Directions
- 1Cut the fennel bulbs into quarters.
- 2Coat the fennel with olive oil and salt.
- 3Sear the fennel in a hot pan until golden brown on both sides.
- 4Deglaze the pan with the white wine and chicken/vegetable stock.
- 5Cover and cook for 10 minutes or until tender.
- 6Peel and dice the chorizo.
- 7In a separate pan, fry the chorizo and chickpeas until caramelized.
- 8Add a splash of vinegar, lemon juice, chives, salt, and pepper to the chorizo and chickpeas.
- 9When the fennel is tender, add butter, a splash of vinegar, and mustard to the braising liquid.
- 10Mix until combined and baste the fennel with the sauce as it thickens.
- 11Serve the fennel with the chorizo and chickpea mixture.
- 12Add a splash of water and extra seasoning to the sauce before finishing.
Ingredients
- 2 fennel bulbs
- 1 cup white wine
- 1 cup chicken stock/vegetable stock
- 1 tbsp butter
- 1 tbsp white wine vinegar
- 2 tbsp unsalted butter
- 1 tbsp Dijon mustard
- 1 tin chickpeas
- 100 g chorizo
- 0.5 lemon juice
- 1 tbsp chives
- 1 tbsp olive oil
- 1 pinch salt
- 1 pinch pepper
Equipment
knifecutting boardbowlfrying panpot lidspoon
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