Best 3 Chicken Paillard With Tomatoes Fennel And Olives Recipes

Indulge in a culinary journey with Chicken Paillard, a delectable dish that combines the finest ingredients to tantalize your taste buds. This versatile recipe offers three distinct variations, each adding a unique twist to the classic preparation. Embark on a flavor-filled adventure as you explore Chicken Paillard with Tomatoes, Fennel, and Olives, a vibrant medley of fresh flavors. Delight in Chicken Paillard with Arugula, Parmesan, and Lemon, a combination that exudes simplicity and elegance. Last but not least, savor Chicken Paillard with Avocado, Radishes, and Lime, a refreshing and zesty creation that will invigorate your senses. With its versatility, Chicken Paillard caters to diverse preferences, making it an ideal dish for any occasion. Prepare to be captivated as you delve into these culinary masterpieces, each offering a harmonious balance of flavors and textures that will leave you craving for more.

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BRAISED CHICKEN WITH LEMON AND OLIVES

Braised Chicken With Lemon and Olives image

A good cook needs an assortment of chicken dishes to fall back on. Aside from roasting or frying (and in addition to grilling), braising chicken is a simple technique to master. Chicken thighs make the best braises; use skin-on bone-in thighs for the best flavor. Though it could be done on the stovetop, this dish is oven-braised. Here are more recipes using chicken thighs.

Provided by David Tanis

Categories dinner, lunch, roasts, main course

Time 1h45m

Yield 4 to 6 servings

Number Of Ingredients 11

Ingredients

8 chicken thighs, skin-on and bone-in, about 3 1/2 pounds
Salt and pepper
1/2 teaspoon red pepper flakes
6 garlic cloves, minced
1/2 teaspoon crushed fennel seeds
1 tablespoon roughly chopped rosemary
1 tablespoon olive oil
2 Meyer lemons, cut in wedges
1 cup flavorful olives with pits, a mixture of black and green, about 1 pound
1 cup chicken broth
3 tablespoons chopped parsley

Steps:

Pat chicken thighs dry with paper towels. Season well with salt and pepper and place in an earthenware baking dish in one layer, skin side up. Sprinkle with red pepper, garlic, fennel and rosemary and drizzle with olive oil. Rub seasoning into thighs on all sides. Tuck lemon wedges here and there. Let marinate for 15 minutes. Heat oven to 375 degrees.
Put baking dish in oven, uncovered, and roast until skin browns lightly, about 20 minutes. Scatter olives evenly over chicken and add broth. Cover tightly and bake for 1 hour, until meat is very tender when probed with a skewer.
Remove thighs and lemon wedges and arrange on a platter. Keep warm. Pour pan juices into a saucepan and quickly skim fat from surface. Over high heat, simmer rapidly until reduced by half. Spoon juices over chicken, sprinkle with parsley and serve.

Nutrition Facts : @context http, Calories 510, UnsaturatedFat 25 grams, Carbohydrate 7 grams, Fat 38 grams, Fiber 2 grams, Protein 35 grams, SaturatedFat 10 grams, Sodium 666 milligrams, Sugar 1 gram, TransFat 0 grams

MOROCCAN CHICKEN WITH FENNEL & OLIVES

Moroccan chicken with fennel & olives image

Get four of your 5-a-day with our healthy chicken tagine using fennel and olives. Serve with wholewheat couscous

Provided by Sara Buenfeld

Categories Dinner, Main course, Supper

Time 55m

Number Of Ingredients 17

Ingredients

½ lemon
1 tbsp rapeseed oil
1 large onion , finely chopped
1 fennel bulb , halved and thinly sliced, fronds reserved
thumb-sized piece ginger , finely chopped
2 large garlic cloves , chopped
4 skinless chicken thigh fillets, halved and any fat trimmed
½ tsp ground cinnamon
½ tsp turmeric
1 tsp ground cumin
1 tsp ground coriander
400ml hot vegetable stock , made with 2 tsp bouillon powder
2 tomatoes , cut into wedges
6 Kalamata or green olives , pitted and halved
generous handful coriander , chopped, plus extra to serve
70g wholewheat couscous
400g can chickpeas , drained and rinsed

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.

