AIP Braised Chicken & Fennel

Inspired by a recipe from Sunset Magazine, this recipe is stovetop. It took twice as long to cook as was described. 30 minutes turned into 60 to cook chicken thoroughly. 

Braised Chicken & Fennel

2 chicken legs on bone with skin

2 fennel bulbs

1 shallot minced

1 c. bone broth

1 c. white wine, or another cup bone broth with 2 T apple cider vinegar

1 T coconut oil

Salt 

Pepper

In hot cast iron skillet, melt oil and fry skin side down undisturbed 5 (plus) minutes until browned nicely. Turn and brown about half as long, until browned nicely.  Set chicken aside, drain fat from pan. Chop fennel into quarters, then slice each quarter about twice into thick slices. Add all ingredients and cover. Simmer for 15 (plus) minutes, stir occasionally. Cook until done to bone. Spoon sauce from pan over chicken. Garnish with chopped parsley and fennel feather tops. Serve with sides of your choice:

Cauliflower cous cous, 

Green salad,

Rice Pilaf,

Lime Rice,

etc. 

Tonight's easy rice pilaf recipe is as follows: 

1 c. rice

1 T. coconut oil

2 c. broth

3 T frozen or fresh peas 

3 T sautéed cremini mushrooms coarsely sliced (in coconut oil) 

1/4 t. dried oregano leaves

In hot Instant Pot pressure cooker, sauté dry rice in coconut oil 3 minutes, sauté mushrooms also. Add all ingredients and cook on rice setting (12 min.) Stir and let sit covered 5 minutes. Serve hot. 

Green Salad

1/2 c. fresh young greens

1/2 c. sliced iceberg lettuce 

1 cob corn cooked, cooled and cut off cob

2 T fresh blueberries

5 cherry tomatoes sliced in half

4 slices Crisp prosciutto or bacon

2 T. Crumbled Gorgonzola or Goat Cheese 

Toss with lemon vinaigrette and serve. 

Lemon Vinaigrette 

Juice 1 lemon

1 t. honey

1 T EOO such as Meyer Lemon

1 T light or flavored vinegar (optional)

Salt

Pepper