My husband and I got fennel in our CSA box had no idea how to use it...Thank goodness for this recipe! This was my first time cooking with fennel and I was really scared of the licorice taste. Surprisingly once the fennel was cooked it was extremely similiar tasting to cooked onion or celery-- super easy to eat! I can't do bouillion because of the MSG, so I ommitted it along with the 1.5c water. This resulted in more of a stroganoff effect which I anticipated and served over some fancy brown rice. I also simplified the cooking process a bit. I used a saucepan and sauteed the chicken (used 5 drumsticks) with the butter&oil and when it was about half cooked through I added 3 cloves chopped garlic, lemon pepper, regular sherry (1/2c), sliced fennel, diced onion and cooked it until chicken and veggies were near done, then added mushrooms and red bell peppers. Cooked it until they were al dente. I then removed the pan from the heat and took the drumsticks out, removed bones and skin (saved for stock making later) and reintroduced the meat and other remaining ingredients (buttermilk, 1/2&1/2, parsley). I cooked it only long enough to heat it through, but not boil it.
I would definetly make this again, but next time use more mushrooms because it definetly wouldn't hurt this dish. I would like to try it again with white meat because deboning drumsticks is a bit labor intensive. It is loaded with calories, but we're healthy eaters otherwise and didn't mind the splurge. :)
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My husband and I got fennel in our CSA box had no idea how to use it...Thank goodness for this...