The cookbook author turns a classic Italian cacciatore into a veg-forward hug by switching chicken for fennel. Serve as a robust main or as a rich side dish
Chicken cacciatore is classically a “hunter’s stew”, but I’ve borrowed the general idea and stalked the produce aisle for fennel instead of fowl. I’ve flipped polenta on its head, too, turning it into free-form dumplings that add body and texture to the stew from above, rather than remaining hidden underneath.
Braised fennel is just heavenly in the colder months and cooking it this way softens its fibrous, woolly edges and brings out even more floral notes. I love the idea of burnishing them a little before letting them bubble away in the oven.
Continue reading… The cookbook author turns a classic Italian cacciatore into a veg-forward hug by switching chicken for fennel. Serve as a robust main or as a rich side dishCheck out more Alice Zaslavsky recipesGet our weekend culture and lifestyle emailChicken cacciatore is classically a “hunter’s stew”, but I’ve borrowed the general idea and stalked the produce aisle for fennel instead of fowl. I’ve flipped polenta on its head, too, turning it into free-form dumplings that add body and texture to the stew from above, rather than remaining hidden underneath.Braised fennel is just heavenly in the colder months and cooking it this way softens its fibrous, woolly edges and brings out even more floral notes. I love the idea of burnishing them a little before letting them bubble away in the oven.Sign up for the fun stuff with our rundown of must-reads, pop culture and tips for the weekend, every Saturday morning Continue reading… Australian food and drink, Australian lifestyle, Life and style, Food, Vegetarian food and drink
