Braised Fennel With Saffron Rice Recipes

BRAISED FENNEL WITH MEYER LEMON AND PARMESAN

Steps:

• Trim the fennel and roughly chop 1 tablespoon of the fronds. Halve each bulb through the core, then cut lengthwise into 1/2-inch-thick slices.
• Place a large skillet over medium-high heat and add just enough oil to coat the pan. When hot, cook half the fennel, without moving, until browned, about 3 minutes. Flip and cook 1 minute more. Transfer to a bowl and season with salt and pepper. Repeat with the remaining fennel, adding more oil to the pan if needed.
• Return the skillet to medium-high heat. Add the fennel, broth, lemon rind and juice and bring to a boil. Simmer, covered, until tender, about 10 minutes. Using a slotted spoon, transfer to a bowl. Raise the heat to high and reduce the sauce until syrupy, 3 to 5 minutes.
• Fold the sauce and reserved fronds into the fennel and top with Parmesan. Serve warm or at room temperature.

BRAISED RICE WITH SAFFRON

Steps:

• Bring the chicken stock to a simmer in a 2-3 quart saucepan and keep it barely simmering over low heat.
• In a heavy 3qt flamproof casserole, melt 4 tbls butter over moderate heat. Cook the onions in the butter, stirring frequently, for 7-8 minutes. Do not let them brown.
• Stir in the optional marrow, then add the rice and cook, stirring, for 1-2 minutes, or until the grains glisten with the butter and are somewhat opaque.
• Pour in the wine and boil it until it is almost completely absorbed.
• Add 2 cups of the simmering stock to the rice and cook uncovered, stirring occasionally, until almost all of the liquid is absored.
• Add 2 more cups of stock and cook, stirring occasionally. Meanwhile, stir the saffron into 2 cups of stock and let it steep for a few minutes.
• Pour it over the rice. Cook until the stock is completely absorbed.
• By now the rice should be tender. If it is still firm, add the remaining stock- 1/2 cup at a time - and continue cooking and stirring until the rice is soft.
• Stir in 4 tabl of soft butter and the grated cheese with a fork, taking care not to mash the rice.
• Serve at once while the rice is creamy and piping hot.

BRAISED CHICKEN WITH FENNEL AND APPLES

Steps:

• Heat olive oil in a large, deep skillet over medium high heat.
• Season chicken with 1/2 teaspoon salt and 1/4 teaspoon pepper.
• Arrange half of the chicken in the skillet, skin side down, and cook, without flipping, until skin is golden brown, 8 to 10 minutes.
• Transfer to a large plate and repeat with remaining chicken.
• After transferring second batch of chicken to plate with the first, add onions, garlic and fennel to skillet and cook, stirring frequently, until golden brown, 6 to 7 minutes.
• Add wine and bring to a boil.
• Add cider and bring to a boil again.
• Nestle chicken (with any accumulated juices) and apples into liquid along with thyme, bay leaves and saffron.
• Bring to a boil, then cover and simmer until chicken is just cooked through, about 30 minutes.
• Stir in 1/4 teaspoon salt and 1/4 teaspoon pepper, then simmer vigorously, uncovered, until sauce is just thickened, about 10 minutes more.