Fennel In Wine And Honey Recipes

FENNEL IN WINE AND HONEY

Steps:

• Place the fennel quarters in large deep skillet with the centers facing up. Drizzle with olive oil then pour in the chicken broth, honey, and wine. Season with mustard seed, salt, and pepper. Cover and cook over low heat for 45 minutes, turning occasionally.

BRAISED CHICKEN LEGS WITH GRAPES AND FENNEL

Steps:

• Place a rack in middle of oven; preheat to 375°F. Season chicken legs all over with 3 tsp. salt.
• Swirl 1 Tbsp. oil in a large Dutch oven or other heavy pot to coat and heat over medium-high. Place 2 chicken legs, skin side down, in pot, making sure skin is in direct contact with pan. Cook, undisturbed, until dark golden, about 5 minutes. Turn over and cook until golden on other side, about 2 minutes. Transfer to a large plate. Repeat with remaining 2 chicken legs; reserve pot.
• Meanwhile, working one at a time, stand a bulb, root end down, on a cutting board and slice off a short end to create a flat surface. Turn cut side down and slice ½" thick, starting from the top end of bulb so the root end can hold the layers in place while you slice. Discard last ¼" (root end) of each bulb and pop out and discard tougher center from slices. Transfer fennel to a large bowl and add half of the grapes, ½ tsp. salt, and remaining 1 Tbsp. oil; toss to coat. Set aside.
• Reduce heat to medium and combine broth, honey, chile paste, and remaining 1 tsp. salt in reserved pot. Stir to combine and dissolve salt. Place remaining grapes in pot and arrange chicken legs, skin side up and overlapping if needed, over grapes. Top with dressed fennel and grapes. (Don't worry if it looks crowded: Fennel will soften as it cooks.)
• Transfer pot, uncovered, to oven and roast until fennel is slightly softened, with some crispy, caramelized edges, grapes on top are swollen and browned in spots, and chicken is cooked through, 30-40 minutes. Let cool 5 minutes.
• Using a slotted spoon or tongs, transfer grapes and fennel to a bowl and chicken to a platter. Place pot over medium-high heat and bring braising liquid to a simmer. Cook until reduced by half (you should have about 1 cup liquid), 8-10 minutes. Remove from heat and stir in vinegar and fennel fronds.
• Spoon sauce over chicken and serve with fennel and grapes alongside.

LOIN OF PORK IN WHITE WINE WITH GARLIC, FENNEL AND ROSEMARY

Steps:

• Pre-heat the oven to 400°F.
• Using kitchen twine, tie the loin so it holds together or, if you're lucky, your butcher will do it for you.
• Season generously with salt and pepper.
• Roll the meat in the fennel seeds till covered.
• In a casserole, roasting pan or large saute pan which is oven proof, melt half the butter and half the olive oil over medium high heat.
• Sear the pork on all sides (including the ends, until the meat is nice and golden all over.
• If your pork is very lean (my preference), you may need to add a bit more olive oil during the braising process.
• Add the garlic cloves, the sliced fennel, the rosemary and bay leaves and the wine.
• Loosely tent the pan with foil and place in the pre-heated oven.
• Roast until the meat thermometer reaches 150°F.
• The pork cooks rather quickly, so check after about 30-35 minutes; depending on your oven it should be done within about three-quarters of an hour.
• Remove the meat to a platter and cover with the foil.
• Add the remaining butter to the drippings and fennel herb mixture and stir till butter melts.
• Pour on platter around the pork and enjoy.