Tomato fennel chicken
This dish is kind of my big f you to the crappy producers out there who have to scare us with salmonella in tomatoes. Weird to go into a grocery store and see where tomatoes use to be just an empty area with a sign informing us because we want the cheapest tomatoes we could possibly get sick.
Fennel is one of those herbs that I rarely ever use. So sad because it has an awesome flavor similar to anise and can bring a different level to any dish. Plus every part of fennel is edible from the bulb to the flowers and everything in between so instantly I love it.
Even though it is getting close to the start of summer I can’t stop braising dishes and don’t think I ever will. For some reason there is something relaxing about a protein simmering away and the flavorful liquid filling the house with beautiful aromas (way cheaper than buying air freshener).
For this dish you will need:
- 1 whole chicken cut into 6-8 pieces
- 1 bulb of fennel sliced thinly
- 1 onion sliced thinly
- 3 garlic cloves sliced thinly
- 2 bay leaves
- 1/2 cup of dry white wine
- 1 28 ounce can of tomatoes
- 1 cup of chicken stock
- Teaspoon of crushed red pepper
- Teaspoon of coriander
- Kosher salt and black pepper
- High temperature oil (I used a extra light olive oil)
In your trusty cast iron dutch oven over medium-high add in a couple TB of the oil. Salt and pepper the chicken and working in batches add it your pan. Brown all over and set aside (about 3-5 minutes a side).
Once the chicken is done add in the fennel and onion and cook till it starts to brown (about 8-10 minutes).
Add in the garlic and cook for another minute. Add in the white wine and reduce by 1/2 (about 3 minutes). Add in the stock, tomatoes, crushed red pepper, bay leaves, chicken, and coriander. Bring this mixture to a boil, cover, and reduce to a simmer.
Let this mixture happily simmer away till the chicken is done (about 20-30 minutes).
Since you have a whole fennel you have these awesome leaves so dice a few of them up and sprinkle over top of the dish.
I am loving this. And yes, the jackasses that have ruined the tomato market should be flogged. With a nice hard piece of fennel. And yes, braising is a habit hard to break, no matter that it’s about 158 F degrees in my kitchen. Very nice recipe. Particularly the use of the fennel tops - I usually forget this!
That is a very handsome dish! It sounds delish too!
I’m right there with you on not being able to give up certain food just because it’s summer–I’m the same way. This dish looks fabulous. Great way to get your tomato fix!
I don’t use fennel all that often but this dish looks really good. I will have to add more fennel to my meals.
Looks delicious and I love fennel for all the same reasons. Sweet with that curious anise flavor and you can use the whole darn thing. The lesson I’ve learned is I need to grow it myself next year. Oh, and I miss tomatoes