Spring Veggie Side for Chicken

Like dill, fennel inspires either smiles of satisfaction or dismissing grimaces. But the anise flavor that some may not enjoy in fennel, melts away when you cook it. Try this simple recipe under some roasted chicken. 

If you do enjoy that anise flavor, here is a wonderful raw preparation that makes a delicious appetizer, side dish, or partner for a piece of fish: Simply slice fennel thinly with fresh orange, sea salt, and some olive oil.

Stovetop Fennel with Red Pepper and Golden Raisins
Serves 6

3 bulbs fennel with tops
2 tbsp. olive oil
2 tsp. sea salt
½ tsp. ground black pepper
2 bay leaves
1 tsp. red pepper flakes
1 cup white wine
½ cup to 1½ cups water
¼ cup golden raisins

1.    Pick some of the leafy fronds from the tops of the fennel and reserve. Trim and discard the stalks. If the outer layer of any of the bulbs is bruised or seems somewhat dried out, remove and discard a layer. Cut the bulbs in half (lengthwise) and place them on a flat surface. Cut each half into three equal pieces, so they look somewhat like sections of an orange.

2.    Heat a large pan, and add the olive oil to heat slightly then remove the pan from the heat. Arrange the fennel in a single layer in the bottom of the pan, and season with the salt, pepper, and red pepper flakes. Return the pan to the heat and cook, undisturbed, until the fennel turns light brown on the first side, 3-5 minutes. Use a spatula or tongs to turn the fennel on its other side. When it browns on the second side, remove the pan from the heat, and add the white wine. Return the pan to the heat.

3.    Cook over a low flame until all of the wine has reduced. How will you know? You will hear the sizzle of the fennel in the oil when the wine dries up. Insert a knife into a few of the fennel pieces. They should be tender and yielding. If not, add ½ cup of the water. Cook until he water evaporates. If necessary, add up to another cup (or maybe more if the fennel bulbs were unusually large) in small increments to cook the fennel until it is tender. Taste a tiny piece for seasoning. Ideally, there should be very little remaining liquid at the end of the process. Toss in the raisins and mix to blend. Serve immediately or chill and serve as part of a salad.

Toast some almonds and toss them in a little honey to serve with the fennel and chicken for an interesting twist.