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Chicken Thighs with Sausage & Braised Fennel

by Tony Rosenfeld

read reviews (6)

Serves four to six.

From Fine Cooking 56, pp. 40

February 1, 2003

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by alexiakovar, 12/20/2012The combination of the fennel, cheese, onions and chicken is just spot on - a great balance of flavor is created. I loved it and would definitely serve it to guests! I loved the little salad which also provides a great balance in texture.

by bluestocking, 2/7/2010The sauce is very tasty and really makes the dish. Although there are a number of steps, all techniques are easy- and the results are tasty enough and interesting enough that you could serve it to guests. I'd suggest a salad to go with it and crusty bread to soak up the sauce.

by MaryG, 9/2/2009Prep time is a bit long...suitable for an evening at home with just family when time isn't an issue. This is an excellent dish which the whole family loved. I will definitely make again.

by JoanT, 1/31/2009Absolutely delicious one pot meal. Since I live in a small town in ND, fennel wasn't available. I substituded green cabbage and used the chicken/spinach sausage in my frig. This was a huge family hit on a very cold winter night.

by elis, 1/3/2008This stew is delicious! I've made it so many times and every time people rave. I've found that I can make it in a slow cooker, too! Saute the ingredients as suggested, then combine it all in a slow cooker on high for 4 hours or low for 6 hours. Finish as directed.

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