Brick Chicken
Craig Claiborne, Pierre Franey
18 ratings with an average rating of 4 out of 5 stars
18
About 1 hour
Baked Fennel
- Total Time
- 45 minutes
- Rating
- Notes
- Read community notes
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Ingredients
Yield:6 servings
- 6fennel bulbs, preferably small, about 1½ pounds total weight
- Salt to taste, if desired
- Freshly ground pepper to taste
- ½cup olive oil
Ingredient Substitution Guide
Nutritional analysis per serving (6 servings)
234 calories; 18 grams fat; 3 grams saturated fat; 0 grams trans fat; 13 grams monounsaturated fat; 2 grams polyunsaturated fat; 18 grams carbohydrates; 7 grams dietary fiber; 9 grams sugars; 3 grams protein; 588 milligrams sodium
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
Powered byPreparation
- Step 1
To prepare the fennel, cut off the upper stems close to the bulb and trim off the bottoms. If small bulbs are available, cut each trimmed bulb in half lengthwise. If small bulbs are not available, cut each lengthwise into quarters.
- Step 2
As the fennel bulbs are trimmed and cut, drop them into a basin of cold water.
- Step 3
Bring a large quantity of water to the boil in a saucepan and add salt to taste.
- Step 4
Drain the fennel and add the pieces to the boiling water.
- Step 5
Preheat the oven to 400 degrees.
- Step 6
Let the fennnel cook about 10 minutes, until almost tender. Drain. Pat dry, using a clean linen towel or paper toweling. If the centers of each piece of fennel are tough or woody, carefully trim away and discard the tough part.
- Step 7
Arrange the fennel pieces in one layer in a baking dish, cut-side down. Sprinkle with salt and pepper and the olive oil.
- Step 8
Place the dish in the oven and bake 20 minutes.
Private Notes
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Cooking Notes
Patrick Delahanty
Very mild. I adjusted amounts for only one fennel bulb. Enjoyed this a lot. Very easy to do.
Anthony
I see no need to drop the cut fennel into cold water. Cut the tough center away before cooking. Put the fennel directly into the boiling water and reduce the boiling time to 7 or 8 minutes. After baking and before serving I sprinkled Parmesan cheese on each piece, which added a nice flavor.
hazelfield
Mark Bittman and Craig Claiborne’ are a good combination when it comes to cod, potatoes orfennel.Taking their classic baked French cod and potato or fennel gratin,I replaced the potatoes with fennel with lots of butter chicken broth then Claiborne’s recipe for 45-50 minute , covered @ 375* Now, place 2 nice filets of cod on top, remove lid, turn oven to 450* and bake 10-15 minute.Say no more.
FitlerSquareDad
Followed the recipe except cut the olive oil by half. Gray, soggy, unwhelming. Not enough heat to carmelize the fennel, not enough anything to save the taste. May purée and try to make a soup out of it or chuck it and not ruin any more ingredients.
Margie Ann
This did not turn out well at all. I followed the recipe, I thought. It was sort of mushy, not a very nice color and pretty much after one meal of the family picking at what was on their plate, it just got tossed into organic waste.
Patrick Delahanty
Very mild. I adjusted amounts for only one fennel bulb. Enjoyed this a lot. Very easy to do.
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