\nElevate your weeknight dinner routine with this flavorful and aromatic roasted chicken dish, paired with sweet and savory caramelized fennel and pungent garlic.<\/p>\n
Are you looking for new ways to bring the flavors of the Mediterranean into your kitchen? Look no further! Chicken and fennel is a match made in heaven, and when combined with the bold flavors of the Mediterranean, it’s a game-changer. In this article, we’ll be exploring 18 savory chicken and fennel recipes that are sure to become new favorites.<\/p>\n
From classic roasted chicken with caramelized fennel and garlic to innovative dishes like pan-seared chicken with fennel and apple slaw, there’s something for everyone on this list. And the best part? Each recipe is infused with the bright, zesty flavors of the Mediterranean, making it perfect for a quick weeknight dinner or a special occasion.<\/p>\n
In the following pages, we’ll dive into each of these recipes, exploring the ingredients, cooking techniques, and tips to help you bring them to life. So whether you’re a seasoned cook or just starting out, get ready to be inspired by the bold flavors of the Mediterranean.<\/p>\n
\nElevate your weeknight dinner routine with this flavorful and aromatic roasted chicken dish, paired with sweet and savory caramelized fennel and pungent garlic.<\/p>\n
Ingredients:<\/strong><\/p>\n – 1 whole chicken (3-4 lbs) Instructions:<\/strong><\/p>\n 1. Preheat oven to 425\u00b0F (220\u00b0C). Cooking Time:<\/strong> 45-50 minutes<\/p>\n Ingredients:<\/strong><\/p>\n – 1 pound boneless, skinless chicken breast, cut into 1-inch pieces Instructions:<\/strong><\/p>\n 1. Preheat grill to medium-high heat. Cooking Time:<\/strong> 15-20 minutes<\/p>\n Ingredients:<\/strong><\/p>\n – 8 oz pasta (fettuccine or linguine work well) Instructions:<\/strong><\/p>\n 1. Cook pasta according to package instructions. Drain and set aside. Cooking Time:<\/strong> 25-30 minutes<\/p>\n Ingredients:<\/p>\n – 4-6 bone-in, skin-on chicken thighs Instructions:<\/p>\n 1. Preheat the oven to 300\u00b0F (150\u00b0C). Cooking Time:<\/strong> 1 hour<\/p>\n Ingredients:<\/strong> Instructions:<\/strong><\/p>\n 1. Preheat oven to 425\u00b0F (220\u00b0C). Cooking Time:<\/strong> 40-45 minutes<\/p>\n Ingredients:<\/strong><\/p>\n – 4 boneless, skinless chicken breasts Instructions:<\/strong><\/p>\n 1. Preheat oven to 400\u00b0F (200\u00b0C). Cooking Time:<\/strong> 30-35 minutes<\/p>\n Ingredients:<\/strong><\/p>\n – 1 lb boneless, skinless chicken breast or thighs Instructions:<\/strong><\/p>\n 1. In a large pot, saut\u00e9 the sliced fennel in a little oil until tender. Cooking Time:<\/strong> 30-40 minutes<\/p>\n Ingredients:<\/p>\n – 1 lb boneless, skinless chicken breast or thighs Instructions:<\/p>\n 1. Add the chicken, fennel, onion, garlic, diced tomatoes, chicken broth, and thyme to a slow cooker. Cooking Time:<\/strong> 6-8 hours (low), 3-4 hours (high)<\/p>\n Ingredients:<\/strong><\/p>\n – 1 lb chicken sausage (such as Italian-style or Chorizo), sliced Instructions:<\/strong><\/p>\n 1. Heat the oil in a large skillet or wok over medium-high heat. Cooking Time:<\/strong> 15-20 minutes<\/p>\n Ingredients:<\/strong><\/p>\n – 4 boneless, skinless chicken breasts Instructions:<\/strong><\/p>\n 1. Preheat oven to 400\u00b0F (200\u00b0C). Cooking Time:<\/strong> 35-40 minutes<\/p>\n Ingredients:<\/strong><\/p>\n – 1 cup Arborio rice Instructions:<\/strong><\/p>\n 1. Heat oil in a large skillet over medium-high heat. Add onion and cook until translucent, about 3-4 minutes. Cooking Time:<\/strong> Approximately 35-40 minutes<\/p>\n Ingredients:<\/strong><\/p>\n – 4 boneless, skinless chicken breasts Instructions:<\/strong><\/p>\n 1. Preheat a skillet over medium-high heat. Cooking Time:<\/strong> 12-15 minutes<\/p>\n Ingredients:<\/strong><\/p>\n – 1 pound cooked chicken breast, diced Instructions:<\/strong><\/p>\n 1. In a large bowl, combine the chicken, fennel, and mixed greens. Cooking Time:<\/strong> 10 minutes (assuming cooked chicken is used)<\/p>\n Ingredients:<\/strong><\/p>\n – 1 lb boneless, skinless chicken breasts Instructions:<\/strong><\/p>\n 1. Preheat grill or grill pan to medium-high heat. Lime Crema:<\/strong><\/p>\n – 1 cup sour cream Combine ingredients in a bowl and stir until smooth. Refrigerate for at least 30 minutes before serving.