We get biweekly vegetable delivery from Farmhouse Delivery. In a recent delivery, we received fresh fennel, so I tracked down a recipe I had previously tried. The recipe I used was from Food & Wine via Cooking.com . The description below is the recipe with the modifications I used:
2 Tbsp. olive oil
1 lg. fennel bulb (chopped into ½ inch slices)
2 tsp. dried thyme (Note: recipe calls for rosemary, but I used thyme. Either is delicious).
½ tsp. salt
½ c. chicken broth
1 1/3 lg. chicken breasts (approx. 4-5 breasts)
¼ tsp. black pepper
2 cloves garlic (approx. 1 tsp.)
Heat 1 Tbsp. of olive oil over medium heat. Add chopped fennel and 1 tsp. of thyme and ¼ tsp. of salt. Cook the fennel, stirring frequently until the fennel is golden brown (approx. 12 minutes).
Add chicken broth and bring to boil. Cover, reduce heat to low, and simmer until the fennel is tender (approx. 3 minutes). Remove the fennel and cooking liquid from the pan.
Wipe out the pan and heat remaining 1 Tbsp. of olive oil over medium heat. Season chicken with the remaining ¼ tsp. salt and 1/8 tsp. pepper. (I used a bit of extra black pepper here, but it’s completely a personal preference). Add chicken and 1 tsp. of thyme to pan.
Cook chicken until brown.
(I’ve made this recipe twice now, and this is the point where I find the recipe a bit off. The recipe says browning the chicken will take about 5 minutes, but both times I’ve tried this recipe, I’ve found this step to take 10-12 minutes).
Turn the chicken, and cook until almost done. (Again, the recipe says this step will take about 3 minutes, but it has taken 7-9 minutes both times I’ve made it). Add garlic and cook, stirring for approximately 30 seconds.
Add the fennel and liquid, along with 1/8 tsp. pepper.
Bring to a simmer. Cover pan and remove from heat. Let steam for 5 minutes. (I omitted the parsley).
This is what the final result looks like.
I served it with risotto, but it’s also great with mashed potatoes.