FENNEL AND CHICKEN BRAISED WITH LEMON
Serves: 4
1 large or 2 medium ■ fennel bulbs 2 lemons, cut in pieces ■ 1 tsp (5 mL) sea salt ■ 6 chicken thighs, ■ with skin or skinless 2 cloves garlic, minced ■ 1 tsp (5 mL) dried oregano ■ 1/2 tsp (2.5 mL) freshly ■ ground pepper 2 tbsp (30 mL) olive oil ■ 1/2 cup (125 mL) dry ■ white wine 2 tbsp (30 mL) grated ■ lemon zest (peel) 1/4 cup (60 mL) green, ■ pitted olives
1. Trim stalks from fennel, removing lacy fronds. Mince enough fronds so you have 2 tbsp (30 mL) and set aside.
2. Cut fennel bulb lengthwise into thin slices; they resemble hands. Cut the “hands” lengthwise into 1/2-inch (12-mm) slices.
3. Put lemons in a bowl and sprinkle with salt. Add chicken, garlic, oregano and pepper, turning to coat chicken. Let stand for 30 minutes or overnight.
4. In a heavy saucepan or Dutch oven, heat 1 tbsp (15 mL) of the oil over medium-high heat. Lift chicken from flavourings and brown lightly on all sides in hot oil, about 10 minutes. Transfer chicken to a plate.
5. Add remaining tablespoon of oil to the hot pan and add the sliced fennel. Reduce heat to medium and sauté, stirring, until nearly transparent, 8 to 10 minutes. Stir in the lemon mixture from the bowl, turning it a few times in the oil.
6. Add wine and 1/2 cup (125 mL) water and deglaze the pan, scraping up any bits that cling.
7. Return chicken to pan, cover, lower heat to low, and cook until tender and the fennel can be cut with a spoon, about 45 minutes.
8. Combine the lemon zest with the minced fennel fronds. Serve chicken trimmed with the lemonfennel mix and the olives.