Here's a good one that I have to say, I was quite reluctant to try. It calls for an ingredient called fennel. Fennel is similar to celery, with a licorice-like, anise-like flavor. But PLEEEEZE don't let that scare you away. Most people who know my food style know that I DO NOT LIKE LICORICE. In fact, my top three NO GO foods are liver, lima beans and licorice. That being said, fennel is something altogether different, especially when cooked. It adds a layer of flavor that will make your tongue both think and sing.
This delightful, sublime dish also calls for leeks. Leeks are a milder, sweeter, wonderful member of the onion family. Make sure you only use the white and the pale green part of the leek and WASH it very well.
The final key ingredient is cream. The cream makes this dish luxurious. Don't skip it.
Here are the particulars:
Ingredients:
1 whole chicken, cut up into pieces
1 tbs. olive oil
3 tbs. unsalted butter
1 fennel bulb (about 1 pound), cored and cut into slices small enough to fit comforably in your mouth, about 1/2 inch slices
3 leeks, cut into 1/2 inch slices
1/3 cup dry white wine such as pinot grigio
1 cup heavy cream
Directions:
Preheat the oven to 400 degrees. Pat chicken dry and season with salt and pepper. In a large dutch oven or oven-proof saute pan, heat the oil over medium high heat. Add the chicken in batches, skin side down, until golden brown, about 5-6 minutes. Transfer to a plate, repeat until all the chicken in browned. Add all the chicken back to the pan, cover and put in the oven until the chicken reaches 160 degrees internal temperature. Pour the fat and pan drippings into a gravy separator or a glass measuring cup. Let the drippings sit a few minutes and remove the fat from the top. Transfer the chicken to a sheet pan or a platter and cover with foil to keep warm.
Turn down the pan to medium and add the butter to the pan. Add the fennel and stir well to coat. Cover and cook the fennel until it softens, about 5 minutes. Add the leeks and cook, stirring occasionally until the fennel is tender, about 5 minutes longer.
Add the wine, the cream, and the pan drippings. Raise the heat and bring to a boil, about three minutes. Add salt and pepper to taste.
Serve the chicken, and cover with some of the fennel leek sauce. Garnish with fennel fronds if you are so inclined.
I served this with wild rice, as you can seen in the picture. I was looking for a contrast in color and in flavor. You might argue that you have your veggies covered with the leeks and the fennel, but you could serve this with sauteed mushrooms or a caprese salad to add some color. And do let me know what you think!!!