Nutrition Facts : Calories 714 calories, Fat 25 grams fat, SaturatedFat 5 grams saturated fat, Carbohydrate 56 grams carbohydrates, Sugar 9 grams sugar, Fiber 20 grams fiber, Protein 56 grams protein, Sodium 0.8 milligram of sodium

CHICKEN AND POTATO GRATIN WITH BROWN BUTTER CREAM

Chicken and Potato Gratin With Brown Butter Cream image

This gratin is decidedly autumnal, inspired by a recipe from one of my favorite food writers, Richard Olney. Olney's chicken gratin calls for making a savory custard, but here you'll combine brown butter and heavy cream with aromatics for a flavorful and easy sauce instead. It's still a luxurious dish. The breadcrumbs for the topping get toasted separately, so they stay crisp and the chicken (ideally seasoned a day in advance so the salt has time to work its way into the meat) and vegetables can get nicely browned and crisp too. I love that this gratin can reinvent itself based on what's available at the market (or in my fridge). In the spring, you might make it with asparagus and young onions; in summer, with tomato wedges, swapping in olive oil for the cream. I recommend serving this fall version with lemon wedges for squeezing over to cut the richness of the dish. A brightly dressed arugula salad would also do the trick.

Provided by Christian Reynoso

Categories Dinner Casserole/Gratin Chicken Potato Shallot Butter Milk/Cream Garlic Pepper Nutmeg Thyme Sage Lemon

Yield 4 Servings

Number Of Ingredients 13

Ingredients

3 lb. skin-on, bone-in chicken thighs and drumsticks
7½ tsp. kosher salt, divided
1 lb. small potatoes (such as fingerling or baby Yukon Gold), halved lengthwise
8 oz. small or medium shallots, halved through root ends
5 Tbsp. unsalted butter, divided
¾ cup heavy cream
2 garlic cloves, finely grated
½ tsp. freshly ground black pepper
¼ tsp. freshly grated or ground nutmeg
8 sprigs thyme
8 sage leaves
3½ oz. country-style bread, preferably day-old, torn into large pieces
1 lemon, cut into wedges (optional)

Steps:

Season chicken all over with 4 tsp. salt. Place in an airtight container and cover. Chill at least 1 hour and up to 1 day.
Place a rack in middle of oven; preheat to 425°F. Toss potatoes, shallots, and 2 tsp. salt in a large bowl.
Melt 4 Tbsp. butter in a small saucepan over medium heat and cook, stirring often, until butter foams, then browns, 5-8 minutes. Immediately remove from heat (it will continue to darken) and stir in cream, garlic, pepper, nutmeg, and remaining 1½ tsp. salt. Set saucepan over medium-low heat and cook, stirring, until salt is dissolved and mixture is warm to the touch. Stir in thyme and sage; remove from heat.
Heat remaining 1 Tbsp. butter in a large stainless-steel skillet over medium-high until melted and bubbling. Working in 2 batches, cook chicken, skin side down, until golden underneath, about 5 minutes. Transfer chicken to a 13x9" or 3-qt. baking dish and arrange skin side up. Set skillet with pan drippings aside. Nestle potatoes and shallots around chicken (don't place on top). Pour brown butter cream over chicken and vegetables, making sure herbs and spices are evenly dispersed and tucking herbs into vegetables so they don't get too crispy when they bake.
Bake gratin until cream is mostly reduced and chicken and vegetables are dark golden brown, about 40 minutes. Let gratin cool 5-10 minutes.
Meanwhile, pulse bread in a food processor until pieces are about oat-size (you should have about 1¼ cups). Toss breadcrumbs in pan drippings in reserved skillet to coat. Cook over medium heat, scraping up browned bits with a spatula, until deep golden brown, 5-7 minutes. Let cool.
To serve, top gratin with breadcrumbs. Serve lemon wedges alongside for squeezing over if desired.

Tips:

For the best results, use a meat mallet to pound the chicken breasts until they are ¼-inch thick. This will help them cook evenly and quickly.
Season the chicken breasts generously with salt and pepper. This will help to enhance the flavor of the chicken.
Heat the olive oil in a large skillet over medium-high heat. This will help to sear the chicken breasts and create a nice crust.
Cook the chicken breasts for 3-4 minutes per side, or until they are cooked through. This will help to prevent them from becoming dry or overcooked.
Remove the chicken breasts from the skillet and set aside. Let them rest for a few minutes before slicing them.
While the chicken is resting, make the tomato-fennel-olive salad. This will help to add a fresh and flavorful element to the dish.
To serve, place the chicken breasts on a bed of tomato-fennel-olive salad. This will help to create a beautiful and delicious presentation.

Conclusion:

Chicken paillard with tomatoes, fennel, and olives is a delicious and easy-to-make dish that is perfect for any occasion. The chicken breasts are tender and juicy, while the tomato-fennel-olive salad is light and refreshing. This dish is sure to please everyone at your table.