Chicken With Fennel And Carrots Recipe

Name: Chicken With Fennel And Carrots
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1/3 cup apple cider; 2 tablespoons Dijon mustard; 1 tablespoon tarragon, chopped fresh; 1 tablespoon flat leaf parsley; 1 tablespoon unsalted butter, melted; salt and pepper; 2 medium carrots; 1 small fennel bulb, cut into 1/2 inch wedges; 1 large onion, med diced; 1 -4 lb chicken, cut up and skinned; 1/4 cup creme fraiche; 1 teaspoon cornstarch; 1/2 cup low sodium chicken broth; 1 teaspoon cider vinegar; 1 large granny smith apple; 1 large braeburn apple

Servings: persons

1/3 cup apple cider
2 tablespoons Dijon mustard
1 tablespoon tarragon, chopped fresh
1 tablespoon flat leaf parsley
1 tablespoon unsalted butter, melted
salt and pepper
2 medium carrots
1 small fennel bulb, cut into 1/2 inch wedges
1 large onion, med diced
1 -4 lb chicken, cut up and skinned
1/4 cup creme fraiche
1 teaspoon cornstarch
1/2 cup low sodium chicken broth
1 teaspoon cider vinegar
1 large granny smith apple
1 large braeburn apple

1
Position rack in center of oven and preheat to 400u00b0F In a small bowl, mix 2 tbsp of cider, 1 tbsp of mustard,1 tbsp of the tarragon, 2 tsp of the parsley, the butter, salt and pepper.
2
Scatter the carrots fennel and onion over the bottom of a 10 x 15 baking dish. Arrange chicken pieces on top of the vegetables. Brush the cider mustard vinegar mixture over the chicken and roast for about 30 minute.
3
In a small bowl mix remaining 1/2 cup cider, 1 tbsp mustard, creme fraiche, and the cornstarch. Whisk in the chicken broth, vinegar and salt.
4
Remove pan from the oven and reduce the temperature to 375u00b0F Pour the creme fraiche mixture over the chicken then scatter the apples around. Return the pan to the oven and roast until the vegetable and apples are tender and the chicken is done, about 20 - 30 minute.
5
Transfer the chicken to a warm platter. Use a slotted spoon to arrange the vegetables and apples around the chicken. Sprinkle with a little salt and the remaining tarragon and parsley. Tilt the pan so that the juices gather in one corner. Skim as much fat as possible from the pan. Seadon the sauce to taste and pour into a pitcher to pass at the table,.

190

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 16 ingredients. The key ingredients include: 1/3 cup apple cider, 2 tablespoons Dijon mustard, 1 tablespoon tarragon, chopped fresh, 1 tablespoon flat leaf parsley, and more.

Yes, Chicken With Fennel And Carrots falls under the Meat & Poultry category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Chicken With Fennel And Carrots

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions