Best 6 Fennel And Mustard Seed Chicken Recipes
Fennel and mustard seed chicken is a classic dish that combines the sweet, licorice flavor of fennel with the tangy sharpness of mustard seeds. This flavorful combination creates a delicious and versatile dish that can be served as a main course or a side dish. The fennel and mustard seeds can be used to create a delicious marinade, a flavorful sauce, or a crispy coating for the chicken. This dish is sure to be a hit with your family and friends, and it's easy to make with just a few simple ingredients.
Check out the recipes below so you can choose the best recipe for yourself!
CHICKEN BREASTS WITH FENNEL-MUSTARD BUTTER AND RADICCHIO
Steps:
- For Fennel-mustard butter:
- Stir fennel seeds in small skillet over high heat until beginning to brown, about 1 minute. Place in spice mill and grind to coarse powder. Transfer to small bowl. Add remaining ingredients; stir to blend. Season with salt and pepper. (Can be made 2 days ahead. Cover and chill.)
- For Chicken:
- Whisk oil, lemon juice, and garlic in small bowl to blend. Place chicken in 13x9x2-inch glass baking dish. Sprinkle with salt and pepper. Pour oil mixture over. Turn to coat. Cover with plastic wrap; refrigerate at least 1 hour and up to 3 hours.
- Heat 2 heavy large skillets over medium-high heat. Add 3 chicken breasts with some of marinade to each skillet; sauté until cooked through, about 3 minutes per side. Transfer chicken to platter. Place 2 teaspoons fennel-mustard butter atop each chicken breast. Melt 1/4 cup mustard-fennel butter in 1 skillet over medium-high heat. Add anchovies; mash with fork. Stir in radicchio and capers; sauté until radicchio just begins to wilt, about 1 minute. Spoon radicchio atop chicken breasts.
SHEET-PAN CHICKEN WITH APPLE, FENNEL AND ONION
Chicken thighs are roasted with classic fall ingredients for a quick, flavorful sheet-pan supper. The toasted fennel seeds subtly amplify the anise flavor of the roasted fennel and play nicely with the apples and onions. Look for an apple on the tart side as it will naturally sweeten as it cooks in the oven. If you want to use bone-in chicken breasts you can, just make sure to cut the cooking time by a few minutes so they don't dry out. Serve with a bright, bitter green salad flecked with blue cheese and toasted walnuts.
Provided by Colu Henry
Categories dinner, weekday, weeknight, poultry, main course
Time 40m
Yield 4 to 6 servings
Number Of Ingredients 9
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.
Nutrition Facts : @context http, Calories 564, UnsaturatedFat 27 grams, Carbohydrate 11 grams, Fat 42 grams, Fiber 3 grams, Protein 35 grams, SaturatedFat 10 grams, Sodium 705 milligrams, Sugar 5 grams, TransFat 0 grams
ROAST CHICKEN WITH FENNEL
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
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
FENNEL AND MUSTARD SEED CHICKEN
A delicious and exotic flavored chicken; it will entice your taste buds.
Provided by Vera
Categories Chicken Breasts
Time 30m
Yield 4
Number Of Ingredients 6
Steps:
- Sprinkle chicken with salt and pepper to taste. Grind the fennel and mustard seeds in a clean coffee grinder. Sprinkle freshly ground spices over chicken pieces.
- In a large frying pan, heat olive oil over medium heat. Cook garlic in the olive oil, stirring frequently. Once the garlic begins to brown, place the chicken in the pan. Increase heat to high, and quickly brown both sides. Reduce heat, and cover. Cook chicken until juices run clear and meat is tender.
Nutrition Facts : Calories 377 calories, Carbohydrate 2.2 g, Cholesterol 126.6 mg, Fat 19.5 g, Fiber 1 g, Protein 45.9 g, SaturatedFat 4.3 g, Sodium 399.5 mg, Sugar 0.2 g
CHICKEN WITH LEMON AND FENNEL SEEDS
Make and share this Chicken With Lemon and Fennel Seeds recipe from Food.com.
Provided by dicentra
Categories Chicken Breast
Time 20m
Yield 4 serving(s)
Number Of Ingredients 9
Steps:
- Heat olive oil in a large nonstick skillet over medium-high heat. Sprinkle the chicken with salt and pepper.
- Add the chicken to pan, and cook 3 minutes on each side. Add wine, rind, juice, fennel seeds, and garlic.
- Cover, reduce heat, and simmer mixture 5 minutes or until chicken is done.
Nutrition Facts : Calories 230.3, Fat 5.5, SaturatedFat 1, Cholesterol 98.7, Sodium 402.4, Carbohydrate 1.5, Fiber 0.2, Sugar 0.3, Protein 39.4
FENNEL IN WINE AND HONEY
A great side dish for fennel lovers, originally from a friend in Israel. I have used water instead of broth, with some added salt and seasoning. I have also replaced the mustard seed with regular mustard.
Provided by shari p.
Categories Side Dish Vegetables
Time 1h
Yield 8
Number Of Ingredients 7
Steps:
- Place the fennel quarters in large deep skillet with the centers facing up. Drizzle with olive oil then pour in the chicken broth, honey, and wine. Season with mustard seed, salt, and pepper. Cover and cook over low heat for 45 minutes, turning occasionally.
Nutrition Facts : Calories 132.7 calories, Carbohydrate 11.7 g, Cholesterol 0.3 mg, Fat 7.1 g, Fiber 3.7 g, Protein 1.7 g, SaturatedFat 0.9 g, Sodium 122.7 mg, Sugar 2.7 g
Tips:
- Mise en place: Before starting, gather and measure all ingredients and preheat the oven to ensure a smooth cooking process.
- Tenderize the chicken: Use a meat mallet or rolling pin to gently pound the chicken breasts, creating a more even thickness and ensuring they cook evenly.
- Season the chicken: Generously season the chicken with salt and pepper. This simple seasoning enhances the natural flavor of the chicken and creates a savory base for the other flavors in the dish.
- Sear the chicken: Searing the chicken in a hot pan creates a golden-brown crust, locking in the juices and adding flavor. Make sure the pan is hot enough before adding the chicken to achieve a good sear.
- Use a flavorful cooking liquid: The combination of white wine, chicken broth, and lemon juice creates a flavorful liquid that infuses the chicken with moisture and enhances its taste. You can also add other herbs or spices to the liquid for additional flavor.
- Cook the chicken until tender: Simmer the chicken in the cooking liquid until it is fully cooked and tender. The internal temperature should reach 165°F (74°C) to ensure safety and doneness.
- Make the fennel and mustard seed sauce: While the chicken is cooking, prepare the sauce by sautéing fennel, shallots, and garlic in butter until softened. Add white wine, chicken broth, mustard seeds, and cream, and simmer until the sauce has thickened. Season to taste with salt, pepper, and lemon juice.
- Serve: Spoon the fennel and mustard seed sauce over the cooked chicken and garnish with chopped parsley. Serve immediately with your choice of sides, such as roasted vegetables, mashed potatoes, or rice.
Conclusion:
This flavorful and elegant dish combines the delicate taste of fennel with the tangy bite of mustard seeds, creating a well-balanced and satisfying meal. The tender chicken, cooked in a flavorful liquid, absorbs the rich flavors of the sauce, resulting in a succulent and juicy main course. Perfect for a special occasion or a weeknight dinner, this fennel and mustard seed chicken is sure to impress your taste buds. With its simple yet sophisticated flavors, this dish is a testament to the power of using fresh ingredients and carefully crafted techniques to create a memorable culinary experience.
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