Photo: Lily Banse
Pan-Roasted Chicken with Fennel, Leeks and Cream
10 ingredients
Serves 4.
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Fennel has a mild licorice flavor that mellows and sweetens during cooking, and is well matched with delicate, onionlike leeks. Feathery fennel fronds are a fragrant and fitting garnish for any dish, like this one, with fennel as an ingredient. Cream draws the tastes of the fennel, leeks and chicken together and creates a rich, velvety sauce.
Estimated Nutrition (whole recipe, rough)
728
Calories
42g
Protein
49g
Fat
30g
Carbs
What these numbers assume — 11 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Chicken | 100g cooked | 165 |
| Peanut | 1 oz (28g) | 161 |
| Grapeseed Oil | 1 tbsp (14g) | 120 |
| Butter | 1 tbsp (14g) | 102 |
| Cream | 1 tbsp (15ml) heavy | 51 |
| Onion | 1 medium (110g) | 44 |
| Fennel Bulb | 1/2 bulb (87g) | 27 |
| Fennel | 1/2 bulb (87g) | 27 |
| Wine | 2 tbsp cooking wine (30ml) | 25 |
| Black Pepper | 1 tsp ground (2.3g) | 6 |
| Salt | 1 tsp (6g) | 0 |
Totals for the whole recipe, adding one typical portion per ingredient — listed above. Quantities in the recipe are not counted, so this is a rough guide only — not suitable for medical or dietary planning.
Ingredients
- 1 chicken, about 3 1/2 lb.
- 1 1/2 tsp. kosher salt, plus more, to taste
- 1/2 tsp. freshly ground pepper, plus more, to taste
- 1 Tbs. peanut or grapeseed oil
- 3 Tbs. unsalted butter
- 1 fennel bulb, about 1 lb., cored and cut into 1/2-inch pieces
- 3 leeks, white and light green portions, cut into 1/2-inch pieces and rinsed well
- 1/4 cup dry white wine
- 1 cup heavy cream
- 2 Tbs. chopped fennel fronds
Directions
Step-by-step directions aren't available for this recipe in our database.
View the full recipe at the original source →
By williamssonoma ·
Recipe sourced from
openrecipes