Chicken cacciatore is classically a “hunter’s stew”, but I’ve borrowed the general idea and stalked the produce aisle for fennel instead of fowl. I’ve flipped polenta on its head, too, turning it into free-form dumplings that add body and texture to the stew from above, rather than remaining hidden underneath.
Braised fennel is just heavenly in the colder months and cooking it this way softens its fibrous, woolly edges and brings out even more floral notes. I love the idea of burnishing them a little before letting them bubble away in the oven.
