I can only explain the past four months since we moved as dizzying. We’re mostly on the other side of settling and life has taken on a rhythm but I think back to make sense of it. I can say I learned the same life lesson over and over and that is that even when things are hard, they’re good. When something feels challenging, it’s a blessing. Moments are just a juxtaposition of opposites and though it feels frustrating, it’s meant to be that way. In other words, even when we hit a stark wall, we celebrated a first tooth falling, a tenth birthday, the first day of school, a victory here and there. Normal life stuff. The move is mostly over. And I’m so happy. I can drive to Target and Trader Joe’s without Waze and that practically makes me a local. But, it took me time to find myself back in the kitchen, having used it as more a place for practical application rather than a creative sphere, but here I am. Back in the kitchen, back on the blog.

A small recap:

I wrote a new e-book all about meal prep. You can find it here. I’ll talk about it more on my Instagram page on Sunday. There will also be a surprise!

I got this Staub cocotte (affiliate) and I’m madly in love.

I braised fennel and chicken in it and ooooooooooohhhhhhhh.

I often turn to braising when I’m cooking chicken for Shabbat. It’s the method I prefer over baking and roasting. The chicken is fork tender and falls off the bone and the sauce becomes brothy and flavorful, which makes it perfect over rice. Also the vegetables practically melt into the mixture. I often use zucchini, celery root, peas, artichoke hearts, or celery. Here I used fennel.

Fennel is an unfairly underrated vegetable I love and use often. It’s mostly known for its crunchy texture and licorice flavor but once braised, woah, it unearths a sweetness you didn’t know was hiding inside. You’ll want to pick up a few bulbs for this braised chicken, I guarantee you’ll fork fight over the last bits jammy fennel. Make sure to find the fronds, the frilly part attached to the bulb because instead of discarding it we’re using it to add flavor and texture to the dish. I know you’ve tossed those fronds countless times and now I’m imploring you to save them. They look like dill, they’re light and feathery and they deserve a chance at starring.

Braised Fennel Chicken

Serves 6

ingredients

3 tbsp olive oil

1 onion, minced

3 skinless chicken quarters*

2 fennels with fronds attached

1 tsp sea salt

½ tsp ground black pepper

1 tsp granulated garlic

1 tbsp dried onion flakes or 1 tsp granulated onion

1 tsp cumin (optional)

Juice from ½ lemon

directions

Prepare the fennel. Remove fronds from bulb and wash well. Discard the outer layer of the fennel and cut in half before slicing. Chop the fronds and set aside.

In a heavy bottom pot, heat oil over medium heat. Saute onions until translucent. Add chicken, season with a pinch of salt and pepper and sear on both sides until slightly golden. Add fennel and stir to coat in oil. Pour enough water (or stock) to barely cover the chicken. Season with salt, pepper, granulated garlic and onion and bring to a boil. Reduce to a simmer and braise for at least 90 minutes. Baste occasionally.

Once the chicken is cooked through and falling off the bone, add the chopped fronds and cook an additional 15 minutes. The fronds should be cooked but still crunchy. Remove from heat and allow to cool slightly before squeezing lemon juice over the chicken. Serve warm with rice.

* substitute with 6 drumstick or 6 chicken thighs

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Gather a Table | Simple, Kosher Recipes that Gather by Sina Mizrahi