Fennel Provencal Recipes

Steps:

• Cut each fennel bulb in half lengthwise through the base.
• Cut each half into 4 wedges.
• In a large nonstick frying pan, combine the tomatoes, wine, orange zest, garlic, vinegar, and pepper flakes.
• Cook over medium heat, stirring occasionally, until the mixture comes to a boil.
• Reduce heat to medium low.
• Arrange the chicken and fennel over the tomato mixture, spooning a bit of the sauce over them.
• Cover and cook until the chicken is opaque throughout and the fennel is tender, about 25 minutes.
• Using a slotted spoon, transfer the chicken and vegetables to a warmed platter.
• Increase the heat to high and cook, stirring occasionally, until the sauce has thickened slightly, about 5 minutes.
• Spoon the sauce over the chicken and vegetables and sprinkle with the parsley.
• Serve and enjoy.

Steps:

• Fry the onions and garlic gently in the olive oil in a large saucepan.
• Add the chopped fennel and cook for approximately five minutes.
• Add the white wine, simmer for ten minutes.
• Add the chopped tomatoes and the herbs.
• Cover the pot and simmer for fifteen minutes.
• Remove lid and simmer further uncovered to thicken sauce if preferred.
• Just prior to serving add the lemon juice and salt and pepper to taste.
• May be served cold.

Steps:

• Place the oil in a large pot and turn the heat to medium; 1 minute later, add the garlic, fennel, fennel seeds, liqueur, and tomatoes and tarragon if you're using them. Bring to a boil, cook for about 1 minute. Add the mussels, cover the pot, and turn the heat to high.
• Cook, shaking the pot occasionally, until the mussels open, 5 to 10 minutes. Use a slotted spoon to remove the mussels and fennel to a serving bowl, then strain any liquid over them and serve.