We are getting loads of farm fresh produce from our local CSA, Holcomb Farm! And we are enjoying it all! One of the items we have been getting weekly is fennel bulbs. Before the CSA, my experience with fennel was the seed of the plant, which is used in making sausage, giving it a distinctive flavor. I had seen fennel bulbs in grocery stores, but I had never bought or eaten any. The anise-like flavor associated with fennel did not appeal to me. Or Kelly. Or Gilbert. But Eric is a fan of fennel. So, I did not trade the fennel bulbs away when picking them up at the farm. Eric sauteed the first 2 bulbs we got from the CSA and all 4 of us tried it. It was better than 3 of us thought it would be. The next week, there were 4 bulbs to use! In a bit of a panic, I started searching for easy ways to use large quantities of fennel bulbs. Fortunately, the bulbs were young and small and we used all of them in this one recipe. Which we loved! Yes, let me just repeat that. We loved the preparation of the fennel bulbs in this recipe!
I’m hoping fennel has a long growing season so that we can get more of it when we pick up our CSA produce each week. I have a few more recipes we want to make using fennel bulbs! Thank you, Holcomb Farm, for providing us with a new (to us) culinary experience!
Chicken with Fennel
Chicken with Fennel (adapted from foodandwine.com) Time required: 35 minutes Serves: 4 – 6
Ingredients:
- 2 tablespoons olive oil
- 1 1/4 pounds fennel bulbs, cut into 1/2-inch slices
- 2 teaspoons dried rosemary, crumbled
- 1/2 teaspoon salt
- 1 cup chicken broth or stock, divided (or 1/2 cup broth & 1/2 cup dry white wine)
- 1 1/4 pounds boneless, skinless chicken breasts
- 1/4 teaspoon fresh-ground black pepper
- 2 cloves garlic, minced
- 2 tablespoons chopped flat-leaf parsley
Preparation:
In a large nonstick sauté pan, heat 1 tablespoon of the oil over moderately high heat. Add the fennel, 1 teaspoon of the rosemary, and 1/4 teaspoon of the salt.
Saute the fennel bulbs.
Cook, stirring frequently, until the fennel is golden brown and almost done, about 12 minutes. Add 1/2 cup of broth and bring it to a boil. Cover, reduce the heat and simmer until the fennel is tender, about 3-5 minutes. Remove the fennel and the cooking liquid from the pan.
Gently cook the bulbs in broth to soften them.
Pound the chicken between 2 pieces of plastic wrap, to a uniform thickness of about 1/4 inch. Wipe out the sauté pan then heat the remaining 1 tablespoon of oil over moderate heat. Season the chicken with the remaining 1/4 teaspoon salt and 1/8 teaspoon of the pepper. Add the chicken to the pan with the remaining 1 teaspoon of rosemary and cook until it is brown, about 5 minutes. Turn the chicken and cook until it is almost done, about 3 minutes longer.
Cook the seasoned chicken.
Add the garlic, cooking and stirring, for 30 seconds. Add the fennel and its cooking liquid back into the pan, along with the remaining 1/8 teaspoon pepper. Add enough additional stock, broth or wine to cover the bottom of the pan, if there is not enough cooking liquid when the fennel & juices are returned to the pan. Bring it to a simmer, cover the pan and remove it from the heat, allowing the food to steam for 5 minutes.
Add the fennel back into the pan and steam it all together.
Stir in the parsley and serve with polenta, mashed potatoes, or rice, if desired.
We were surprised by how much we liked this dish!
Now, we can’t wait to get more fennel from the CSA! ~Linda
Chicken with Fennel (adapted from foodandwine.com) Time required: 35 minutes Serves: 4 – 6
Ingredients:
- 2 tablespoons olive oil
- 1 1/4 pounds fennel bulbs, cut into 1/2-inch slices
- 2 teaspoons dried rosemary, crumbled
- 1/2 teaspoon salt
- 1 cup chicken broth or stock, divided (or 1/2 cup broth & 1/2 cup dry white wine)
- 1 1/4 pounds boneless, skinless chicken breasts
- 1/4 teaspoon fresh-ground black pepper
- 2 cloves garlic, minced
- 2 tablespoons chopped flat-leaf parsley
Preparation:
In a large nonstick sauté pan, heat 1 tablespoon of the oil over moderately high heat. Add the fennel, 1 teaspoon of the rosemary, and 1/4 teaspoon of the salt. Cook, stirring frequently, until the fennel is golden brown and almost done, about 12 minutes. Add 1/2 cup of the broth and bring it to a boil. Cover, reduce the heat and simmer until the fennel is tender, about 3-5 minutes. Remove the fennel and the cooking liquid from the pan.
Pound the chicken between 2 pieces of plastic wrap, to a uniform thickness of about 1/4 inch. Wipe out the sauté pan then heat the remaining 1 tablespoon of oil over moderate heat. Season the chicken with the remaining 1/4 teaspoon salt and 1/8 teaspoon of the pepper. Add the chicken to the pan with the remaining 1 teaspoon of rosemary and cook until it is brown, about 5 minutes. Turn the chicken and cook until it is almost done, about 3 minutes longer. Add the garlic, cooking and stirring, for 30 seconds. Add the fennel and its cooking liquid back into the pan, along with the remaining 1/8 teaspoon pepper. Add enough additional stock, broth or wine to cover the bottom of the pan, if there is not enough cooking liquid when the fennel & juices are returned to the pan. Bring it to a simmer, cover the pan and remove it from the heat, allowing the food to steam for 5 minutes. Stir in the parsley and serve with polenta, mashed potatoes, or rice, if desired.