I don't know what week it is. But today the Kale Fairy gave me two heads of red leaf lettuce, a gallon sized ziploc bag of mixed salad greens, one of chard, and two of kale (one cavolo nero and one curly purple). Also, about seven turnips, two small heads of fennel, a big bunch of red carrots, and the most gargantuan bunch of italian flat leaf parsley I've ever seen.
Thursday, July 23, 2009
The fennel went into a lovely supper of my version of chicken cacciatore (well, it varies. This was tonight's version):
4 chicken thighs with skin and bone
1 fat yellow onion
2 small or one regular head of fennel
3 cloves garlic
1 tsp. fennel seeds
1 tsp rosemary leaves
1 cup white wine (I used Columbia Crest Sauvignon Blanc - delicious)
2 cans diced tomatoes
In a fair amount of olive oil, brown chicken thighs skin side down over pretty high heat. Flip. Give it a couple minutes and remove to a plate. In same skillet, cook onion, cut into ribbons, and fennel, same. When onion is wilted, add garlic and spices. Then pour in wine. Scrape with a spatula. Replace chicken. Add tomatoes. Turn and mix. Cover and simmer for half an hour or more, until chicken is easily shreddable. Salt and pepper to taste. Serve with french bread and the rest of the wine.