlic and shallots and cook until translucent about 2 minutes. Place endive in the saucepan, and season with salt and pepper. Cook for 20 minutes over low heat, until endive is tender.

CREAMY BRAISED CHICKEN



Creamy Braised Chicken image

A smooth, delicate cream sauce gives a special taste to these tender chicken breasts accompanied by pearl onions and sauteed mushrooms. This dish is so rich-tasting, you'll want to serve it to company. -Margaret Haugh Heilman, Houston, Texas

Provided by Taste of Home

Categories     Dinner

Time 50m

Yield 6 servings.

Number Of Ingredients 16

1/2 pound pearl onions
1 cup thinly sliced onion
1/2 cup thinly sliced carrot
1/2 cup thinly sliced celery
1 tablespoon plus 2 teaspoons butter, divided
6 boneless skinless chicken breast halves (4 ounces each)
1 cup chardonnay or other dry white wine or reduced-sodium chicken broth
1-1/3 cups reduced-sodium chicken broth
1 tablespoon minced fresh parsley
1 teaspoon salt
1 teaspoon dried thyme
1/8 teaspoon white pepper
1 bay leaf
3 tablespoons all-purpose flour
1/2 cup fat-free evaporated milk
1/2 pound fresh mushrooms, quartered

Steps:

  • In a Dutch oven or large kettle, bring 6 cups water to a boil. Add pearl onions; boil for 3 minutes. Drain and rinse in cold water; peel and set aside. In the same pan, saute sliced onion, carrot and celery in 1 tablespoon butter until tender. Remove vegetables; set aside., Add chicken to pan; brown on both sides. Remove and keep warm. Add wine; simmer until reduced to 1/2 cup. Stir in broth and seasonings. Return chicken to pan; cover and simmer for 5 minutes or until juices run clear. Remove chicken to a serving platter; keep warm. , Combine flour and milk until smooth; gradually stir into pan. Bring to a boil; cook and stir for 2 minutes or until thickened. Return vegetables to pan. Remove from the heat; cover and set aside., In a nonstick skillet, saute pearl onions in remaining butter until tender. Remove and set aside. In the same pan, saute mushrooms until tender. Add the onions and mushrooms to serving platter. Discard bay leaf from sauce; spoon over chicken and vegetables.

Nutrition Facts : Calories 254 calories, Fat 6g fat (3g saturated fat), Cholesterol 72mg cholesterol, Sodium 647mg sodium, Carbohydrate 14g carbohydrate (6g sugars, Fiber 1g fiber), Protein 27g protein. Diabetic exchanges

BRAISED CHICKEN LEGS WITH GRAPES AND FENNEL



Braised Chicken Legs With Grapes and Fennel image

Think of the grapes in this braised chicken recipe like a rustic way to braise chicken in wine. Here you get all the flavor-while saving your wine for drinking.

Provided by Christian Reynoso

Categories     Chicken     Fennel     Grape     Honey     Vinegar     Fall

Yield 4 Servings

Number Of Ingredients 9

4 chicken legs (thigh and drumstick; about 3½ lb.), patted dry
4½ tsp. kosher salt, divided
2 Tbsp. extra-virgin olive oil, divided
2 medium fennel bulbs (about 1 lb.), plus ¼ cup coarsely chopped fronds
1 lb. Red Flame or green table grapes, stems removed (about 2 cups)
1 cup unsalted chicken broth
¼ cup honey
4 tsp. Calabrian chile paste or chopped Calabrian chiles
1 Tbsp. red wine vinegar

Steps:

