Best Braised Fennel With Sausage Recipes

Braised Fennel with Sausage image

Yield serves 4 to 6

Number Of Ingredients 7

3 tablespoons extra-virgin olive oil
1 medium onion, sliced 1/4 inch thick
8 ounces sweet Italian sausage without fennel seeds, removed from casing
1 tablespoon tomato paste
2 medium fennel bulbs, trimmed, cored, cut into 1-inch chunks
1 teaspoon kosher salt
Pinch peperoncino flakes

Steps:

Heat the olive oil in a large skillet over medium-high heat. When the oil is hot, sauté the onion and sausage, crumbling the sausage with the back of a wooden spoon, until the meat is no longer pink, about 3 to 4 minutes.
Push the sausage and onion to the sides of the pan to create a clear spot in the center, and plop in the tomato paste. Let the tomato paste toast for a minute or two, then stir it into the vegetables. Toss in the fennel, and season with the salt and peperoncino. Lower the heat, cover the skillet, and cook, stirring occasionally, until the fennel is tender and caramelized, about 15 to 20 minutes. Uncover, and increase the heat to cook away any excess liquid in the pan, if necessary.

Chicken Thighs with Sausage and Braised Fennel image

Provided by barbara lentz @blentz8

Categories Casseroles

Number Of Ingredients 13

1 large fresh fennel bulb
6 - skinless bone in or chicken thighs
- salt and pepper
4 teaspoon(s) olive oil divided
3 - links sweet italian sausage
1 large onion thinly sliced
2 clove(s) garlic minced
1/2 cup(s) dry white wine
2 1/2 cup(s) chicken broth
1 large yukon potato peeded and diced
1 sprig(s) rosemary
1 tablespoon(s) balsamic vinegar
1/2 cup(s) grated parmesan

Steps:

Cut the stalks off fennel and save a small amount of fronds for garnish. Slice the remaining fennel into 1 inch wedges.
Season the chicken with salt and pepper and brown over med high heat in olive oil about 3 minutes per side. Remove from pan and set aside.
Reduce the heat to medium and add fennel and onion. Season with salt. Cook stirring often until onion softens and caramelizes about 10 minutes. Add garlic and saute for 30 seconds. Add wine and deglaze the pan scrapping up bits from bottom. Cook until wine is almost evaporated.
Add 1 1/2 cups broth to pan, add the potato and the rosemary. Bring to a boil and reduce to a simmer and simmer until potatoes are semi tender about 15 minuts.
Transfer 1 1/2 cups of the vegetables and broth to a food proccessor and process until smooth. Add back to pan and add remaining broth. Nestle the chicken back into pan and any accumulated juices. Cover the pot and adjust the heat maintain a slow simmer for 15 minutes
Slice the sausages into 1 inch pieces. Add to pan and simmer another 15 to 20 minutes. Until chicken is done.
Stir in the balsamic vinegar and cheese. Serve

Braised Fennel image

Yield Makes 4 servings

Number Of Ingredients 6

2 fennel bulbs (sometimes called anise; 10 to 12 oz each) with fronds
1 1/2 tablespoons extra-virgin olive oil
1/4 teaspoon salt
1/8 teaspoon black pepper
1/2 cup reduced-sodium chicken broth
1/4 cup water

Steps:

Cut off and discard stalks from fennel bulbs, reserving fronds. Chop 1 tablespoon fronds and discard remainder. Cut bulbs lengthwise into 1/2-inch-thick slices, leaving core intact.
Heat oil in a 12-inch heavy skillet over moderately high heat until hot but not smoking, then brown fennel slices well, turning over once, 3 to 4 minutes total.
Reduce heat to low. Sprinkle fennel with salt and pepper, then add broth and water. Cook, covered, until fennel is tender, 10 to 12 minutes. Sprinkle with fennel fronds.