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
- 1 lb. small potatoes
- 1 medium bulb fennel
- 2 tablespoons olive oil
- 3/4 cup chicken broth
- Salt and pepper
- Lemon wedges
- Cut potatoes into 1/4-inch slices and fennel into 1/4-inch wedges; reserve fronds.
- In a large skillet, heat olive oil over medium-high. Add fennel and cook, turning occasionally, until golden brown on both sides, 8 minutes.
- Add potatoes and cook until golden, about 3 minutes.
- Stir in broth, season with salt and pepper, and bring to a simmer. Cover and cook until vegetables are tender, about 12 minutes.
- Sprinkle with fennel fronds and serve with lemon wedges. Makes 4 servings.
Baked Chicken with Fennel and Apples
- 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
- Preheat oven to 450 degrees, with racks in upper and lower thirds. On two rimmed baking sheets, arrange chicken, fennel, shallots, and sage.
- In a small bowl, whisk together oil and vinegar and drizzle over chicken and vegetables. Toss to combine and season with salt and pepper.
- 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.