Poultry, Wine

Baked Crispy Chicken with Fennel Portabella Wine Sauce

Crispy Chicken with Fennel

Crispy Chicken with Fennel

Serves 4

Baked Crispy Chicken

  • 1 1/2 pounds chicken thighs
  • 1/2 cup bread crumbs
  • 1/4 teaspoon salt
  • 1/4 teaspoon pepper
  • 1 teaspoon fresh rosemary, finely chopped
  • 1/4 teaspoon dried fennel seed, finely chopped
  • 1 teaspoon dried basil
  • 2 eggs, beaten
  • 1 Tablespoon olive oil
  1. Preheat oven to 350°F.
  2. Season chicken with salt and pepper.
  3. In a bowl combine bread crumbs with salt, pepper, rosemary, fennel, basil.
  4. In another bowl combine eggs and olive oil.
  5. Coat chicken in egg mixture. Then dredge in the breadcrumb mixture. Do this until all the chicken is coated.
  6. Arrange chicken in baking dish and bake 35 to 40 minutes.

Portabella and Fennel Wine Sauce

  • 2 teaspoon olive or grapeseed oil
  • 2 cloves garlic, minced
  • 1 small fennel bulb, chopped into short, thin slices
  • 2 large Portabella mushrooms, sliced into short pieces
  • 1 teaspoon dried parsley
  • 1 cup chicken broth
  • 1 cup dry white wine – chardonnay or sauvignon blanc
  • 1/4 cup lemon juice (about 1/2 a lemon)
  1. In a large skillet heat oil to medium and add garlic. Saute for 1 minute. Increase heat to medium-high and add fennel. Stir fry fennel 8 to 10 minutes until it becomes soft.
  2. Add mushroom, parsley, broth and wine. Simmer and reduce 10 minutes. Add lemon and reduce 1 more minute, then remove from heat.

Serve crispy chicken with fennel, mushrooms and wine sauce.

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Discussion

3 thoughts on “Baked Crispy Chicken with Fennel Portabella Wine Sauce

  1. I love anything portabella! Definitely going to give this a try.

    Posted by kaitlin | March 27, 2013, 11:27 pm
  2. and what a wine sauce it was … thanks for the blog love. I didn’t recognize your blog (I see you have quite a few) but your Venti-size coffee mug photo gave you away – you’re the self-made publisher! Congrats on your new book!

    Posted by Unwind Cooking | April 2, 2013, 12:33 pm

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