This article emphasizes the use of fennel in a vegetarian adaptation of the classic chicken cacciatore, transforming it into a delightful stew. Recipes advocate for preparing fennel to enhance its flavor, specifically during colder months, and suggest handling tips for maintaining freshness. The piece also highlights innovative preparation methods for polenta, suggesting free-form dumplings to complement the dish. Cooking techniques are recommended, including oven-baking for efficiency and ideas on adjusting the recipe to suit vegetarian or meat preferences.
When shopping for fennel, avoid bulbs with any woody brown bits or slimy spots that show it's had a tough time in cold storage.
Braised fennel is just heavenly in the colder months and cooking it this way softens its fibrous, woolly edges and brings out even more floral notes.
Fennel also starts to oxidise and discolour once you chop into it, so it helps to have some acidulated iced water (spiked with lemon juice or light-coloured vinegar) on hand.
To speed up the cooking time, instead of browning the fennel, whack all the ingredients (except the dumplings) in a baking dish and bake in a preheated 240C oven for 45 minutes.
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