cranberry and stout mustard chicken fennel bake
Spoil you and yours with this gourmet entree. To add more texture, toss in a handful of pine nuts. This is also wonderful with Lamb. Bon appetit, mes amis!
prep time
15 Min
cook time
45 Min
method
---
yield
4 serving(s)
Ingredients
- 1 - fennel bulb sliced, tops reserved
- 1 - onion sliced
- 1/2 cup cranberries
- 1 tablespoon caraway seeds, toasted
- 3-4 - white sweet potatoes, diced
- 1/4 cup olive oil, extra virgin
- 1/2 cup white wine
- 3 cups roasted chicken stock
- 1 tablespoon celery salt
- 1 tablespoon garlic
- 1/2 stick butter, cubed
- 2-3 - chicken thighs
- 4 tablespoons irish stout mustard
- 1 tablespoon poppy seeds
How To Make cranberry and stout mustard chicken fennel bake
-
Step 1Place the first eleven ingredients in a large mixing bowl and toss them. When well mixed, pour into a deep casserole dish. -
Step 2Rub the chicken with stout mustard, place atop.
-
Step 3Place the reserved fennel tops on the chicken. Sprinkle the entire top with poppy seeds.
-
Step 4Place lid or tin foil atop casserole dish. Cook at 375F for 30 minutes.
-
Step 5Remove cover. Cook for about 15 minutes more, until chicken is crusted.
- Last Step: Don't forget to share! Post a picture of your finished recipe here and on your favorite social network. Don't forget to tag Just A Pinch and include #justapinchrecipes!
Discover More
Comment & Reviews
ADVERTISEMENT
Just A Pinch Sweepstakes