<\/p>\n Ingredients:<\/p>\n Instructions:<\/p>\n Cooking Time:<\/strong> 25-30 minutes<\/p>\n Enjoy your delicious Chicken and Fennel Pot Pie!<\/p>\n Ingredients:<\/strong><\/p>\n – 2 pounds chicken wings Instructions:<\/strong><\/p>\n 1. Preheat oven to 400\u00b0F (200\u00b0C). Cooking Time:<\/strong> 30-35 minutes<\/p>\n Ingredients:<\/strong><\/p>\n – 1 lb boneless, skinless chicken breast Instructions:<\/strong><\/p>\n 1. Preheat oven to 400\u00b0F (200\u00b0C). Cooking Time:<\/strong> 40-45 minutes<\/p>\n Ingredients:<\/strong><\/p>\n – 2 lbs chicken bones (neck and back) Instructions:<\/strong><\/p>\n 1. Preheat oven to 400\u00b0F (200\u00b0C). Roast the chicken bones for 30 minutes, or until lightly browned. Cooking Time:<\/strong> 1 hour<\/p>\n Get ready to indulge in the bold flavors of the Mediterranean with these 18 savory chicken and fennel recipes! From roasted chicken with caramelized fennel and garlic, to creamy pasta dishes and hearty stews, there’s something for everyone. Discover how to add a touch of Mediterranean flair to your meals with lemon-herb marinades, white wine sauces, and fragrant herbs like rosemary and thyme. Whether you’re in the mood for a comforting bowl of soup or a flavorful flatbread, these recipes are sure to transport your taste buds to the sun-kissed hills of Greece and Italy.<\/p>\n","protected":false},"excerpt":{"rendered":" Are you looking for new ways to bring the flavors of the Mediterranean into your kitchen? Look no further! Chicken and fennel is a match made in heaven, and when combined with the bold flavors of the Mediterranean, it’s a game-changer. In this article, we’ll be exploring 18 savory chicken and fennel recipes that are … Read more<\/a><\/p>\n","protected":false},"author":1,"featured_media":14331,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[11],"tags":[],"class_list":["post-14607","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-dinner"],"_links":{"self":[{"href":"https:\/\/foodcookingrecipe.com\/wp-json\/wp\/v2\/posts\/14607","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/foodcookingrecipe.com\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/foodcookingrecipe.com\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/foodcookingrecipe.com\/wp-json\/wp\/v2\/users\/1"}],"replies":[{"embeddable":true,"href":"https:\/\/foodcookingrecipe.com\/wp-json\/wp\/v2\/comments?post=14607"}],"version-history":[{"count":1,"href":"https:\/\/foodcookingrecipe.com\/wp-json\/wp\/v2\/posts\/14607\/revisions"}],"predecessor-version":[{"id":14608,"href":"https:\/\/foodcookingrecipe.com\/wp-json\/wp\/v2\/posts\/14607\/revisions\/14608"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/foodcookingrecipe.com\/wp-json\/wp\/v2\/media\/14331"}],"wp:attachment":[{"href":"https:\/\/foodcookingrecipe.com\/wp-json\/wp\/v2\/media?parent=14607"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/foodcookingrecipe.com\/wp-json\/wp\/v2\/categories?post=14607"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/foodcookingrecipe.com\/wp-json\/wp\/v2\/tags?post=14607"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}
\n– 2 bulbs of fennel, trimmed and sliced
\n– 6 cloves of garlic, peeled and minced
\n– 2 tbsp olive oil
\n– Salt and pepper to taste
\n– Optional: fresh parsley or thyme for garnish<\/p>\n
\n2. Rinse the chicken and pat dry with paper towels.
\n3. In a large bowl, toss fennel and garlic with olive oil, salt, and pepper until well coated.
