Chicken Thighs with Tomato, Onion, and Fennel

Wednesday 26 August

We grow Forentine fennel in the garden; it's sort of perennial, though it rarely bulbs up enough to be edible.  This time, we cut off a couple of plants that seemed tender enough to give the fennel flavor, though they still needed to be sliced very thin across the grain. 

We browned two chicken thighs apiece, then set them aside and caramelized a big sliced onion and whatever stalks of fennel we could muster. 

When they were done, we added some chopped fresh tomatoes and half of a handful of chopped tarragon and thyme.  Then we set them to simmer under cover until the chicken was tender and the vegetables were well reduced.

At the end, we took the cover off, reduced the liquid, and sprinkled everything with the rest of the tarragon and thyme.  

A savory dish indeed.