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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fennel bulb sliced, tops reserved
onion sliced
1/2 c
1 Tbsp
caraway seeds, toasted
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
chicken thighs
4 Tbsp
irish stout mustard
1 Tbsp
poppy seeds

How to Make Cranberry and Stout Mustard Chicken Fennel Bake


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

Show 6 Comments & Reviews

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