\n4. Place the chicken in a roasting pan and spread the fennel mixture around it.
\n5. Roast for 45-50 minutes or until the chicken reaches an internal temperature of 165\u00b0F (74\u00b0C).
\n6. Let rest for 10 minutes before carving and serving.<\/p>\nGrilled Chicken and Fennel Skewers with Lemon-Herb Marinade<\/h2>\n
\nSavor the sweet and savory flavors of this Mediterranean-inspired dish, perfect for a quick summer dinner or outdoor gathering. This recipe combines juicy chicken, crunchy fennel, and zesty lemon-herb marinade on skewers.<\/p>\n
\n– 2 large fennel bulbs, sliced into 1\/4-inch thick strips
\n– 1\/4 cup freshly squeezed lemon juice
\n– 2 cloves garlic, minced
\n– 1 tablespoon olive oil
\n– 1 teaspoon dried thyme
\n– Salt and pepper to taste
\n– 10-12 bamboo skewers<\/p>\n
\n2. In a large bowl, whisk together lemon juice, garlic, olive oil, and thyme.
\n3. Add chicken and fennel to the marinade; toss to coat.
\n4. Thread chicken and fennel onto skewers, leaving a small space between each piece.
\n5. Season with salt and pepper to taste.
\n6. Grill for 8-10 minutes, turning occasionally, or until cooked through.<\/p>\nCreamy Chicken and Fennel Pasta with Parmesan<\/h2>\n
\nA rich and flavorful pasta dish that combines the sweetness of fennel, the creaminess of a homemade sauce, and the savory flavor of chicken.<\/p>\n
\n– 1 lb boneless, skinless chicken breast, cut into bite-sized pieces
\n– 2 bulbs fennel, thinly sliced
\n– 3 cloves garlic, minced
\n– 1 cup heavy cream
\n– 1\/2 cup grated Parmesan cheese
\n– Salt and pepper to taste
\n– Fresh parsley, chopped (optional)<\/p>\n
\n2. In a large skillet, saut\u00e9 chicken, fennel, and garlic until the chicken is cooked through and the vegetables are tender.
\n3. Add heavy cream to the skillet and stir to combine. Bring the mixture to a simmer.
\n4. Reduce heat to low and let sauce simmer for 5-7 minutes or until it thickens slightly.
\n5. Stir in Parmesan cheese until melted and well combined.
\n6. Combine cooked pasta, chicken-fennel mixture, and salt and pepper to taste. Toss to coat.
\n7. Serve hot, garnished with chopped parsley if desired.<\/p>\nBraised Chicken Thighs with Fennel and White Wine Sauce<\/h2>\n
\nBraised Chicken Thighs with Fennel and White Wine Sauce: A classic comfort dish that combines the rich flavors of chicken, fennel, and white wine.<\/p>\n
\n– 2 medium bulbs of fennel, thinly sliced
\n– 1 onion, thinly sliced
\n– 3 cloves of garlic, minced
\n– 1 cup of white wine (dry)
\n– 1 cup of chicken broth
\n– 2 tbsp of olive oil
\n– Salt and pepper to taste
\n– Fresh parsley or thyme for garnish (optional)<\/p>\n
\n2. In a large Dutch oven, heat the olive oil over medium-high heat. Brown the chicken thighs in batches until golden brown, about 5 minutes per side. Remove from pot and set aside.
\n3. Add more oil if needed, then saut\u00e9 the fennel, onion, and garlic until tender, about 10-12 minutes.
\n4. Add the white wine and chicken broth to the pot, scraping up any browned bits. Bring to a simmer.
\n5. Return the chicken thighs to the pot, cover, and transfer to the preheated oven.
\n6. Braise for 30-40 minutes or until the chicken is tender and falls apart easily.
\n7. Season with salt and pepper to taste. Garnish with fresh parsley or thyme if desired.<\/p>\nOne-Pan Chicken and Fennel with Potatoes and Rosemary<\/h2>\n
\nA flavorful and satisfying one-pan dish that combines juicy chicken, sweet fennel, tender potatoes, and fragrant rosemary.<\/p>\n
\n– 1 1\/2 lbs boneless, skinless chicken breast or thighs
\n– 2 medium fennel bulbs, sliced
\n– 2 large Yukon gold potatoes, peeled and thinly sliced
\n– 3 sprigs of fresh rosemary
\n– 2 tbsp olive oil
\n– Salt and pepper to taste
\n– Optional: 1\/4 cup white wine (optional)<\/p>\n
\n2. In a large cast-iron skillet or oven-safe pan, heat the olive oil over medium-high.
