We’ve been enjoying the most beautiful produce in our CSA from Simpler Thyme Organic Farm this summer and this past week was no exception.
When I saw the HUGE amount of stalks and fronds on the bunch of fennel in our bag, I knew I had to find something to do with it.
So, I ‘Googled’ fennel fronds and found lots of recipes, but most of them were for salads and I really wanted to make a dinner out of this lovely vegetable. So, I decided to wing it and went to the grocery store to get some organic protein to go along with it. I ended up buying some chicken drumsticks and some organic canned tomatoes. I generally don’t buy tomatoes in a can because of the BPA, but since I had such a short amount of time in which to whip this dinner up I just went with organic and compromised this time.
Here’s what I did…

I reduced the wine until the pan was almost dry and then added a large can of organic, chopped tomatoes.

Then I nestled the chicken into the sauce and covered the pan and allowed it to cook for about 25 minutes on medium-low.

I added 1/2 cup of chopped Kalamata olives and cooked for another couple of minutes with the pan uncovered.
This recipe is definitely a keeper. We all really enjoyed it and I was happy that although the fennel flavour was still there, it was quite subtle.
Chicken with Fennel and Tomato
- 2 large shallots
- 2 tablespoons coconut oil
- Fennel stalks and fronds (I used about 4 cups)
- ½ cup dry white wine
- 1 large can organic chopped tomatoes
- ½ cup chopped Kalamata olives
- Sauté shallots in coconut oil at medium-high heat until golden.
- Add chopped fennel stalks and fronds (save bulbs for another use).
- Continue to cook until softened.
- Add wine and reduce until it’s almost gone.
- Add tomatoes and cook for a few minutes, then nestle chicken into sauce.
- Cover pan and cook for about 25 minutes.
- Remove lid, add olives and cook for another few minutes.
- Serve as desired (I served atop smashed potatoes).
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