Very nice! Quick for a weeknight. I seasoned a bit more heavily, added garlic and a small onion, pinch of crushed red. Used dried cranberries and blanched almonds as that is what was on hand. Served with mashed potatoes and steamed green beans. Will definitely make again!
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.
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
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.
Omitted the pine nuts, used fresh rosemary, and added a squeeze of lemon. Very Easley and very good
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
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.
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.
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.
We really enjoyed this - love fennel in almost any form, and added to the raisins & pine nuts - yummy!
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!
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!)
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.
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.