The kitchen should always remain the laboratory. Whether it is to reveal the essence of an earthy spice, the nutritional contribution of local legumes or simply to discover a new method of preparation, the cookery is where research and creativity marry in an unbridled dance. In the words of, the great Harvard Psychologist, Boring (yeah, pity of a name), “anyone who knows the difference between work and play doesn’t belong here”.
Found in the 10th century Lacnunga Manuscript
Such has been the case in the most recent weekly assignment from 1Common Plate at slurrpy.com; Chicken and Fennel. While fennel bulbs are a local favorite, I chose to focus on the aromatic fennel seed – less common but somewhat exotic. You see, it is not just the flavor or scent that creates its mysticism, rather it is also the lore of a 10th century charm which casts fennel into the magical.
The Nine Herbs Charm is part of the Lacnunga, a collection of Anglo-Saxon medical texts and prayers. In it, is a recipe for pulverizing nine herbs, the last of which is fennel, in order to alleviate poison and infections.
While the Anglo-Saxon deity, Woden, used the pulverized glory-twig of fennel in order to conquer snake bite, I chose to used the powdered element in order to conquer boy-hunger. The afflictions are often comparable in my home!
Chicken and Jerusalem Artichokes with Fennel Seed
serves 6
Ingredients:
- 1/2 pound Jerusalem artichokes (sunchokes), peeled
- 10 cloves of garlic, peeled and halved
- 2 Tbs olive oil
- 3 boneless, double chicken breasts, split
- 2 Tbs fennel seed
- 1 tsp black mustard seed
- sea salt
- black pepper
- 1 cup vegetable broth
- 1 tsp ground thyme
- 1/2 cup 1% milk
Directions:
Peel the sunchokes and the garlic. Slice the garlic into halves and cut the sunchokes into halves or quarters. Set aside.
Salt and pepper both sides of the chicken breasts. Place fennel seeds in a clean coffee grinder and pulverize. Add the mustard seed and grind until it is a coarse powder. Sprinkle ground spices over both sides of the chicken generously.
Place a large, deep, heavy skillet over medium-high heat. When hot, add olive oil and coat the bottom of the pan. Place chicken in the pan and quickly brown each side. Remove to a warming plate.
Add the vegetable broth to the skillet. Bring to a boil, stirring to loosen any browned bits. Add the sunchokes and garlic cloves. When sunchokes are almost tender, return the chicken together with any juices. Reduce heat and simmer about 25 minutes, until chicken and sunchokes are tender. Stir in milk and thyme. Taste and adjust seasoning, if needed. Return to a simmer to heat through.
Serve with brown basmati rice and green vegetables.
This post is part of 1CommonPlate at slurrpy.com.
Agrigirl's Blog 
isathreadsoflife
/ December 29, 2013What an interesting post, Tammy. I knew the Jerusalem artichoke reminded me of another vegetable that had not much to do with our usual artichoke : in French, the “topinambour”. An ancient vegetable my parents and grandparents ate earlier on. Today you can find it on farmers’ markets or in some grocers’ shops. I cooked it recently and added some mixed Mediterranean herbs) I never thought of fennel. Next time I will try your recipe, fennel, seeds or bulbs, are very much appreciated here. Thank you.
Tammy
/ January 4, 2014Topinambour! How fascinating. I’ve never heard of it. The fennel was a very nice addition.
Lisa H
/ December 29, 2013I love fennel…both the plant and the seeds! The seeds are a great breath freshener as well as aiding digestion.
Your recipe sounds fantastic. Jerusalem artichokes are a tasty treat, something I haven’t made in ages.
Tammy
/ January 4, 2014Grinding the fennel seed makes a great crunchy powder for the chicken.
judilyn
/ December 29, 2013Are Jerusalem artichokes the same as “sunchokes”? That is one veggie that I’ve never cooked. Didn’t care much for the fennel bulb, but will give these artichokes a try one of these days.
