Cranberry and Stout Mustard Chicken Fennel Bake

Tiffany Bannworth


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!


★★★★★ 1 vote

15 Min
45 Min


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  • 1
    fennel bulb sliced, tops reserved
  • 1
    onion sliced
  • 1/2 c
  • 1 Tbsp
    caraway seeds, toasted
  • 3-4
    white sweet potatoes, diced
  • 1/4 c
    olive oil, extra virgin
  • 1/2 c
    white wine
  • 3 c
    roasted chicken stock
  • 1 Tbsp
    celery salt
  • 1 Tbsp
  • 1/2 stick
    butter, cubed
  • 2-3
    chicken thighs
  • 4 Tbsp
    irish stout mustard
  • 1 Tbsp
    poppy seeds

How to Make Cranberry and Stout Mustard Chicken Fennel Bake


  1. Place the first eleven ingredients in a large mixing bowl and toss them. When well mixed, pour into a deep casserole dish.
  2. Rub the chicken with stout mustard, place atop.
  3. Place the reserved fennel tops on the chicken. Sprinkle the entire top with poppy seeds.
  4. Place lid or tin foil atop casserole dish. Cook at 375F for 30 minutes.
  5. Remove cover. Cook for about 15 minutes more, until chicken is crusted.

Printable Recipe Card

About Cranberry and Stout Mustard Chicken Fennel Bake

Course/Dish: Chicken, Other Main Dishes
Regional Style: French
Other Tag: Healthy

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