The rowdy heat waves of the desert are not faltering even as autumn starts to sneak in. Rain and storm has brought on some nice cooler weather (and mosquito swarms), but only lasting a day. While half the country is starting to strip out the plaid and boots, I’ll still be frolicking in sundresses for one more month, and trying not to die from heat exhaustion.
However the heat hasn’t stopped the markets from ending the summer produce and moving to the fall (RIP avocados, your 3 for $1 sales will be mourned with misery of my dry, empty toasts). I came up with this easy recipe by tossing a few of my favorite ingredients for quick elegant dinners: chicken, rosemary, fennel and wine (especially wine). Great side pairings would be polenta or mashed potatoes, and of course white wine. A great way to start off fall, whether you’re in 60 or 100 degree weather.
Braised Chicken and Fennel in White Wine
Prep time: 10 min, Total Time: 30 min
- 4-5 chicken thighs
- 1 large fennel bulb, cut into thick slices
- 2 cloves garlic, minced
- 2 (1+1) tsp of dried rosemary
- 1/2 cup chicken broth
- Good splash of your favorite dry white wine (Sauvignon Blanc is my choice)
- 2 Tbsp parsley, chopped
- Olive Oil
1. Season chicken lightly with salt and pepper.
2. In a cast iron skillet or frying pan, heat ~1-2 Tbsp olive oil over moderate-high heat. Sear the chicken until browned on both sides (~2 min per side).
3. Add garlic the last 30 sec of cooking chicken. Transfer everything to plate.
4. Heat ~1 Tbsp olive oil over moderate-high heat. Add fennel, 1 tsp of rosemary and a pinch of salt. Saute until fennel is golden brown.
5. Gradually stir in broth, white wine, 1 tsp rosemary and bring to boil, stirring frequently.
6. Return chicken to the pan and bring to boil.
7. Cover the pan and reduce heat to medium-low. Simmer until chicken is cooked through, stirring and turning the chicken occasionally. About 5 minutes.
8. Remove from heat and stir in parsley and serve immediately.