Tammy
/ December 29, 2013Yes, Jerusalem artichokes and sunchokes are one and the same.
judilyn
/ December 29, 2013Thanks . . . (grabbing iPhone to add same to grocery list!)
Tammy
/ January 4, 2014Tell me how you enjoyed it.
kateshrewsday
/ December 29, 2013I adore fennel – I’ve used it in a recipe for red cabbage – but I have never thought of using in it this way. Thanks, Tammy: I shall be giving this one a go.
Tammy
/ January 4, 2014I have used it in an Indian dish for brinjal but not a meat.
Sophie33
/ December 29, 2013I love these 3 main ingredients but never used them together! I also love fennel seeds & roast them & ground them & add to ground up chicken or pork mince for added flavour! Your dish sounds really tasty! Yummm! 🙂 Happy 2014 to you & your loved ones! xxx
Tammy
/ January 4, 2014Grinding them for use in a dish like this was a “laboratory experiment” for me!
cindyricksgers
/ December 29, 2013Sounds wonderful, Tammy, thanks!
Tammy
/ January 4, 2014You’re so welcome.
hotlyspiced
/ December 29, 2013I didn’t know fennel was ever called ‘glory-twig’. Chicken and fennel work very well together. Jerusalem artichokes aren’t all that common here so I rarely cook with them. I love them so I should cook them more often xx
Tammy
/ January 4, 2014I’m not sure that fennel is called glory-twig but is one of the glory twigs reference in the charm.
Carol Ann Hoel
/ December 29, 2013Sounds delicious! I have seen many artichokes, but I’m not sure about sunchokes. I will watch for them. I live the flavor that fennel seed adds to foods.
Tammy
/ January 4, 2014I had not seen sunchokes before I moved to the Southwest.
Heidi @ lightlycrunchy
/ December 30, 2013I love fennel too – this looks absolutely amazing. I shouldn’t read posts like this when I am hungry..
Happy New Year!
Tammy
/ January 4, 2014It’s dangerous, isn’t it Heidi?
Kath
/ December 30, 2013I love that you dug out some ancient wisdom again! And the kitchen has to be a lab for sure! 😀
Tammy
/ January 4, 2014The backstory is important, isn’t it Kath? I need that in order to more appreciate the dish.
Natalia at Hot, Cheap & Easy
/ December 30, 2013I just love this post with all its history! Will have to dig it back out when the sunchokes come in….(p.s. what first attracted my attention was laboratory…we are doing some experiments with yeast over here, to get my little guy into the whole leavening thing in the kitchen through the laboratory door!)
Tammy
/ January 4, 2014That’s fun! I love to experiment in the kitchen with my kids. Teaching my eldest to make coffee as I type!
Natalia at Hot, Cheap & Easy
/ January 4, 2014Time to teach him how to make a martini?
Tandy | Lavender and Lime
/ December 30, 2013I love using fennel seeds in my dishes and this sounds delicious 🙂 happy 2014 Tammy!
Tammy
/ January 4, 2014Do you grind them Tandy?
yummychunklet
/ December 30, 2013Looks delicious!
Tammy
/ January 4, 2014It went over well!
theonlycin
/ December 31, 2013Very informative, I enjoyed this post. Happy 2014, Tammy.
Tammy
/ January 4, 2014Thank you Cindy and good to see you! All the best to you in 2014.
authorjaneward
/ December 31, 2013Everything about this recipe appeals to me and I can’t wait to try it. Happy new year, Tammy! Looking forward to many more good reads in 2014 🙂
Tammy
/ January 4, 2014I don’t eat poultry often but would do this again. I love the fennel flavor.
Kathy
/ December 31, 2013I like the idea of the kitchen being the laboratory. How creative! Happy 2014 to you and your family, Tammy.
Tammy
/ January 4, 2014And to you Kathy!
sonsothunder
/ January 3, 2014Delicious sounding to me…and this guy ─ I bet he’s happy.. “anyone who knows the difference between work and play doesn’t belong here” And probably not so ‘Boring’ after all..
Tammy
/ January 4, 2014He’s not! I just adore that quote.