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Sandi in Hawaii

REC: Smothered Chicken with Fennel originally posted by Janie/1000 Oaks back in 1999..

Veteran Member
1645 posts
Joined: Dec 12, 2005


Posted to Thread #16329 at 6:08 am on Sep 30, 2009

This was nice. I made a lot of changes, but I still really liked it.

-Used 12 chicken thighs instead of a cut up chicken
-Didn't coat the chicken with flour before browning
-Used chicken broth instead of white wine
-Didn't do the potatoes or olives

Smothered Chicken with Fennel and Green Olives

2 tablespoons Butter
3 slices Bacon, cut into 1" squares
2 Chickens (3 1/2 to 4 lbs each)
1/2 cup Flour
1/2 pounds Onions; thinly sliced
1 pound Fennel bulb
2 cups Dry white wine
2 pounds Boiling potatoes, cubed
1 cup Green olives, unpitted
1/2 pound Mushrooms, quartered
1/2 cup Chopped fennel fronds

Cook butter and bacon in bottom of large, heavy casserole over medium heat until bacon crisps, about 10 minutes.

Cut up each chicken into 10 serving pieces (2 wings, 2 drumsticks, 2 thighs and each breast half cut in half). Combine flour and 2 teaspoons salt in large mixing bowl. Toss each chicken piece in seasoned flour, knock against side of bowl to get rid of excess flour and set aside on plate.

When bacon is crisp, remove with slotted spoon and reserve, leaving fat in bottom of pan. Begin frying chicken, using only enough pieces to fill bottom of pan without crowding. Cook chicken until lightly browned on both sides (about 10 minutes per side). Remove chicken to cooling rack over baking sheet. Repeat until all chicken is browned. When all chicken is browned, drain all but 1 tablespoon fat. Add onions and cook, stirring and scraping bottom of pan to release brown sticky residue.

Cut fennel in quarters, remove cores, then cut into 2-inch sections. Add to onions and cook until fennel begins to soften, about 5 minutes. Add chicken, putting legs and thighs on bottom, then wings and finally breast pieces. Add wine. Put lid on pot slightly askew and cook over medium-low heat, stirring occasionally, 30 minutes. If chicken begins to stick, reduce heat to medium-low.

While chicken is cooking, cook potatoes in large pan of boiling, lightly salted water until tender, about 15 minutes.

When chicken is tender enough to pierce easily with a knife, add reserved bacon squares, green olives and mushrooms to chicken and cook 10 minutes more. Add potatoes and heat through, about 5 minutes. Before serving, garnish with fennel fronds and stir well.

Yields 8 to 10 servings. Each of 10 servings: 423 calories; 474 mg sodium; 82 mg cholesterol; 22 grams fat; 26 grams carbohydrates; 22 grams protein; 0.80 gram fiber

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