Chicken and Fennel in Sherry Cream SauceMarch 5th, 2009 by adice
The alternate title for this blog entry was: What I made from all the stuff I had to use up in my ‘fridge. Thursday night, before a five-day vacation (I’ll be back next Wednesday) I found myself faced with some stray veggies and meat in the refrigerator and found myself faced again with the stray food still sitting on my shelves, a testament to poor pre-vacation planning.
This happens more than I should admit, but there was good news in this one. It seems like all those recipes and food blogs I’ve been reading are starting to pay off. I managed to open the fridge, pull out a few of the things in there and make a meal, no recipes, and for the first time, didn’t end up with something I’d rather toss out or feed to the dog (note: I don’t actually feed people food to my dog).
It was even something that I think was shareable, though it probably needs a little work (crowdsource recipe-making anyone?). Not all the proportions aren’t precise, because I’m not so good at pre-planning the packing part either. If any of you try it, let me know how it came out for you and what changes you make.
Chicken and Fennel in Sherry Cream Sauce
1.5-2 ilb chicken thighs (skinned and trimmed)
2 Tbs olive oil
1 fennel bulb, halved and sliced
1 onion, diced
3 carrots, sliced
2 cloves garlic, minced
About 1 Tbs dried thyme
2-second pour (1/2 to 3/4 cup) of dry sherry
About 1 cup vegetable stock
About 1/2 cup cream
1 tsp truffle cream
Heat olive oil in a medium-sized skillet. Brown chicken over medium-high, remove from skillet and set aside. Saute fennel, onion and garlic until onion begins to wilt. Add thyme, sherry and vegetable stock to skillet, stir. Add carrots and lay chicken on top. Cover and simmer 20 minutes.
Add cream and truffle cream. Stir and simmer about 1 minute more. Serve over rice.