  • Place a rack in middle of oven; preheat to 375°F. Season chicken legs all over with 3 tsp. salt.
  • Swirl 1 Tbsp. oil in a large Dutch oven or other heavy pot to coat and heat over medium-high. Place 2 chicken legs, skin side down, in pot, making sure skin is in direct contact with pan. Cook, undisturbed, until dark golden, about 5 minutes. Turn over and cook until golden on other side, about 2 minutes. Transfer to a large plate. Repeat with remaining 2 chicken legs; reserve pot.
  • Meanwhile, working one at a time, stand a bulb, root end down, on a cutting board and slice off a short end to create a flat surface. Turn cut side down and slice ½" thick, starting from the top end of bulb so the root end can hold the layers in place while you slice. Discard last ¼" (root end) of each bulb and pop out and discard tougher center from slices. Transfer fennel to a large bowl and add half of the grapes, ½ tsp. salt, and remaining 1 Tbsp. oil; toss to coat. Set aside.
  • Reduce heat to medium and combine broth, honey, chile paste, and remaining 1 tsp. salt in reserved pot. Stir to combine and dissolve salt. Place remaining grapes in pot and arrange chicken legs, skin side up and overlapping if needed, over grapes. Top with dressed fennel and grapes. (Don't worry if it looks crowded: Fennel will soften as it cooks.)
  • Transfer pot, uncovered, to oven and roast until fennel is slightly softened, with some crispy, caramelized edges, grapes on top are swollen and browned in spots, and chicken is cooked through, 30-40 minutes. Let cool 5 minutes.
  • Using a slotted spoon or tongs, transfer grapes and fennel to a bowl and chicken to a platter. Place pot over medium-high heat and bring braising liquid to a simmer. Cook until reduced by half (you should have about 1 cup liquid), 8-10 minutes. Remove from heat and stir in vinegar and fennel fronds.
  • Spoon sauce over chicken and serve with fennel and grapes alongside.

QUICK-BRAISED CHICKEN WITH CARAMELIZED FENNEL AND ENDIVE



Quick-Braised Chicken With Caramelized Fennel and Endive image

The chicken rests on a bed of vegetables, enriched with cream and wine. Recipe comes from Sunset Magazine.

Provided by DailyInspiration

Categories     Lunch/Snacks

Time 50m

Yield 4 serving(s)

Number Of Ingredients 12

4 leg-thigh chicken quarters (or 8 leg and thigh pieces - 2 lbs. total)
1 teaspoon kosher salt
1 teaspoon fresh ground black pepper
2 tablespoons butter, divided
1 tablespoon vegetable oil
2 medium fennel bulbs
4 heads Belgian endive
1 large shallot
1/2 cup white wine
1/2 cup reduced-sodium chicken broth
1/2 cup whipping cream
1/4 cup flat leaf parsley, chopped

Steps:

  • Sprinkle the chicken with 1 teaspoons salt and pepper. In a large, heavy frying pan over medium-high heat, melt 1 tablespoons butter with the oil. Add chicken in a single layer and cook, without moving, until browned underneath, about 5 minutes. Turn over and cook until second side is lightly browned, about 2 minutes. Transfer chicken to a plate; drain fat from pan.
  • Meanwhile, trim fennel bulbs (chop and reserve 1/4 cup fronds) and cut bulbs into quarters; core and thinly slice. Trim ends of endive and quarter heads lengthwise. Chop shallot.
  • Return pan to medium-high heat. Add wine and broth and stir, scraping bottom, to release the browned bits from the pan. Add chicken, fennel, endive, shallot and remaining butter. Cover and cook, stirring occasionally (pan will be very full at first), until chicken is no longer pink at the bone, about 15 minutes. (If the chicken you buy weighs more than 2 pounds, you may need to simmer it a few more minutes).
  • Add cream to pan, increase heat to high, and cook uncovered, stirring, until slightly thickened, about 5 minutes. Season with salt and pepper. Spoon into a shallow bowl and sprinkle with parsley and reserved fennel fronds.

