Fennel is a favorite in Italian cooking, but not so well-known to American home cooks. One of its assets is that it lends itself beautifully to fall flavors. Here it makes a great side dish that takes potatoes to a new level of interesting and tasty; and gets paired with crisp apples and chicken for a delicious complete hot meal. Give these recipes a try and have some fun with fall fennel!

Braised Fennel and Potatoes

recipe from Martha Stewart

Ingredients:

  • 1 lb. small potatoes
  • 1 medium bulb fennel
  • 2 tablespoons olive oil
  • 3/4 cup chicken broth
  • Salt and pepper
  • Lemon wedges

Directions:

  1. Cut potatoes into 1/4-inch slices and fennel into 1/4-inch wedges; reserve fronds.
  2. In a large skillet, heat olive oil over medium-high. Add fennel and cook, turning occasionally, until golden brown on both sides, 8 minutes.
  3. Add potatoes and cook until golden, about 3 minutes.
  4. Stir in broth, season with salt and pepper, and bring to a simmer. Cover and cook until vegetables are tender, about 12 minutes.
  5. Sprinkle with fennel fronds and serve with lemon wedges. Makes 4 servings.

Baked Chicken with Fennel and Apples

recipe from Martha Stewart

applesIngredients:

  • 1 whole chicken (3 1/2 lbs.), cut into 8 pieces and breasts halved crosswise
  • 2 fennel bulbs, fronds removed, bulbs cut into 1-inch wedges
  • 4 shallots, halved lengthwise
  • 1/2 cup fresh sage leaves
  • 3 tablespoons extra-virgin olive oil
  • 2 tablespoons cider vinegar
  • Coarse salt and ground pepper
  • 2 sweet apples, cored and quartered

Directions:

  1. Preheat oven to 450 degrees, with racks in upper and lower thirds. On two rimmed baking sheets, arrange chicken, fennel, shallots, and sage.
  2. In a small bowl, whisk together oil and vinegar and drizzle over chicken and vegetables. Toss to combine and season with salt and pepper.
  3. Roast 35 minutes, rotating sheets halfway through. Add apples to sheets and roast until fennel is browned and chicken is cooked through, 15 to 20 minutes more. Makes 4 servings.