\n3. Add the sliced fennel and cook for 5 minutes, stirring occasionally.
\n4. Add the chicken and cook for an additional 5 minutes, until browned.
\n5. Add the potato slices, salt, and pepper. Cook for 2-3 minutes, stirring to combine.
\n6. Remove from heat and sprinkle rosemary sprigs on top. If using white wine, pour it in (optional).
\n7. Transfer skillet to preheated oven and bake for 25-30 minutes or until chicken is cooked through and potatoes are tender.<\/p>\nFennel-Crusted Chicken with Orange Glaze<\/h2>\n
\nElevate your chicken game with this flavorful recipe that combines the anise flavor of fennel with the sweetness of orange. Perfect for a weeknight dinner or special occasion.<\/p>\n
\n– 2 bulbs of fennel, thinly sliced
\n– 1\/2 cup panko breadcrumbs
\n– 2 tablespoons olive oil
\n– 2 cloves garlic, minced
\n– 1\/4 cup orange marmalade
\n– 1 tablespoon honey
\n– Salt and pepper to taste<\/p>\n
\n2. In a food processor, pulse fennel slices until they resemble breadcrumbs.
\n3. In a shallow dish, mix panko breadcrumbs, minced garlic, and processed fennel.
\n4. Dip each chicken breast in the breadcrumb mixture, pressing gently to adhere.
\n5. Place coated chicken on a baking sheet lined with parchment paper and drizzle with olive oil.
\n6. Bake for 25-30 minutes or until cooked through.
\n7. Meanwhile, mix orange marmalade and honey in a small saucepan. Bring to a simmer over medium heat.
\n8. Brush the glaze over the baked chicken breasts during the last 5 minutes of cooking.<\/p>\nChicken and Fennel Soup with Fresh Herbs<\/h2>\n
\nThis hearty soup is a perfect blend of savory chicken, sweet fennel, and bright fresh herbs. A comforting and flavorful meal for any time of the year.<\/p>\n
\n– 2 medium fennel bulbs, sliced
\n– 4 cups chicken broth
\n– 1\/2 cup white wine (optional)
\n– 1 tsp dried thyme
\n– 1 tsp dried rosemary
\n– 2 tbsp chopped fresh parsley
\n– 2 tbsp chopped fresh tarragon
\n– Salt and pepper to taste<\/p>\n
\n2. Add chicken, broth, wine (if using), thyme, and rosemary. Bring to a boil, then reduce heat and simmer for 20 minutes or until chicken is cooked through.
\n3. Stir in parsley and tarragon. Season with salt and pepper to taste.
\n4. Serve hot, garnished with additional herbs if desired.<\/p>\nSlow Cooker Chicken and Fennel Stew<\/h2>\n
\nSlow Cooker Chicken and Fennel Stew: A hearty and flavorful dish that’s perfect for a chilly evening. This recipe combines the tenderizing power of slow cooking with the anise-like flavor of fennel, resulting in a deliciously comforting stew.<\/p>\n
\n– 2 bulbs of fennel, sliced into thin wedges
\n– 1 onion, chopped
\n– 3 cloves of garlic, minced
\n– 1 can (14.5 oz) of diced tomatoes
\n– 1 cup of chicken broth
\n– 1 tsp dried thyme
\n– Salt and pepper, to taste<\/p>\n
\n2. Season with salt and pepper to taste.
\n3. Cook on low for 6-8 hours or high for 3-4 hours.
\n4. Serve hot, garnished with fresh parsley if desired.<\/p>\nChicken Sausage and Fennel Stir-Fry<\/h2>\n
\nQuickly stir-fry chicken sausage, crunchy fennel, and aromatic soy sauce for a delicious and satisfying meal.<\/p>\n
\n– 2 medium bulbs of fennel, thinly sliced
\n– 2 cloves of garlic, minced
\n– 1 tablespoon vegetable oil
\n– 2 tablespoons soy sauce
\n– Salt and pepper to taste<\/p>\n
\n2. Add the chicken sausage and cook until browned, about 3-4 minutes. Remove from the pan and set aside.
\n3. In the same pan, add the fennel and garlic. Cook until the fennel is tender-crisp, about 4-5 minutes.
\n4. Add the cooked chicken sausage back into the pan, stirring to combine with the fennel mixture.
\n5. Pour in the soy sauce and season with salt and pepper to taste.
\n6. Stir-fry everything together for an additional minute, until well combined.<\/p>\nBaked Chicken with Fennel and Olives<\/h2>\n
\nThis Mediterranean-inspired dish is a flavorful and healthy alternative to traditional chicken recipes. The anise-like flavor of fennel pairs perfectly with the brininess of olives, creating a deliciously savory combination.<\/p>\n
\n– 2 bulbs of fennel, sliced into thick wedges
\n– 1 cup pitted green olives, sliced
\n– 2 tbsp olive oil
\n– 1 tsp dried thyme
\n– Salt and pepper to taste<\/p>\n
\n2. Line a baking sheet with parchment paper.
\n3. Place chicken breasts on the prepared baking sheet.
\n4. Arrange fennel wedges and olive slices around the chicken.
\n5. Drizzle with olive oil and sprinkle with thyme, salt, and pepper.
\n6. Bake for 35-40 minutes or until chicken is cooked through and juices run clear.<\/p>\nChicken and Fennel Risotto with Saffron<\/h2>\n
\nThis creamy risotto combines the delicate flavors of saffron, fennel, and chicken for a truly indulgent dish. Perfect for a special occasion or cozy night in.<\/p>\n
\n– 4 cups chicken broth, warmed
\n– 2 tablespoons olive oil
\n– 1 small onion, finely chopped
\n– 2 cloves garlic, minced
\n– 1 bulb fennel, thinly sliced
\n– 1 pound boneless, skinless chicken breast or thighs, cut into bite-sized pieces
\n– 1\/4 teaspoon saffron threads, soaked in 2 tablespoons hot water
\n– Salt and pepper, to taste
\n– Grated Parmesan cheese, for serving (optional)<\/p>\n
\n2. Add garlic and fennel; cook until fennel is tender, about 5 minutes.
\n3. Add chicken; cook until browned, about 5-6 minutes.
\n4. Add Arborio rice; cook for 1-2 minutes, stirring constantly.
\n5. Add warmed broth, 1\/2 cup at a time, stirring continuously and allowing each portion to absorb before adding the next.
\n6. Stir in soaked saffron threads.
\n7. Cook for an additional 20-25 minutes, or until rice is creamy and tender.
\n8. Season with salt and pepper to taste.
\n9. Serve hot, topped with Parmesan cheese if desired.<\/p>\nPan-Seared Chicken with Fennel and Apple Slaw<\/h2>\n
\nThis harmonious combination of flavors and textures will elevate your chicken game. Pan-searing the chicken to perfection and pairing it with a refreshing slaw made from fennel, apple, and herbs creates a delightful and healthy dish.<\/p>\n
\n– 2 bulbs of fennel, thinly sliced
\n– 1 large apple, diced
\n– 2 tbsp olive oil
\n– 2 tbsp honey
\n– 1 tsp Dijon mustard
\n– Salt and pepper to taste
\n– Fresh parsley, chopped (optional)<\/p>\n
\n2. Season the chicken with salt, pepper, and a pinch of fennel pollen (if using).
\n3. Pan-sear the chicken for 5-6 minutes per side, or until cooked through.
\n4. Meanwhile, combine sliced fennel, diced apple, honey, Dijon mustard, salt, and pepper in a bowl.
\n5. Toss to coat and refrigerate for at least 30 minutes.
\n6. Serve the pan-seared chicken with the chilled fennel-apple slaw.<\/p>\nFennel and Chicken Salad with Citrus Dressing<\/h2>\n
\nThis refreshing salad combines the crunch of fennel with the tenderness of chicken, all tied together with a zesty citrus dressing. Perfect for a light and satisfying lunch or dinner.<\/p>\n
\n– 2 bulbs of fennel, thinly sliced
\n– 1\/2 cup mixed greens (arugula, spinach, etc.)
\n– 1\/4 cup freshly squeezed orange juice
\n– 2 tablespoons olive oil
\n– 1 tablespoon honey
\n– Salt and pepper to taste
\n– Fresh mint leaves for garnish (optional)<\/p>\n
\n2. In a small bowl, whisk together the orange juice, olive oil, and honey until well combined.
\n3. Pour the citrus dressing over the salad and toss to coat.
\n4. Season with salt and pepper to taste.