Nutrition Facts : Calories 342.4, Fat 21.7, SaturatedFat 11.2, Cholesterol 56, Sodium 830.4, Carbohydrate 29.1, Fiber 19.8, Sugar 1.7, Protein 9.4

SIMPLE BRAISED CHICKEN



Simple Braised Chicken image

This is one of the first recipes I made as a young bride. 20 years later I still serve this from time to time. It is simple and quick to prepare - which is a plus on busy nights. We enjoy it with white or fried rice and a steamed vegetable. (ZWT3 - USA West asian cooks have influenced the cuisine).

Provided by Acerast

Categories     Poultry

Time 35m

Yield 4 serving(s)

Number Of Ingredients 6

8 chicken thighs
2 garlic cloves, minced
2 tablespoons vegetable oil
8 ounces mushrooms
2 tablespoons sherry wine
2 tablespoons soy sauce

Steps:

  • In a skillet, brown chicken and garlic lightly in the oil.
  • Add mushrooms, cover and cook 5 minutes.
  • Add sherry, cook uncovered until liquid is almost entirely absorbed.
  • Add soy sauce, cover and cook gently 20 minutes or until chicken is tender.

BRAISED CHICKEN THIGHS WITH CARAMELIZED FENNEL & LEEKS



Braised Chicken Thighs With Caramelized Fennel & Leeks image

To play up the licorice flavor, I add a pinch of fennel seed and a drizzle of Pernod. The vegetables serve as a bed for seared chicken thighs, ideal for absorbing the herbal aromatics. Featured in: Turning Fennel Into A Sauce. Coming from https://cooking.nytimes.com/recipes/1013234-braised-chicken-thighs-with-caramelized-fennel Added additional fennel and leeks to this to make a side dish/all in one dish.

Provided by David Hawkins

Categories     < 60 Mins

Time 1h

Yield 2 , 2 serving(s)

Number Of Ingredients 13

3/4 lb boneless chicken thighs
3 large fennel bulbs
2 large leeks
1/2 onion
1 large garlic clove
1/2 teaspoon lemon zest
1 1/2 teaspoons fresh lemon juice
2 teaspoons Pernod
8 teaspoons extra virgin olive oil
2 tablespoons extra virgin olive oil
1/4 teaspoon ground black pepper
1/4 teaspoon fennel seed
1/2 teaspoon kosher salt

Steps:

  • Trim fennel bulbs, and set aside fronds. In a blender or food processor, pulse about 1/2 cup fronds, garlic, lemon zest and 1/4 teaspoon salt until finely chopped. Add 1/3 cup oil and purée.
  • Halve fennel bulbs lengthwise. Slice thinly with a mandoline or very sharp knife.
  • clean and thinly slice leaks.
  • Season chicken with 1/2 teaspoon salt and 1/4 teaspoon pepper. Heat remaining 2 tablespoons oil in a large skillet over high heat. Brown chicken until skin is crisp, about 8 minutes. Transfer chicken to a plate, leaving drippings in pan.
  • Stir fennel seeds into skillet and cook for 30 seconds. Add the sliced fennel, leeks and onion, seasoning with remaining 1/4 teaspoon salt and 1/4 teaspoon pepper. Reduce heat to medium and cook, tossing occasionally, until vegetables are caramelized, 15 to 20 minutes. Add Pernod and scrape up any browned bits in the bottom of the skillet; cook until liquid has evaporated, about 1 minute.
  • Lay chicken on top of the fennel-onion mixture. Pour 3 tablespoons water into the pan. Cover skillet and reduce heat to medium-low. Cook until chicken is just cooked through, 8 to 10 minutes. Uncover and cook off any excess liquid if necessary. Stir in lemon juice.
  • Serve chicken and vegetables topped with generous dollops of the fennel frond purée.

