Monday, December 5, 2011

Chicken with Fennel, Onion and White Wine

We get a box of local produce delivered every month and this month's box had a beautiful fennel bulb.  The flavor of fennel is sweeter and more delicate than anise and, when cooked, becomes even lighter and more elusive in taste.

1/4 cup STAR California Extra Virgin Olive Oil, divided
6 pieces boneless, skinless chicken thighs
Salt and pepper
2 tablespoons flour, plus more for coating, divided
1 large bulb fennel, thinly sliced, plus a small handful of fennel fronds, chopped
1 large onion, thinly sliced
2 cloves garlic, crushed
3/4 to 1 cup dry white wine
3 tablespoons butter
1 1/2 cups chicken stock
1 tablespoon STAR Balsamic Vinegar
A handful of cilantro, chopped
In a large skillet over medium-high heat, heat 2 tablespoons STAR California EVOO, 2 turns of the pan. Season chicken with salt, pepper and coat chicken lightly with flour. Add chicken to the pan and cook, turning once, until golden, 8 minutes. Transfer to a plate and reserve.

Add remaining 2 tablespoons STAR California EVOO, fennel, fennel fronds, onion and garlic to the pan. Season with salt and pepper, and cook 10 minutes. Add the wine, scraping the bottom of the pan. Add reserved chicken back to the pan and cook through, about 5 minutes.

Heat a saucepan over medium heat. Add the butter to melt, then stir in 2 tablespoons flour and cook for 1 minute. Whisk in the chicken stock and STAR Balsamic Viengar and cook until thickened, 2-3 minutes.

To serve, pour the sauce over the chicken, top with cilantro and serve with some of the fennel and onions alongside.


Farm Fresh To You said...

We love to see recipes using both our fennel bulb and fronds! This sounds amazing and definitely something that we'll be making. What do you think about adding some of your capers to this? I'm off to check out more of your recipes.

STAR Fine Foods said...

So sorry we did not see your comment, capers would be a nice addition.

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