Best 20 Braised Fennel Recipes

BRAISED CHICKEN THIGHS WITH CARAMELIZED FENNEL

Steps:

• Trim fennel bulbs, and set aside fronds. In a blender or food processor, pulse about 1/2 cup fronds, garlic, lemon zest and 1/4 teaspoon salt until finely chopped. Add 1/3 cup oil and purée.
• Halve fennel bulbs lengthwise. Slice thinly with a mandoline or very sharp knife.
• Season chicken with 1/2 teaspoon salt and 1/4 teaspoon pepper. Heat remaining 2 tablespoons oil in a large skillet over high heat. Brown chicken until skin is crisp, about 8 minutes. Transfer chicken to a plate, leaving drippings in pan.
• Stir fennel seeds into skillet and cook for 30 seconds. Add sliced fennel and onion, seasoning with remaining 1/4 teaspoon salt and 1/4 teaspoon pepper. Reduce heat to medium and cook, tossing occasionally, until vegetables are caramelized, 15 to 20 minutes. Add Pernod and scrape up any browned bits in the bottom of the skillet; cook until liquid has evaporated, about 1 minute.
• Lay chicken on top of the fennel-onion mixture. Pour 3 tablespoons water into the pan. Cover skillet and reduce heat to medium-low. Cook until chicken is just cooked through, 8 to 10 minutes. Uncover and cook off any excess liquid if necessary. Stir in lemon juice.
• Serve chicken and vegetables topped with generous dollops of the fennel frond purée.

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.

OVEN-BRAISED CHICKEN THIGHS WITH FENNEL AND CASTELVETRANO OLIVES

Steps:

• Preheat oven to 350 degrees F (175 degrees C).
• Heat olive oil in a large, heavy cast-iron skillet or Dutch oven over medium-high heat. Season chicken thighs with salt and black pepper. Brown chicken in the hot oil, about 5 minutes per side. Meat will still be pink inside. Transfer chicken into a bowl, leaving drippings in skillet.
• Turn heat down to medium; cook fennel, onion, and fennel seeds in the hot oil, stirring occasionally, until onion and fennel begin to caramelize, about 10 minutes. Stir garlic, thyme, and chile de arbol pepper into fennel mixture. Cook until garlic is fragrant, about 1 more minute. Stir white wine into fennel mixture, scraping up and dissolving any browned bits of food on the bottom of the skillet.
• Pour tomatoes with puree into skillet and bring to a boil. Break tomatoes into large chunks with a wooden spoon; adjust salt and pepper. Add chicken thighs, any accumulated drippings from chicken, and olives to the skillet and stir to combine.
• Bake uncovered in the preheated oven until the chicken thighs are no longer pink inside, about 45 minutes. Let cool 5 to 10 minutes before serving. Sprinkle with fennel greens, flat-leaf parsley, and lemon zest.

BRAISED FENNEL WITH MEYER LEMON AND PARMESAN

Steps:

• Trim the fennel and roughly chop 1 tablespoon of the fronds. Halve each bulb through the core, then cut lengthwise into 1/2-inch-thick slices.
• Place a large skillet over medium-high heat and add just enough oil to coat the pan. When hot, cook half the fennel, without moving, until browned, about 3 minutes. Flip and cook 1 minute more. Transfer to a bowl and season with salt and pepper. Repeat with the remaining fennel, adding more oil to the pan if needed.
• Return the skillet to medium-high heat. Add the fennel, broth, lemon rind and juice and bring to a boil. Simmer, covered, until tender, about 10 minutes. Using a slotted spoon, transfer to a bowl. Raise the heat to high and reduce the sauce until syrupy, 3 to 5 minutes.
• Fold the sauce and reserved fronds into the fennel and top with Parmesan. Serve warm or at room temperature.

BRAISED FENNEL WITH ONIONS AND PEPPERS

Steps:

• Heat oil in a large nonstick skillet over medium-high heat. Add fennel, onion, and bell pepper and saute 6 minutes, stirring occasionally. You want to make sure all of the veggies get a chance to be on the bottom of the pan. At this stage, you will have a little bit of caramelization, but if you see too much browning your heat is probably too high.
• Place the fennel seeds on a cutting board and gently press on them with the back of a chef's knife or rolling pin. You want to lightly break the seeds to release their flavor but not break them to bits or powder. Add broth and next four ingredients (broth through garlic).
• Cover, reduce heat, and simmer 15-20 minutes or until vegetables are tender. Stir in basil and fennel fronds.

