Braised Chicken with Fennel


This year for our Mother’s day celebration, the men of my house cooked the main meal of the day. I supplied the food, recipes and was available for consulting. They did the rest. One of the dishes they made was roasted carrots and fennel but we had way too much fennel for our needs that day. I knew I could find a way to use up the leftover bulb of fennel and yesterday was the day. I put my searching skills to work and found out that fennel, rosemary and garlic are complimentary flavors for chicken, among other proteins. This is my adaptation of a recipe found at Foodandwine.com .  I was able to use parsley from my garden which is growing so well. I will take new pictures this weekend and post them. I love watching things grow.

Braised Chicken with Fennel

  • 2 tablespoons olive oil
  • 1 large fennel bulb (about 1 1/4 pounds), cut into 1/2-inch slices
  • 2 teaspoons dried rosemary, crumbled
  • 1/2 teaspoon salt
  • 1 cup canned low-sodium chicken broth or homemade stock
  • 4 boneless, skinless chicken breasts (about 1 1/3 pounds in all)
  • 1/4 teaspoon fresh-ground black pepper
  • 2 cloves garlic, minced
  • 2 tablespoons chopped flat-leaf parsley

Directions:

  1. In a large nonstick frying 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 half of the broth and bring to a boil. Add more broth if it all evaporates. Cover, reduce the heat and simmer until the fennel is tender, about 3 minutes.  Remove the fennel and the cooking liquid from the pan and set aside.
  2. Heat the remaining 1 tablespoon 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 brown, about 5 minutes. Turn and cook until almost done, about 3 minutes longer. Add the garlic; cook, stirring, for 30 seconds. Add the fennel and its cooking liquid and the remaining 1/8 teaspoon pepper. Bring to a simmer. Cover the pan and finish cooking the chicken until the internal temperature is 165 degrees.  Stir in the parsley.

I served this with some yummy gnocchi we bought last week and put in the freezer. This dish was full of flavor and I loved having the light “sauce” for the gnocchi. This would also be good with mashed potatoes or polenta.

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4 thoughts on “Braised Chicken with Fennel

  1. Yep, I did. I learned the trick about going through the thickest setting 6-7 times, plus other little tricks. But I can’t seem to get it smooth enough to have straight edges. Oh well, in the end, it all tastes wonderful!

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