Braised Fennel with Chorizo and Chickpeas

12 mins
Serves 1
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Directions

  1. 1Cut the fennel bulbs into quarters.
  2. 2Cut the fennel bulbs into quarters.
  3. 3Cut the fennel bulbs into quarters.
  4. 4Coat the fennel with olive oil and salt.
  5. 5Coat the fennel with olive oil and salt.
  6. 6Coat the fennel with olive oil and salt.
  7. 7Sear the fennel in a hot pan until golden brown on both sides.
  8. 8Sear the fennel in a hot pan until golden brown on both sides.
  9. 9Sear the fennel in a hot pan until golden brown on both sides.
  10. 10Deglaze the pan with the white wine and chicken/vegetable stock.
  11. 11Deglaze the pan with the white wine and chicken/vegetable stock.
  12. 12Deglaze the pan with the white wine and chicken/vegetable stock.
  13. 13Cover and cook for 10 minutes or until tender.
  14. 14Cover and cook for 10 minutes or until tender.
  15. 15Cover and cook for 10 minutes or until tender.
  16. 16Peel and dice the chorizo.
  17. 17Peel and dice the chorizo.
  18. 18Peel and dice the chorizo.
  19. 19In a separate pan, fry the chorizo and chickpeas until caramelized.
  20. 20In a separate pan, fry the chorizo and chickpeas until caramelized.
  21. 21In a separate pan, fry the chorizo and chickpeas until caramelized.
  22. 22Add a splash of vinegar, lemon juice, chives, salt, and pepper to the chorizo and chickpeas.
  23. 23Add a splash of vinegar, lemon juice, chives, salt, and pepper to the chorizo and chickpeas.
  24. 24Add a splash of vinegar, lemon juice, chives, salt, and pepper to the chorizo and chickpeas.
  25. 25When the fennel is tender, add butter, a splash of vinegar, and mustard to the braising liquid.
  26. 26When the fennel is tender, add butter, a splash of vinegar, and mustard to the braising liquid.
  27. 27When the fennel is tender, add butter, a splash of vinegar, and mustard to the braising liquid.
  28. 28Mix until combined and baste the fennel with the sauce as it thickens.
  29. 29Mix until combined and baste the fennel with the sauce as it thickens.
  30. 30Mix until combined and baste the fennel with the sauce as it thickens.
  31. 31Serve the fennel with the chorizo and chickpea mixture.
  32. 32Serve the fennel with the chorizo and chickpea mixture.
  33. 33Serve the fennel with the chorizo and chickpea mixture.
  34. 34Add a splash of water and extra seasoning to the sauce before finishing.
  35. 35Add a splash of water and extra seasoning to the sauce before finishing.
  36. 36Add a splash of water and extra seasoning to the sauce before finishing.

Ingredients

  • 2 fennel bulbs
  • 2 fennel bulbs
  • 2 fennel bulbs
  • 1 cup white wine
  • 1 cup white wine
  • 1 cup white wine
  • 1 cup chicken stock/vegetable stock
  • 1 cup chicken stock/vegetable stock
  • 1 cup chicken stock/vegetable stock
  • 1 tbsp butter
  • 1 tbsp butter
  • 1 tbsp butter
  • 1 tbsp white wine vinegar
  • 1 tbsp white wine vinegar
  • 1 tbsp white wine vinegar
  • 2 tbsp unsalted butter
  • 2 tbsp unsalted butter
  • 2 tbsp unsalted butter
  • 1 tbsp Dijon mustard
  • 1 tbsp Dijon mustard
  • 1 tbsp Dijon mustard
  • 1 tin chickpeas
  • 1 tin chickpeas
  • 1 tin chickpeas
  • 100 g chorizo
  • 100 g chorizo
  • 100 g chorizo
  • 0.5 lemon juice
  • 0.5 lemon juice
  • 0.5 lemon juice
  • 1 tbsp chives
  • 1 tbsp chives
  • 1 tbsp chives
  • 1 tbsp olive oil
  • 1 tbsp olive oil
  • 1 tbsp olive oil
  • 1 pinch salt
  • 1 pinch salt
  • 1 pinch salt
  • 1 pinch pepper
  • 1 pinch pepper
  • 1 pinch pepper

Equipment

knifecutting boardbowlfrying panpot lidspoon