If you avoid chicken breasts because they taste too lean and dry, does Ali Slagle have a recipe for you. Among fans of ...

Juicy, tender rosemary chicken paired with the tanginess of the lemon and the sweetness of the peas makes this a perfect ...

Preheat oven to 450 degrees. Halve fennel bulb lengthwise, then cut each half into 4 wedges. In a large bowl, toss chicken and fennel with 2 tablespoons olive oil, turmeric, fennel seeds and cumin ...

Transfer to the prepared plate, and repeat with the remaining chicken. Add another 1 tablespoon of oil to the skillet, followed by the onion and fennel, and cook, stirring occasionally ...

Season with salt and freshly ground pepper, sprinkle with chopped rosemary ... and fennel with the olive oil, lemon juice and mint. Season to taste with salt and pepper. To serve, cut the chicken ...

Add fennel, leek, and shiitake mushrooms and cook for 5 minutes. Stir in mint and cook for 2 more minutes. Remove from heat. Step 4: Add chicken breast and soy sauce to the broth and cover.

Heat the remaining oil in a large frying pan over medium heat and add the chicken skin side down. Cook for about 5 minutes or until skin is crisp. Quarter the fennel and remove core. Finely slice.