Wednesday, February 12, 2014

Creole Caramelized Fennel & Endive with Braised Chicken

Prep /Total time : 45 minutes Serves 4

 
This dish delivers a lot of sophistication for not much time spent in the kitchen. The chicken rests on a bed of mild autumn vegetables, enriched with cream and wine. If the chicken you buy weighs more than 2 pounds, you may need to simmer it a few more minutes.

4             leg-thigh chicken quarters or 8 leg and thigh pieces (2 lbs. total)
              About 1 tsp. kosher
              About 1 tsp. 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 leaves, chopped 


 1.        Sprinkle chicken with 1 tsp. each 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 minutes. Turn over and cook until second side is lightly browned, about 2 minutes. Transfer chicken to a plate; drain fat from pan.
2.        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.
3.         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 (pan will be very full at first), until chicken is no longer pink at the bone, about 15 minutes.
4.       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.

16 comments:

  1. I love endive and fennel! And what a great way to showcase it. Oh, this dish has chicken too? All the better! Exceptional recipe -- thanks.

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    1. Hi John , this is a great dish , especially since I have 4 kids ;-D , they all want the drumsticks , kids , huh !Thanks for stopping by :)

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  2. I've never used endive in cooking, but we truly enjoy fennel! I've always just baked it on its own as a side dish. This recipe sounds like it would be a good one to stretch to feed several. Thanks for sharing!

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    1. Hi Nellie , you will enjoy this dish , yes it cab be stretched for several ;-D and I thank you for stopping by :)

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  3. Dear Nee,
    This recipe, Creole Caramelized Fennel & Endive with Braised Chicken looks so good. I can smell the aroma from here. I love endives and fennel bulbs. Fennel makes the chicken very flavorful. Not many people are used to cooking it, they would rather eat it raw, like celery. Plus the chicken must be like butter off of the bone. Also, I fixed the problem about noreply! Louise sent me a fantastic diagram on how to find it and fix it. Thanks again for your help, but not a problem any more. Have a blessed rest of the week! Dottie :)

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    1. Hi Dottie , It's a very delicious dish , the best part , it's a dish meal , the chicken do fall off the bone .
      I am so happy you got the NOREPLY problem fixed ! You are very welcome for the help , even though I didn't know exactly what you was referring to . Thanks for stopping by :)

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  4. Cream and wine sauce..sounds like the recipe for me :D

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    1. Hi Medeja , the wine sauce is what makes it good , thanks for stopping by :)

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  5. Fennel and Endive? Can't say I have ever enjoyed the two together, Nellie. Very interesting. I can't wait until my Bronze fennel grows this year in the garden. I've only been looking at it the last couple of years but this year (it's a beautiful plant and so aromatic) I am actually going to try and find out if it's edible, lol...The aroma of this chicken dish must be amazing, I can certainly understand the kids wanting lots! Thanks for sharing, Nee...

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    1. Hahahaha ... I know what you meant ;-D

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    2. Hi Louise , I do so hope your plant is edible , I buy my fennel at the market , don't know if it will grow down here ... but I will be checking it out , I grow most of my herbs and when the weather gets cooler , I bring them inside , put some in the foyer and patio (enclosed) . I am so lucky my kids loves vegetables . Hope you are keeping warm , give Marion some huge (((HUGS))) and thanks for stopping by :)

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  6. Howdy Nee ! Life has been extremely for the past couple of months and still am. I'm still trying my best to squeeze in whenever I could to drop in a few notes. I am surely missing all the deliciousness around the blogging world. Your braised chicken looks so terribly tempting. Am salivating....Slurpppp.... I'm really glad to hearing from you. Hope you're having a wonderful day & enjoy.
    Blessings, Kristy

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    1. Hi Kristy , the last couple of months was very busy indeed . Maybe we can take a breath and regroup . Glad to hear from you and I will always check on you ;-D, thanks for stopping by :)

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  7. Hi Nee, this is definitely finger licking good!!! Happy Valentine's Day to you :)

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  8. Hi Ivy , it is a delicious disn and takes little time , Thanks for stpping by :)

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Hi friends, thank you for stopping by and for taking the time to say hello. The welcome mat is always out and the coffee is always hot .I really appreciate your sweet gesture!