BRAISED FENNEL AND WHITE BEANS

Steps:

• Heat oil in a large, heavy saute pan over medium-high heat. Add fennel and onion; cook, stirring occasionally, until tender and edges are brown, about 10 minutes.
• Add beans, stock, chopped oregano, 1 teaspoon salt, and 1/4 teaspoon pepper. Cook, stirring occasionally, until liquid has reduced by about half, 3 to 4 minutes. Stir in vinegar and butter; remove from heat. Garnish with oregano leaves.

BRAISED FENNEL

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.

BRAISED FENNEL

Steps:

• Trim stalks flush with fennel bulb and cut each bulb lengthwise into quarters, or halves, if using small bulbs.
• In a heavy saucepan large enough to hold the fennel flat in one layer, melt 1 tablespoon butter over moderate heat.
• Add fennel garlic, thyme, and toss to coat with butter.
• Season with salt and pepper, to taste.
• Add wine and chicken stock.
• Bring mixture to a boil, reduce heat to a simmer and cover.
• Braise for 15 to 20 minutes, or until vegetables are tender.
• Stir in remaining tablespoon butter.
• Reseason with salt and pepper, to taste.

GLAZED SEA SCALLOPS WITH BRAISED FENNEL

Steps:

• Cut the fennel into quarters and steam it until it is just tender (about 15 minutes).
• Heat two tablespoons of the olive oil in a heavy skillet and add the fennel. Sprinkle it with salt and pepper and cook it, stirring occasionally, until it is slightly browned on all sides.
• Soften the shallots and the garlic in the remaining olive oil in a large, heavy skillet. Saute the scallops in two batches over high heat, browning them lightly on both sides. Remove them to a warm bowl.
• Add the orange juice, balsamic vinegar and rosemary leaves. Scrape up the cooking juices and simmer them until you have a light glaze. Pour the sauce over the scallops and toss them. Correct seasoning and serve.

BRAISED SPRING ONIONS, FENNEL AND SWISS CHARD

Steps:

• Coat a large saute pan with olive oil. Toss in the smashed garlic and crushed red pepper and bring the pan to a medium heat. When the garlic becomes golden brown and very aromatic, remove it from the pan and discard it. It has fulfilled its garlic destiny. Add the onions, fennel and Swiss chard stems, stir to coat with the oil and season with salt, to taste. Stir in the white wine and the lemon zest and juice. Cover and cook over medium heat until the veggies have become soft and wilted but still maintain some texture, about 5 to 6 minutes. Remove the lid and cook until most of the liquid has reduced, another 3 to 4 minutes. Toss in the Swiss chard leaves, stir to combine and season with salt, to taste. When the leaves have wilted but still look vibrantly green, taste for seasoning. Reseason if needed (it probably will). Transfer to a serving bowl and serve immediately.
• It's spring greens!

BRAISED FENNEL WITH CARROTS AND POTATOES

Steps:

• Cut the top off the fennel, reserving feathery leaves.
• Chop feathery leaves finely and reserve.
• Cut fennel into quarters, remove core and any tough outer layers, and slice finely.
• Melt butter in a large saucepan or dutch oven.
• Add garlic, fennel, carrots, onion and potato, together with ground fennel, salt and pepper.
• Cook, stirring frequently, until fragrant and the onions and fennel are beginning to soften and turn transparent.
• Add chicken stock, wine and fennel leaves and heat until simmering.
• Lower heat, cover and simmer gently for 20-30 minutes, or until carrots and potatoes are soft.
• Remove cover, increase heat and allow to boil briskly for 30 minutes, stirring occasionally, until the potato is broken down into an almost'mashed' consistency, but still with a little texture- the remaining liquid should be well thickened with the potato.
• Taste and add extra seasoning if required.

