Comments on: 2 Quick Chicken Recipes

By: Tom Beland

Tom Beland — Sat, 07 Jul 2007 16:38:05 +0000

Fennel is great. I got into it about two years ago. The smell of it roasting with the onions and carrots is orgasmic. I’ll sometimes add some balsamic vinegar to them before I put the pan in the oven.

Since I’m home most of the day, I do the cooking… which is great for Lily, since she hates to cook. My favorite thing is to see her face when she walks in the door and there’s a chicken roasting in the oven with those veggies cooking in it. Better than roses.

By: Johanna

Johanna — Fri, 06 Jul 2007 11:05:23 +0000

Lyle, you are so creative with flavor!

By: Lyle

Lyle — Thu, 05 Jul 2007 18:39:16 +0000

I don’t use it often, but I enjoy using fennel. Sometimes I’ll slice a bulb really thin and make a salad/slaw of it (it has a strong anise flavor, so serve it with a strongly flavored vinaigrette) for Thanksgiving last year I made braised some fennel in veggie stock and orange zest. It was a big hit.

By: Johanna

Johanna — Thu, 05 Jul 2007 13:51:34 +0000

Oooh, neat, I’ll have to try that! Fennel looks so neat, with the feathery top, and I never know what to do with it. Thanks for sharing!

By: Tom Beland

Tom Beland — Thu, 05 Jul 2007 05:14:22 +0000

Here’s my favorite chicken dish:

-Two chicken legs w/skin/bone

- medium onion chopped
- fennell bulb chopped
- carrot chopped
- soy sauce
- salt n pepper
- six garlic cloves

preheat oven to 375

Take garlic cloves, onion, carrot, fennel put in bowl together and add soy sauce (about a third of a cup) and a dash of salt/pepper.

Salt, pepper all over chicken leg.

In a hot ovenproof pan, add olive oil then chicken legs skin-side down and sear it to a golden brown. When you turn the legs over, add the contents of bowl and arrange the veggies around the chicken legs.

Then put the pan in the oven and cook for about 45 minutes. Let rest a few minutes and enjoy.