Braised fennel with chicken gravy
Savor the delightful combination of tender braised fennel and rich chicken gravy with this simple yet elegant recipe. Perfectly seasoned with olive oil, salt, and black pepper, this dish is an effortless way to enjoy the unique, aromatic flavor of fennel. Ideal for weeknight dinners or special occasions, this recipe is a must-try for any home cook.
- 02 Mar 2025
- Cook time 25 min
- Prep time 15 min
- 4 Servings
- 6 Ingredients
Braised fennel with chicken gravy is a savory and aromatic dish that merges the subtle sweetness of fennel with the rich, comforting flavors of chicken gravy. This recipe is simple yet delivers a complex taste profile, making it an excellent side dish or even a light main course. It's perfect for those looking to add a bit of gourmet flair to their home-cooked meals.
Ingredients:
Instructions:
- Start by trimming the fennel bulbs. Cut off the stalks and fronds (you can save the fronds for garnish or another use).
- Remove the tough outer layer of the bulbs if necessary.
- Cut the bulbs in half lengthwise, then slice each half into wedges, making sure to keep some of the core attached so the wedges stay intact while cooking.
- In a large skillet or sauté pan, heat the olive oil over medium heat until it shimmers.
- Add the fennel wedges to the skillet, arranging them in a single layer if possible.
- Cook the fennel for about 5-7 minutes on each side, or until they start to brown and caramelize. Adjust the heat as necessary to prevent burning.
- Sprinkle the salt and black pepper over the fennel evenly.
- Stir gently to ensure the seasonings are well distributed.
- Pour in the 1/4 cup of water. The water will help to deglaze the pan – use a wooden spoon or spatula to scrape up any browned bits from the bottom of the pan.
- Allow the water to come to a simmer.
- Once the water has mostly evaporated, pour the chicken gravy over the fennel.
- Stir gently to coat the fennel wedges with the gravy.
- Reduce the heat to low and cover the skillet with a lid.
- Let the fennel braise in the chicken gravy for about 15-20 minutes, or until the fennel is tender and easily pierced with a fork.
- Once the fennel is tender, remove the lid and let any excess liquid reduce for a few more minutes if necessary.
- Transfer the braised fennel to a serving dish.
- Garnish with fennel fronds if desired and serve hot.
Tips:
- Choose fresh fennel bulbs: Look for fennel that has firm, unblemished bulbs and bright green fronds. Fresh fennel will have a sweeter and more fragrant flavor.
- Slicing technique: Slice the fennel bulbs evenly to ensure they cook at the same rate. You can cut them into wedges or thick slices based on your preference.
- Infuse flavor: To add extra depth, consider sautéing the fennel in the olive oil until it's slightly caramelized before adding the chicken gravy and water.
- Seasoning: Taste the dish before serving and adjust the seasoning if needed. You can add a bit more salt or black pepper to suit your taste.
- Garnish: For a pop of color and additional flavor, consider garnishing the finished dish with freshly chopped fennel fronds or a sprinkle of fresh herbs like parsley.
Your braised fennel with chicken gravy is ready to be enjoyed! This dish brings together the anise-like sweetness of fennel and the savory, homey goodness of chicken gravy into a harmonious balance. Whether served alongside a main dish or enjoyed on its own, this recipe is sure to become a favorite. Bon appétit!
| Nutrition Facts | |
|---|---|
| Serving Size | 170 grams |
| Energy | |
| Calories 50kcal | 3% |
| Protein | |
| Protein 1.67g | 1% |
| Carbohydrates | |
| Carbohydrates 10g | 3% |
| Fiber 3.67g | 10% |
| Sugar 4.69g | 5% |
| Fat | |
| Fat 6g | 7% |
| Saturated 1.01g | 3% |
| Cholesterol 1.50mg | - |
| Vitamins | |
| Vitamin A 54ug | 6% |
| Choline 16mg | 3% |
| Vitamin B1 0.02mg | 2% |
| Vitamin B2 0.05mg | 4% |
| Vitamin B3 0.84mg | 5% |
| Vitamin B6 0.06mg | 4% |
| Vitamin B9 33ug | 8% |
| Vitamin B12 0.00ug | 0% |
| Vitamin C 14mg | 16% |
| Vitamin E 0.71mg | 5% |
| Vitamin K 77ug | 61% |
| Minerals | |
| Calcium, Ca 60mg | 5% |
| Copper, Cu 0.08mg | 9% |
| Iron, Fe 0.89mg | 8% |
| Magnesium, Mg 22mg | 5% |
| Phosphorus, P 66mg | 5% |
| Potassium, K 500mg | 15% |
| Selenium, Se 0.94ug | 2% |
| Sodium, Na 320mg | 22% |
| Zinc, Zn 0.26mg | 2% |
| Water | |
| Water 150g | - |
| * Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs. | |
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