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Our new journey to feature local, seasonal and fresh produced has officially begun! This is our first recipe that highlights the incredible vegetable finds from our local Downtown Sacramento Farmers’ Market. We absolutely loved the amazing selections at the market and were so wowed by all of the various foods to choose from. Although we left the house with a shopping list in tow, we both so badly wanted to go rogue and get every tasty fruit and vegetable in sight. The amazing colors that were displayed at the market were so enticing! If we had a plan for every fresh product in sight, we would have happily and easily purchased one of every gorgeous vegetable that we saw! Instead, we came home with beautiful swiss chard, fun, leafy fennel, and fresh, tasty asparagus. When we walked in the door with fennel, Dan was very skeptical and was wondering what on earth I would do with that foreign vegetable. However, I got right to work and began making him a believer by creating the amazing dish of fennel chicken puttanesca. For more about our mission to eat locally grown foods, click here.




Fennel Chicken Puttanesca




I had never cooked with fennel before, but was convinced that I was an expert after seeing a chef on Food Network cook it. That counts, right? Well, apparently it does, because when the fennel came out of the oven, it tasted like a flavorful masterpiece! After just olive oil, garlic, parmesan cheese and 30 minutes in the oven, we had the most delicious ingredient for our chicken dish. It was so simple to make and even more simple to devour! We loved what it added to our dish and how perfect it tasted with a little garlic and cheese.




 

Fennel Chicken Puttanesca

Using a locally grown vegetable and adding it to our fennel chicken puttanesca was a perfect addition. We believe so strongly in supporting local farmers and this dish helped us to do so. Fennel is something that I would never think of purchasing at the grocery store. However, when I saw it at the market, I was determined to buy it and use it well. After tasting the final product, we know that it was a delicious and perfect part of our chicken dish.




Fennel Chicken Puttanesca

We hope that this recipe inspires you to incorporate locally grown foods from farmers’ markets into your cooking. Not only is it delicious to use fresh, locally sourced vegetables, but it is also very rewarding. We know that when you try this mouthwatering fennel chicken puttanesca, you will have to find your local market and purchase some amazing fennel to roast. Every bite had me looking at Dan in complete amazement! We hope that when you make this dish, you will be just as shocked and astonished by the incredible flavors. Hopefully you will also be just as shocked by your newfound abilities to perfectly roast fennel!




 

Fennel Chicken Puttanesca




Fennel Chicken Puttanesca

Fennel Chicken Puttanesca

Ingredients

  • 1 Bulb Fennel, sliced into thin sections
  • Olive Oil
  • 1/4 cup Parmesan Cheese
  • 8 Chicken Thighs
  • 1 28 oz. Can Whole Plum Tomatoes
  • 1 cup Green Olives
  • 1/4 cup Capers
  • 2 tablespoons Garlic
  • 2 tablespoons Italian Seasoning
  • 1/2 cup Basil, chopped

Instructions

  1. Preheat the oven to 400 degrees. In a small baking dish, place fennel, olive oil, cheese and garlic. Bake in the oven for 30 minutes.
  2. While baking, cook thighs in a large skillet with olive oil. When the meat is cooked through and no longer pink, add in tomatoes. Using a spoon, break apart the tomatoes. Cook on medium for about five minutes. Add in the green olives, garlic, capers, Italian seasoning and basil. Reduce the heat to low and cook for another 15 minutes.
  3. Add the roasted fennel to the chicken dish. Enjoy!
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