By braising fennel together with chicken and wine, the fennel not only acts as a vegetable but as an herb and garnish, imparting a sweet anise flavor that transforms the chicken into a fabulously flavorful main. Read my full post and get the easy recipe over at PBS Food this week.
NYT Cooking: This piquant chicken dish was brought to The Times in 1993 by the legendary French chef, Jacques Pépin. It is made with chicken legs that are skinned and then cooked with lemon and orange peels, fresh ginger, chile powder, cumin, cayenne, garlic and apple cider – a sweet and spicy mixture that pairs beautifully with the rich, dark meat of the chicken. It can be made ahead and reheated, so it makes a perfect dinner party entree.