CHICKEN THIGHS WITH FENNEL
Serve over rice.
Serves 4

8-12 chicken thighs, bone in
2 tablespoons vegetable oil
3 medium garlic cloves, crushed
1 large fennel bulb, sliced thinly
1 medium onion, sliced thinly
240 ml dry white wine
120 ml chicken stock
1/3 teaspoon dried thyme, or 1 tablespoon fresh
Salt and pepper to taste

Season the chicken thighs with salt and pepper. Heat the oil in a large frying pan over a medium-high heat. When a drop of water sizzles quickly in the pan, add the chicken thighs, skin side down. Brown the skin, cooking in batches if necessary, and remove them to a plate. Lower the temperature to medium-low, and the add onion and fennel and sauté for about 5 minutes, or until they are softened. Add the garlic and cook for 1 minute. Add the wine and stock and bring to the boil. Return the chicken to the pan. Cover, lower the heat, and simmer until the chicken is tender, for about 20-40 minutes (or bake in a covered oven dish at 180°C, 350°F, gas 4.

Fennel is a late fall/winter vegetable.

Look for firm, medium bulbs without brown spots or bruises and with some stalk and frond still attached. If the fennel seems light for its size it is most likely old and a bit dried out. The market will most likely had removed the outer leaves (which were spotted, woody and split) from the bulb removing the evidence!

Because fennel dries out quickly, it is best stored in a container or plastic bag in the refrigerator. Trim a little off the base before using.

Cooking suggestions for fennel

baked - Parboil slices, drain and place in a buttered dish. Cover with grated parmesan cheese and bake for 15 minutes in a hot oven.

braised - Parboil the whole bulb for 10 minutes. Remove and cut into thick slices (about 3-4 per bulb lengthways). Brown in butter and garlic until the whole garlic clove takes a little color. Add a little water, cover and slowly braise, turning a few times until done - about 40 minutes. Keep adding small amounts of water so as not to let it burn. The fennel should be lightly brown - allow the liquid to cook down to a little sauce toward the end of cooking time.

parboiled - Cut in half lengthwise, cut out core and parboil with a lemon slice for 10 min. Bake in hot oven for 20-25 minutes with a sauce.

pasta - Steam or sauté thin slices cooked al dente and serve with a tomato or cheese sauce.

risotto - Use the bulb diced or the young, tender stalks with fronds. Save the chopped leafy fronds to toss into the rice for the last 5 minutes.

salads - Popular in Germany and Italy where it is also appreciated in salads, it is delicious raw and thinly sliced served with a vinaigrette sauce. Harmonizes well with chicory.

sautéed - Parboil first.

sliced/cut - Slice thickly or thinly into rounds (from the base up) or lengthways. Cut into dice or wedges.

soup - Use pureed with or without cooked potato, creamed or with other vegetables or cook diced in vegetable broth.

side dish - Especially good with seafood or served with a Gruyère cheese sauce.

tomato - Makes a good marriage with fennel.

FENNEL CRUDITES WITH ARTICHOKE DIP
A great, quick non-dairy dip for parties - and also delicious on crackers and toast. It is very important that the dip be made and refrigerated at least 4 hours before serving, to allow the flavors to develop.

2 medium fennel bulbs
400 g tin brined artichoke hearts, drained and
rinsed (pat dry)
4 tablespoons good quality olive oil
1 small garlic clove, crushed or mashed to a paste
1 handful brine-cured green olives, pitted and chopped
1/4 teaspoon salt, or to taste
Pepper to taste
3 tablespoons fresh parsley leaves, finely chopped

Using a food processor, puree the artichoke hearts with oil until they are very smooth. Transfer the puree to a bowl and stir in the garlic paste, olives, and salt and pepper to taste. Chill the dip, covered, for at least 4 hours, and up to 24 hours. Stir in the chopped parsley before serving. Trim the stalks from fennel bulbs, and cut the bulbs lengthwise into strips or triangles for dipping and serve them alongside the dip.

LEEK & FENNEL SALMON FILLETS

4 salmon fillets
1 fennel bulb
1 large leek
olive oil
sprinkle of dried oregano
salt and pepper to taste

Remove the leaves from the fennel and put aside, then dice the bulb. Chop the leek finely and mix with the fennel. Place the salmon fillets on a baking tray and drizzle with olive oil, then cover the fillets with the leek and fennel. Add oregano, salt and pepper to taste. Cook the salmon uncovered in the oven at 190ºC for about 20 minutes. Serve with new potatoes and boiled or steamed fresh vegetables and garnish with the fennel leaves.