Chicken with Italian Sweet-Sour Fennel

  • Sylvie24 Posted: 03/05/11
    Worthy of a Special Occasion

    This recipe is easy to make though it did dirty a lot of dishes. My boyfriend liked it but I didn't think it was anything special. I left out the pine nuts but I don't think that would have made a big difference for my personal taste. I served it with mashed patatoes and the green bean recipe. I don't think I'll be making this again.

  • mayo09 Posted: 03/15/11
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    We really enjoyed this - love fennel in almost any form, and added to the raisins & pine nuts - yummy!

  • MMowry Posted: 03/07/11
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    I made this for dinner last night and followed the recipe as written. It was good, but did seem to lack something, perhaps acid. I would consider adding a bit of lemon juice or some of the red wine vinegar to the chicken as it cooks. The toasted pine nuts definitely enhanced the flavor so I would include them. (My six year old loved them!)

  • Linz7577 Posted: 03/01/11
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    This was good, nothing special. Easy to make and tasteful. Could use a little more spice. Husband enjoyed. Did not change anything. Would make again.

  • neuf07 Posted: 03/10/11
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    I added more fennel than 2 cups (i just used it all) and let it cook for longer in the wine mixture than it says to. I really enjoyed this recipe and the unique taste of cooked fennel and raisins. The pine nuts are a great addition, as is the fresh minced fennel fronds..adds a licorice flavor that rounds the dish out nicely. leftovers were even better the next day!

  • tamaraspivey Posted: 04/07/11
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    I loved this recipe and had it with this one as well http://italianrecipespasta.com/pinwheel-italian-calzones, had some friends over and enjoyed it all so i highy suggest this one as well.

  • JustSomeGuy Posted: 05/16/11
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    Chicken itself was nicely seasoned, although I treated the salt/pepper/rosemary as a dry rub instead of a sprinkling and it flavored very nicely. As others noted, it did see to need an acid, but a quick squeeze of lemon over just the chicken did the trick. I also found that I needed to cook the fennel longer to soften it sufficiently for its purpose in this dish.

  • sprky182 Posted: 07/13/11
    Worthy of a Special Occasion

    This was a nice change of pace. I used dried cranberries instead of raisins, and the flavor combination was nice. It wasn't anything special, but it was good. I made the polenta and herbed green beans from the recipe and they were both good too.

  • lizzieg79 Posted: 08/06/11
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    Cooking light says to make with a creamy polenta: 2 cups milk and 1 cup water to a simmer, whisk in 3/4 cup instant dry polenta, cook 5 min until thick, stir in 1/4 cup 1/3-less-fat cream cheese and 1/4 teaspoon salt. And herbed green beans: 1 lb green beans steamed for 5 min, drizzle with 1 tb olive oil, sprinkle with 1 teaspoon chopped thyme, 1 teaspoon chopped chives, and salt

  • keswvi Posted: 10/03/12
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    Omitted the pine nuts, used fresh rosemary, and added a squeeze of lemon. Very Easley and very good

  • Karlamkarmo Posted: 08/11/13
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    Absolutely delish! I skipped the raisins and pine nuts and added more rosemary and used fennel from my garden. I served it with some fresh steamed green beans from my garden and this is a new favorite for my family. ps the leftover broth is yummy on the green beans too :D

  • daneanp Posted: 01/12/14
    Worthy of a Special Occasion

    This was interesting, but seemed to be missing something, probably fresh rosemary instead of dried. I didn't have white wine but added some lemon. Served with a lovely squash and potato gratin. Comfort food and very filling. I might try it again.

  • CarolinePhilo Posted: 08/09/13
    Worthy of a Special Occasion

    We grew fennel for the first time this year and had plenty on hand for this dish. It was delicious accompanied by basmati rice and sautéed zucchini. I skipped the vinegar entirely and followed other commenters' suggestions to add lemon juice.

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