Chicken And Fennel
Juicy chicken thighs are cooked in a fragrant fennel and mushroom sauce, enriched with yogurt, making this comforting dish perfect for family dinners and entertaining guests.
Ingredients
Instructions
- Heat sesame or safflower oil in a heavy skillet and brown the chicken thighs.
- Remove the chicken to a baking dish.
- In the same skillet, sauté chopped green onions, chopped garlic, chopped mushrooms, and fennel seed until the onions are golden, but do not brown them.
- Remove from heat; add plain yogurt and blend, scraping browned bits from the bottom of the skillet.
- Pour the yogurt mixture over the chicken in the baking dish.
- Bake in a preheated 350°F oven for 45 minutes, covered.
- Remove the cover and bake for an additional 15 minutes to brown.
Tips & Substitutions
For added flavor, marinate the chicken thighs in yogurt and fennel seed for a few hours before cooking. You can substitute chicken thighs with drumsticks or even boneless chicken breasts, but adjust the cooking time accordingly. If you don't have fennel seeds, try using a pinch of dill for a similar anise flavor. This dish pairs beautifully with Mediterranean recipes, enhancing the overall taste profile.
Serving Suggestions
Serve the chicken and fennel dish over a bed of fluffy couscous or alongside roasted vegetables for a complete meal. A fresh green salad with a tangy vinaigrette complements the rich flavors nicely. This dish also pairs beautifully with Tomato Soup With Veal Meatballs for a hearty dinner.
Storage & Reheating
Leftover chicken and fennel can be stored in an airtight container in the refrigerator for up to 3 days. To reheat, place the chicken in a preheated oven at 350°F for about 15-20 minutes until heated through. You can also microwave it, but be cautious to avoid drying it out.
Nutrition & Diet Analysis (per serving)
Each serving of Chicken And Fennel contains roughly 734 calories, with 35g protein, 113g carbohydrates, and 30g fat. It is an excellent source of dietary fiber (289% of the Daily Value), iron (210% of the Daily Value), and calcium (154% of the Daily Value). Note that it is relatively high in sodium, at 1942mg per serving (84% of the Daily Value).
Estimated from ingredients & per-serving nutrition — verify against package labels for allergies or strict diets.
* % Daily Values based on a 2,000 calorie diet (FDA 2020).
Frequently Asked Questions
Can I use other parts of the chicken for this recipe?
Yes, you can use chicken breasts or drumsticks instead of thighs. Just be mindful that cooking times may vary, as white meat cooks faster than dark meat. Ensure the internal temperature reaches 165°F for safety.
What can I substitute for yogurt in this recipe?
If you're looking for a substitute for plain yogurt, consider using sour cream or a dairy-free yogurt alternative. Both will provide a creamy texture, but the flavor may differ slightly. Adjust seasoning as needed.
How do I know when the chicken is done baking?
The chicken is done when it reaches an internal temperature of 165°F, and the juices run clear. You can also check by cutting into the thickest part; the meat should be opaque and not pink. Let it rest for a few minutes before serving.
Nutrition is estimated from USDA FoodData Central ingredient data and may vary with brand, portion and preparation — see our methodology. This information is for general educational purposes only and is not medical or dietary advice (disclaimer).