Nutrition Facts : Calories 828, Fat 58.6, SaturatedFat 11.7, Cholesterol 143, Sodium 931.7, Carbohydrate 44.5, Fiber 14.3, Sugar 4.8, Protein 36

ROAST CHICKEN WITH FENNEL



Roast Chicken With Fennel image

The kind of fennel we see in supermarkets (which, almost needless to say, is cultivated, not wild) is wonderful when cooked to full tenderness, so I thought it might make a good base for chicken, which is heavier than fish and takes longer to cook. The idea was that the fennel would lend its flavor to the chicken, the chicken would lend its juices to the fennel and the creation would need little else. The results were better than expected. Garnished with parsley and served with a bit of lemon (especially when caramelized, fennel can be quite sweet), the dish has an elegant look and delicious, surprisingly complex flavor.

Provided by Mark Bittman

Categories     dinner, weekday, main course

Time 40m

Yield 4 servings

Number Of Ingredients 6

1/3 cup extra virgin olive oil, or as needed
2 bulbs fennel, trimmed and cut into 1/4-inch-thick slices
Salt and freshly ground black pepper
1 whole (about 3-pound) chicken, cut up, or about 3 pounds drumsticks and thighs
Chopped fresh parsley leaves for garnish
Lemon wedges

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.

Nutrition Facts : @context http, Calories 693, UnsaturatedFat 37 grams, Carbohydrate 9 grams, Fat 53 grams, Fiber 4 grams, Protein 44 grams, SaturatedFat 13 grams, Sodium 855 milligrams, Sugar 5 grams, TransFat 0 grams

BRAISED CHICKEN WITH CARAMELIZED FENNEL AND ENDIVE



Braised Chicken with Caramelized Fennel and Endive image

Categories     Dinner     Chicken     Sauté     Quick & Easy

Number Of Ingredients 10

4 pieces Chicken - leg&thigh
2 stalks Fennel
4 heads Belgian endive
1 Large shallot
2 tablespoons Butter
1 tablespoons Vegetable oil
1/2 cup White wine
1/4 cup Flat-leaved parsley leaves, chopped
1/2 cup Reduced-sodium chicken broth
1/2 cup Whipping cream

Steps:

  • Sprinkle the chicken with 1 tsp salt and pepper. In a large, heavy frying pan over medium-high heat, melt 1 tbsp butter with the oil. Add chicken in a single layer and cook, without moving, until browned underneath, about 5 mins. Turn over and cook until second side is lightly browned, about 2 minutes. Transfer chicken to a plate; drain fat from pan.
  • Meanwhile, trim fennel bulbs (chop and reserve 1/4 cup fronds) and cut bulbs into quarters; core and thinly slice. Trim ends of endive and quarter heads lengthwise. Chop shallot.
  • Return pan to medium-high heat. Add wine and broth and stir, scraping bottom, to release browned bits from pan. Add chicken, fennel, endive, shallot and remaining butter. Cover and cook, stirring occasionally, until chicken is no longer pink at the bone, about 20 minutes.

Tips:

  • Use a Dutch oven or braising pan: A heavy-bottomed pot with a tight-fitting lid is essential for braising chicken. This will help to create a moist and flavorful cooking environment.
  • Brown the chicken before braising: Searing the chicken in a hot pan before braising will help to develop flavor and color. Pat the chicken dry before searing to ensure that it browns evenly.
  • Use a flavorful braising liquid: The braising liquid is what will give the chicken its flavor, so it's important to use a flavorful liquid. Some good options include chicken broth, white wine, and apple cider.
  • Add vegetables and herbs to the braising liquid: Vegetables and herbs will add flavor and depth to the braising liquid. Some good options include carrots, celery, onions, garlic, thyme, and rosemary.
  • Braise the chicken over low heat: Braising is a low and slow cooking method, so it's important to be patient. Cook the chicken over low heat for at least 1 hour, or until it is fall-off-the-bone tender.

Conclusion:

Braised chicken with caramelized fennel and endive is a delicious and easy-to-make dish that is perfect for a weeknight meal. The chicken is braised in a flavorful liquid until it is fall-off-the-bone tender, and the fennel and endive add a sweet and slightly bitter flavor. This dish is sure to please everyone at the table.

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