Chicken Fennel Pernod at Julie Neel blog

Chicken Fennel Pernod. Chicken should be skin side. Add chopped fennel and red pepper flakes and cook, stirring frequently, until fennel is lightly browned, 4 to 5 minutes. A puree of the fennel fronds, garlic, lemon zest, and olive oil. Bring to simmer, scraping up. Add broth, orange juice, and pernod; Browned chicken thighs atop a bed of caramelized fennel, onion, and pernod. Reduce heat to medium and cook, tossing occasionally, until vegetables are caramelized, 15 to 20. Brothy braised chicken thighs with fennel and pernod. Add sliced fennel and onion, seasoning with remaining ¼ teaspoon salt and ¼ teaspoon pepper. Preheat oven to 475 degrees. Transfer all ingredients, including marinade, into a large roasting pan.

French Roast Chicken Fennel Lemon Not Quite Nigella
from www.notquitenigella.com

Chicken should be skin side. Add broth, orange juice, and pernod; Add chopped fennel and red pepper flakes and cook, stirring frequently, until fennel is lightly browned, 4 to 5 minutes. Preheat oven to 475 degrees. Bring to simmer, scraping up. Add sliced fennel and onion, seasoning with remaining ¼ teaspoon salt and ¼ teaspoon pepper. A puree of the fennel fronds, garlic, lemon zest, and olive oil. Browned chicken thighs atop a bed of caramelized fennel, onion, and pernod. Brothy braised chicken thighs with fennel and pernod. Reduce heat to medium and cook, tossing occasionally, until vegetables are caramelized, 15 to 20.

French Roast Chicken Fennel Lemon Not Quite Nigella

Chicken Fennel Pernod Preheat oven to 475 degrees. Browned chicken thighs atop a bed of caramelized fennel, onion, and pernod. Chicken should be skin side. Transfer all ingredients, including marinade, into a large roasting pan. Add sliced fennel and onion, seasoning with remaining ¼ teaspoon salt and ¼ teaspoon pepper. Brothy braised chicken thighs with fennel and pernod. Bring to simmer, scraping up. Reduce heat to medium and cook, tossing occasionally, until vegetables are caramelized, 15 to 20. A puree of the fennel fronds, garlic, lemon zest, and olive oil. Preheat oven to 475 degrees. Add chopped fennel and red pepper flakes and cook, stirring frequently, until fennel is lightly browned, 4 to 5 minutes. Add broth, orange juice, and pernod;

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