• Fall Dinners - 08

    From Dave Drum@1:3634/12 to All on Thu Nov 17 10:51:00 2022
    MMMMM----- Recipe via Meal-Master (tm) v8.06

    Title: Sheet-Pan Chicken w/Apple, Fennel & Onion
    Categories: Poultry, Fruits, Herbs, Vegetables
    Yield: 5 servings

    2 ts Fennel seeds
    3 lb Bone-in, skin-on chicken
    - thighs; patted dry
    3 tb Olive oil
    Salt & black pepper
    1 md Yellow onion; thin sliced
    1 md Fennel bulb; tough outer
    - leaves removed, cored,
    - thin sliced
    1 Tart apple; halved, cored,
    - in 8 wedges
    4 Sprigs rosemary
    Flaky salt; to serve

    Set oven @ 425ºF/218ºC.

    In a small skillet, toast the fennel seeds over
    medium-low heat, stirring frequently until fragrant,
    about 2 to 3 minutes. Pound into a coarse powder with a
    mortar and pestle or, alternatively, roughly chop. In a
    large bowl, toss together the chicken with 1 tablespoon
    olive oil and the fennel seeds and season well with salt
    and pepper.

    Place the onion, fennel and apple slices on the sheet
    pan. Toss with the remaining olive oil and season well
    with salt. Spread in an even layer. Add the chicken skin
    side up on top of the vegetables and lay the rosemary
    (distributing evenly) on top of the chicken. Roast for
    25 to 30 minutes until the chicken is cooked through and
    the onions, fennel and apples are softened and have
    begun to caramelize at the edge of the pan.

    Turn the oven to broil and move the oven rack to sit
    right below it. Remove and discard the rosemary sprigs
    and broil the chicken for 1 to 2 minutes until the skin
    of the chicken is crispy and golden. Season with flaky
    salt.

    By: Colu Henry

    Yield: 4 to 6 servings

    RECIPE FROM: https://cooking.nytimes.com

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