Fennel

I have to admit, a year ago I don't think I had ever tried fennel. My idea of fennel was the seeds on top of pizza. I was not really a fan. I had seen it on various cooking shows and they describe its licorice flavor. I cannot stand black licorice, or at least the last time I tried it around 20 years ago I hated it. Now I am not going to go out and buy a bag or licorice anytime soon but for me fennel has little resemblance, well some but not that much. When you cut into it, it does have that licorice aroma. After cooking it becomes much mellower and although the taste is still dare I say licorice it tastes almost sweet.

My love affair with fennel began last October on our trip to Italy. We were in Siena at Ostaria de Coro. The chef, Stephano, in my mind is pure genius. Not fancy gourmet, but pure Italian every bite making you want another bite, genius. That night among many things, I ordered what was essentially a pork chop seasoned with fennel seeds. It was delicious. Chris thought I was going to pick up the pork chop and gnaw every last bite of the bone. I was tempted but showed some restraint.

After that I was more than willing to give fennel a shot. It seemed that everywhere I turned there was another recipe for fennel. Fennel risotto, baked chicken with fennel, roasted vegetables (yep including fennel). I just can't seem to get enough. Well tonight I have tried a new fennel recipe. DELICIOUS.

Orange- Fennel Chicken

The recipe came from my CSA. We had a chef come out and do a demonstration and gave out the recipe. I looked around to see what I could find on the internet and found nothing similar so I will share it here.

6 large boneless, skinless chicken breast halves

1 tsp salt

1/4 tsp ground black pepper

4 tbsps olive oil

2 tbsps lemon juice

2 large fennel bulb, outer layers discarded

2 large navel oranges, peeled

1 medium onion

1 1/2 cups orange juice

1 tsp fennel seeds, crushed

1) on plate, sprinkle chicken with 1/2 tsp salt and pepper; drizzle with 2 tbsps oil and the lemon juice; set aside 15 minutes to marinate, turning chicken over a few times in marinade.

2) Meanwhile, trim tops off fennel bulbs, reserving some for garnish. Cut fennel bulbs, oranges, and onions crosswise into 1/4 inch slices.

3) In large nonstick skillet, heat 1 tbsp oil over medium-high heat. Add chicken and cook until well browned on both sides. Transfer chicken to clean plate; set aside.

4) Add remaining 1 tbsp oil to skillet; add fennel and onion. Saute 5 minutes. Add orange juice, fennel seeds and remaining 1/3 tsp salt. Heat to boiling over high heat; cook until juice reduces to half its volume. Top with chicken and orange slices and cook until chicken is done. Chop some reserved fennel tops and sprinkle over chicken before serving.

My only changes were- I did half the chicken but same amount of juice and a little chicken broth because the sauce sounded delicious. And I added the chicken back to the broth almost immediately instead of allowing it to cook down.

Definite recommendation on this recipe.