Tired of the same old chicken casserole? Fennel chicken and rice is just the ticket to turn those frowns upside-down. Rice cooks along with chicken and fennel seed for an incredibly easy and tasty casserole. The flavor of the fennel seeds really makes this down-home recipe pop.
This is a great way to take advantage of less expensive thigh and leg pieces. Tip: Chicken leg quarters are much less expensive than pre-cut legs and thighs. It is so easy to cut them at the joint if you prefer separate pieces. You may substitute skin-on chicken breasts, if you wish. If you do substitute chicken breasts, reduce the cooking time by 15 minutes.
This goes together fast.
Fennel Chicken and Rice Recipe
2 cups raw long-grain white rice (see Notes)
1 medium sweet onion, diced
2 Tablespoons butter, melted
2 cups frozen mixed vegetables, unthawed
4 chicken leg quarters (thigh and leg connected or separated)
4 cups chicken broth
2 Tablespoons fennel seed
1 teaspoon poultry seasoning
Kosher salt and fresh-ground pepper to taste
1/4 cup grated Parmesan cheese
Chopped parsley for garnish, optional
Preheat oven to 350 F.
Combine rice, onion, and butter in a deep, oven-proof covered roaster or casserole large enough to hold the chicken. Add chicken broth and vegetables. Stir to evenly distribute. Place chicken on top of rice mixture. Sprinkle with fennel seeds, poultry seasoning, salt, and pepper. Top with Parmesan cheese.
Cover and bake for 1 hour until chicken is done (165 F. internal temperature) and rice is cooked through. Place under broiler for about 5 minutes to crisp the skin, if desired. Sprinkle with chopped parsley to serve.
Yield: 4 servings
• Instead of plain long-grain white rice, try splurging a little on jasmine rice. You’ll enjoy the nutty flavor and aroma.
• Use all thighs, all legs, or all chicken breasts, if you wish. Dark meat will need a longer cooking time than white meat.
• If you do not have a covered roaster or casserole, you can use a rectangular casserole and simply cover tightly with foil.
Fennel Chicken and Rice Recipe Photo ©2019 Peggy Filippone