BRAISED PORK WITH ORANGE AND FENNEL

Steps:

• Put oven rack in lower third of oven and preheat oven to 350°F.
• Wrap cinnamon stick and anise seeds in a small square of cheesecloth and tie bundle closed with string.
• Pat pork dry and sprinkle with salt and pepper. Heat oil in a deep 6- to 8-quart heavy pot over moderately high heat until hot but not smoking, then brown pork in 3 batches, turning, about 4 minutes per batch. Transfer to a bowl as browned.
• Pour off all but 1 tablespoon fat from pot and cook onion and garlic over moderate heat, stirring, until golden, 3 to 5 minutes. Add ginger, zest, and sugar and cook, stirring, 1 minute. Stir in soy sauce, rice wine, broth, pork with any accumulated juices, and cheesecloth bag. Braise mixture, covered, in oven 1 hour.
• Stir in fennel and braise, covered, in oven until fennel is very tender, 30 to 40 minutes. Discard cheesecloth bag, then season pork mixture with salt and pepper and stir in cilantro.

BRAISED FENNEL WITH PARMESAN

Steps:

• Preheat the oven to 325°F
• Rub a baking dish large enough to hold the fennel in a single layer with butter.
• Slice the fennel bulbs in half or quarters lengthwise and steam the fennel over simmering water for 10 minutes, then arrange in the dish.
• Dot with butter or drizzle with olive oil, season with salt and pepper and add the wine or water. Cover and bake for 20 minutes.
• Remove the cover, baste the fennel with its juice, then add the cheese and continue baking uncovered until the fennel is completely tender, about 10 minutes more.
• Serve garnished with chopped fennel greens or parsley.

SKILLET-BRAISED FENNEL

Steps:

• Trim the tops of the fennel bulbs; cut bulbs in half lengthwise.
• Melt butter in a large iron skillet over medium heat. Add sugar and stir until melted. Add garlic and cook for 1 to 2 minutes. Add fennel, cut side down, and cook until well browned, about 5 to 10 minutes. Be careful not to let the fennel burn.
• Turn over bulbs and add orange juice, water, and salt and pepper. Bring to a simmer, then reduce heat to low. Cover pan and cook until fennel is soft and most of the liquid has been absorbed, about 20 to 30 minutes. If the pan becomes dry during cooking, add a little more water. If any liquid is left at the end of the cooking time, continue to cook, uncovered, at medium heat until the liquid evaporates. Garnish with parsley leaves and serve immediately.

BRAISED FENNEL WITH LEMON

Steps:

• Heat 2 tablespoons oil in large skillet over high heat. Add half of fennel; sauté until deep golden brown on all sides, about 8 minutes. Transfer to 11x7x2-inch glass baking dish. Repeat with 2 more tablespoons oil and remaining fennel.
• Preheat oven to 400°F. Mix shallots and next 4 ingredients in medium bowl. Whisk in 3 tablespoons oil; drizzle mixture over fennel. Cover dish with foil and bake 30 minutes. Remove foil and bake until fennel is tender and shallots begin to brown, about 20 minutes longer.

ORANGE-BRAISED FENNEL

Steps:

• With a large knife, cut each fennel bulb lengthwise into four slices. In a large skillet over medium heat, heat butter and oil until sizzling. Lay fennel slices in skillet; cook, turning once, until browned, about 5 minutes per side.
• Pour orange juice over fennel; season with salt and pepper. Bring mixture to a boil, then reduce to a simmer. Cook until fennel is tender, about 15 minutes. Add wine, and continue cooking until fennel is very tender and sauce has thickened, about 10 minutes more. Season with salt and pepper, as desired, and serve warm.

OVEN-BRAISED SALMON WITH FENNEL

Steps:

• Preheat the oven to 350 degrees. Run your fingers down each salmon fillet to locate the pin bones and pull them out with tweezers or needle-nose pliers. Put the fillets in 2 large roasting pans. Pour half of the wine and half of the Pernod around the salmon in each pan. Scatter half of the sliced fennel over each fillet. Roast until salmon is just cooked through, about 30 minutes, basting from time to time.
• Using 2 long spatulas, carefully transfer the fillets to platters. Season with salt and pepper. Toss the watercress with the lemon juice, and season with salt and pepper. Arrange the watercress around the salmon. Chop the fennel greens, and sprinkle them over the top.

