Fennel, both caramelized and in a pesto make this meal sensational!
Servings/Yield: 4 servings
2 fennel bulbs
1 large clove garlic, roughly chopped
½ teaspoon grated lemon zest
Kosher salt
¼ cup plus 2 tablespoons extra virgin olive oil, separated
¼ cup grated Parmesan cheese
⅛ cup toasted pine nuts
4 bone-in chicken thighs with skin on
freshly ground pepper
½ teaspoon fennel seeds
1 white onion, thinly sliced
1 tablespoon Absinthe, optional
1 tablespoon + 1 teaspoon freshly squeezed lemon juice, separated
1. Trim fennel bulbs, and set aside fronds. Place full half cup of fronds in a food processor along with garlic, lemon zest, 1/2 teaspoon salt, Parmesan cheese, pine nuts and 1 teaspoon lemon juice. Pulse to mix and slowly add 1/4 cup olive oil, processing until thoroughly mixed. Set aside in a small serving bowl.
2. Halve fennel bulbs lengthwise. Slice thinly with a mandolin or very sharp knife.
3. Season chicken with 1/2 teaspoon salt and 1/4 teaspoon pepper. Heat remaining 2 tablespoons oil in a large skillet over high heat. Brown chicken until skin is crisp, about 8 minutes. Transfer chicken to a plate, leaving drippings in pan.
4. Stir fennel seeds into skillet and cook for 30 seconds. Add sliced fennel and onion, seasoning with remaining 1/4 teaspoon salt and 1/4 teaspoon pepper. Reduce heat to medium and cook, tossing occasionally, until vegetables are caramelized, 15 to 20 minutes. Add Absinthe if using or 1 tablespoon water/chicken broth and scrape up any browned bits in the bottom of the skillet; cook until liquid has evaporated, about 1 minute.
5. Lay chicken on top of the fennel-onion mixture. Pour 3 tablespoons water into the pan. Cover skillet and reduce heat to medium-low. Cook until chicken is just cooked through, about 8 to 10 minutes. Uncover and cook off any excess liquid if necessary. Stir in 1 tablespoon lemon juice.
6. Serve chicken and vegetables topped with the fennel frond pesto, serving additional pesto to pass at the table.
Kathleen Snyder is a food caterer, educator and blogger currently partnering with Talley Farms Fresh Harvest CSA providing recipes showcasing their produce. She is a San Luis Obispo County Yelp Elite reviewer and also writes reviews on Delish-Dish.com for restaurants all over the world.
www.delish-dish.com