\n5. Serve immediately, garnished with fresh mint leaves if desired.<\/p>\nSpicy Chicken and Fennel Tacos with Lime Crema<\/h2>\n
\nElevate your taco game with this bold and zesty recipe that combines the flavors of spicy chicken, crunchy fennel, and creamy lime crema.<\/p>\n
\n– 1\/4 cup hot sauce (such as Frank’s RedHot)
\n– 2 tsp olive oil
\n– 1 large onion, thinly sliced
\n– 2 bulbs of fennel, thinly sliced
\n– 8-10 corn tortillas
\n– Lime crema (see below for recipe)
\n– Optional toppings: diced avocado, sour cream, cilantro, and queso fresco<\/p>\n
\n2. In a large bowl, whisk together hot sauce and olive oil. Add chicken and marinate for at least 30 minutes.
\n3. Grill chicken until cooked through, about 5-6 minutes per side.
\n4. Meanwhile, cook fennel and onion in a separate grill pan or skillet with a little oil until tender and lightly charred.
\n5. Assemble tacos by slicing grilled chicken and topping with fennel mixture, tortillas, and lime crema.
\n6. Serve immediately with desired toppings.<\/p>\n
\n– 2 tbsp freshly squeezed lime juice
\n– 1 tsp honey<\/p>\nChicken and Fennel Pot Pie with Puff Pastry<\/h2>\n
\nA hearty, flavorful pie filled with tender chicken, sweet fennel, and flaky puff pastry.<\/p>\n\n
\n
Fennel-Seasoned Chicken Wings with Yogurt Dip<\/h2>\n
\nElevate your snack game with this refreshing twist on classic chicken wings. The anise flavor of fennel pairs perfectly with the tangy zip of yogurt dip.<\/p>\n
\n– 1 bulb of fennel, thinly sliced
\n– 2 tablespoons olive oil
\n– 1 teaspoon salt
\n– 1\/4 teaspoon black pepper
\n– 1 cup plain Greek yogurt
\n– 2 cloves garlic, minced
\n– 1 tablespoon lemon juice
\n– Chopped fresh parsley or dill (optional)<\/p>\n
\n2. In a large bowl, whisk together olive oil, salt, and pepper. Add sliced fennel and toss to combine.
\n3. Add chicken wings to the bowl and toss until coated with the fennel mixture.
\n4. Line a baking sheet with parchment paper and arrange the wings in a single layer. Bake for 30-35 minutes or until cooked through.
\n5. Meanwhile, mix together yogurt, garlic, and lemon juice in a small bowl.
\n6. Serve the chicken wings with the yogurt dip and garnish with chopped parsley or dill if desired.<\/p>\nChicken and Fennel Flatbread with Goat Cheese<\/h2>\n
\nThis savory flatbread combines the tender flavors of roasted chicken, sweet fennel, and creamy goat cheese, all on a crispy foundation. Perfect as an appetizer or light meal.<\/p>\n
\n– 2 bulbs fennel, thinly sliced
\n– 1\/4 cup olive oil
\n– 2 cloves garlic, minced
\n– 1 tsp dried thyme
\n– 1\/2 cup goat cheese, crumbled
\n– 1 flatbread (or pita bread)
\n– Salt and pepper to taste<\/p>\n
\n2. Toss chicken breast with olive oil, garlic, and thyme. Roast for 20-25 minutes or until cooked through.
\n3. Meanwhile, saut\u00e9 sliced fennel in a pan with olive oil until tender and caramelized.
\n4. Warm flatbread by wrapping it in foil and baking for 5-7 minutes.
\n5. Assemble the flatbread by spreading goat cheese on top, followed by roasted chicken and caramelized fennel.
\n6. Season with salt and pepper to taste.<\/p>\nFennel-Infused Chicken Broth for Noodle Soup<\/h2>\n
\nElevate your noodle soup game with this aromatic and flavorful broth, infused with the sweet anise flavor of fennel. Perfect for a comforting and nutritious meal.<\/p>\n
\n– 1 large onion, chopped
\n– 3 stalks celery, chopped
\n– 2 bulbs fennel, sliced
\n– 4 cups water
\n– 2 carrots, peeled and sliced (optional)<\/p>\n
\n2. In a large pot, saut\u00e9 the chopped onion, celery, and fennel in a little oil until softened.
\n3. Add the roasted chicken bones, water, and sliced carrots (if using) to the pot.
\n4. Bring to a boil, then reduce heat and simmer for 1 hour.
\n5. Strain the broth through a fine-mesh sieve into a clean pot or container. Discard solids.
\n6. Use immediately or store in the refrigerator for up to 3 days or freeze for up to 2 months.<\/p>\nSummary<\/h2>\n