BRAISED FENNEL AND POTATOES

Steps:

• Chop enough fennel fronds to measure 2 tablespoons, then cut off and discard stalks from bulb. Quarter bulb lengthwise and core, then cut lengthwise into 1/4-inch-thick slices.
• Cook fennel, onion, pepper, and 1/2 teaspoon salt in oil in a 12-inch heavy skillet over moderate heat, covered, stirring occasionally, until onion is softened, about 5 minutes.
• Meanwhile, cut potatoes crosswise into 1/4-inch-thick slices.
• Add potatoes and remaining 1/2 teaspoon salt to fennel mixture and cook, uncovered, stirring frequently, 3 minutes. Add water and cook, covered, stirring once, until potatoes are tender, 10 to 12 minutes more. Stir in fennel fronds before serving.

BRAISED LAMB SHOULDER WITH THYME, CARROTS, AND FENNEL

Steps:

• Preheat oven to 350°F. Trim fat from lamb and discard. Cut each chop lengthwise along bones into 3 separate pieces, leaving bones attached to meat. Sprinkle lamb with salt and pepper. Melt 1 tablespoon butter with 1 tablespoon oil in large ovenproof pot over high heat. Working in batches, add lamb to pot and sauté until browned on all sides, about 8 minutes per batch. Transfer lamb to bowl. Add onions, 2 chopped carrots, halved head of garlic, and 6 thyme sprigs to pot and sauté until onions are brown, about 7 minutes. Add tomatoes and stir 2 minutes. Return lamb and any accumulated juices to pot. Stir in 1 1/2 cups water. Sprinkle with salt and pepper. Bring mixture to simmer. Cover pot tightly; transfer to oven and bake until lamb is very tender, adding up to 3/4 cup more water if juices evaporate, about 2 hours 15 minutes.
• Using tongs, transfer lamb to medium bowl; discard bones. Pour vegetable mixture from pot into strainer set over large bowl. Press on solids to extract as much vegetable pulp and pan juice as possible. Return strained pulp and juice to pot. Spoon off fat from surface. Return lamb to pot; bring mixture to simmer. Season to taste with salt and pepper.
• Melt 2 tablespoons butter with 1 tablespoon oil in large nonstick skillet over medium-high heat. Add sliced carrots, 2 thyme sprigs, fennel, and bay leaf and sauté until vegetables begin to soften, about 5 minutes. Reduce heat to medium-low; cover and simmer until vegetables are very tender, stirring often, about 35 minutes. Discard thyme and bay leaf. Season with salt and pepper. Serve with sautéed vegetables.

BRAISED LAMB SHANKS WITH CORIANDER, FENNEL, AND STAR ANISE

Steps:

• Mix coriander, fennel, and peppercorns in heavy small skillet. Toast on medium-high heat until aromatic and slightly darker, about 2 minutes. Transfer to spice grinder; process until finely ground. Rub each shank with 1 rounded teaspoon spice blend. Sprinkle with salt and pepper.
• Heat 2 tablespoons oil in heavy large wide pot over medium-high heat. Add shanks to pot. Cook until brown on all sides, about 20 minutes. Transfer to large bowl. Add remaining 2 tablespoons oil to same pot. Add onion and next 4 ingredients; sauté over medium heat until vegetables begin to soften, about 5 minutes. Add remaining spice blend and stir 1 minute. Add Port and simmer until liquid is reduced to 2/3 cup, about 15 minutes. Add both broths; boil until liquid is reduced to 3 1/2 cups, about 30 minutes.
• Preheat oven to 350°F. Return shanks to pot. Add cloves, star anise, bay leaves, and crushed red pepper. Cover pot with foil, then lid. Place pot in oven and braise lamb until tender, about 2 hours. (Can be made 2 days ahead. Uncover and cool slightly. Place in refrigerator until cool, then cover and keep refrigerated. Rewarm in 350°F oven for 20 minutes before serving.)
• Place 1 lamb shank on each of 4 plates. Season sauce to taste with salt and pepper. Spoon sauce and vegetables over lamb and serve.
• *Brown, star-shaped seed pods; available in the spice section of some supermarkets, at Asian markets, and at specialty foods stores.