Fennel!

     Fennel is food trifecta.  1. it’s a plant.  2. it’s an herb.  3. it’s a spice.  (Twice over, thank you very much, with both its seeds and pollen.)

     The bulb-like stem base of the plant is usually referred to as a vegetable; the fern-like, feathery fronds are used as herbs; and the seeds and pollen are used as spices.  Fennel has a mild anise flavor, providing a unique taste sensation in a variety of recipes.

     I am a big fan of fennel, in cooked dishes and raw in salads.  It is tasty.  Seriously.  They make candy out of it.  And toothpaste!  Enough said.  If you are not familiar with fresh fennel, now is a great time to give it a try.

    Abundant amounts of fennel have been appearing at local farmers markets at nearly every stand. This makes sense as fennel is native to the Mediterranean, a climate similar to ours.  We can enjoy fresh fennel for the next several months, thanks to our Bay Area microclimates that allow for stretching out its growing season.  And they’re reasonably priced at about a buck a bulb—regardless of size.

     Ready for a couple fennel facts?  Fennel is related to the carrot.  It is the primary ingredient in absinthe.  It is an effective breath freshener (think “Mukhwas”, candied or toasted fennel seeds served in Indian restaurants and the aforementioned toothpaste).  And fennel is good for you!  A quick search on the www finds that fennel may aid in digestion; and contains those healthy phytochemicals that have anti-inflammatory, anti-bacterial and anti-fungal properties.  OK, right there is the TMI threshold.

     Cooking fennel mellows and sweetens it flavor.  Common home cooking techniques include braising, as in this recipe, as well as roasting and grilling.  That said, there are no shortage of recipes and uses for raw fennel!  Try it in a salad or slaw; my friend Ann-Margaret makes a delicious one from Epicurious.com that includes asparagus and cauliflower.  That just screams “Spring!”

     What I especially appreciate about this recipe is that it is fast and adaptable to myriad herbs, spices and embellishments.  Perfect for those of us who are challenged to leave well-enough alone!

A few advance tips:

1. Select small to medium sized fennel bulbs for tenderness and ease of preparation.  Look for firm, creamy white bulbs with bright green stalks and fronds.  There will be little to no waste; most of the layers of the fennel bulb will be tender.
2. Use at least some olive oil for browning and flavor, even if you use a non-stick skillet.
3. You could substitute chicken breast pieces, but I (and I am NOT alone!) think thigh meat is tastier.  My next choice would be a whole chicken, cut into eight pieces, for those who really do prefer white meat.
4. Experiment with different or additional herbs.  The original recipe calls for oregano.  Rosemary and flat-leafed parsley also complement fennel.  Currently I happen to have ample marjoram and thyme growing in my herb garden.  Adding baby artichoke hearts would be a nice touch.
5. Try taking this in a Moroccan direction by substituting out the herbs for spices such as paprika, cumin, coriander and fresh ginger.
6. Doubling or tripling the recipe for a crowd is easy.  Transfer the cooked vegetables into a metal roasting pan or ceramic baking dish; add the browned chicken pieces and bake according to the recipe’s instructions below. 

Mediterranean Chicken with Fresh Fennel

Adapted from Tyler Florence’s “Chicken and Fennel” recipe.  Serves 4.

 Ingredients:

6 to 8 chicken thighs, bone in with skin (about 2 – 1/ 2 pounds)

Sea salt and freshly ground black pepper, to taste

1 to 2 tablespoons of extra-virgin olive oil, enough to lightly coat your skillet

1 medium bulb fennel; halved, cut into 1/ 2-inch wedges attached to core.  Reserve fronds.

1 medium red onion, sliced into 1/ 2-inch wedges

4 cloves garlic, peeled and thinly sliced

2 tablespoons fresh marjoram leaves, finely chopped; or 2 teaspoons dried

1 tablespoon fresh thyme leaves; or 1 teaspoon dried

1/ 4 teaspoon crushed red pepper flakes, or to taste

1/ 4 cup dry white wine, such as a crisp Sauvignon Blanc, Verdejo or Pinot Grigio

1 14.5-ounce can diced tomatoes, including juice

1/ 3 cup capers, small sized; brine drained.  Can substitute or add 1/ 3 cup kalamata olives.

Preparation:

     Position a rack in the middle of the oven, and preheat to 425 degrees F.  Season the chicken thighs generously with salt and pepper.  Heat a large ovenproof skillet over medium-high heat, add oil and heat until oil begins to shimmer.  Place chicken in skillet skin side down and cook until golden and crispy, about 8 minutes.  Turn chicken pieces and brown for another 2 minutes.  Transfer the browned chicken to a plate, skin side facing up.

     Pour off pan drippings, leaving just enough oil in the skillet to lightly cover the bottom.  Add the fennel, onions, garlic, herbs and red pepper flakes to the skillet and cook until the vegetables just begin to wilt, about 3 minutes.  Pour in the white wine and scrape the pan to loosen any browned bits.  Stir in the tomatoes, along with their juice.  Add the capers.  Arrange the chicken pieces, skin side up, on top of the vegetable mixture.  Bake in the preheated oven, uncovered, until the chicken is cooked through, about 20 to 30 minutes.

     Garnish the finished dish with coarsely chopped fennel fronds.