- Prep time
- 20 minutes PT20M
- Cook time
- 30 minutes PT30M
- 6–8 servings
Dinner is anything but boring with this inventive side dish, which pairs perfectly with pork or chicken.
- 6 leeks
- 3 fennel bulbs
- 3 tablespoons olive oil
- 3 slices bacon
- 2 shallots, sliced
- 2 cups chicken stock
- 2 tablespoons butter
- 2 tablespoons chopped tarragon
- 2 tablespoons chopped chives
- 2 tablespoons chopped fennel fronds
- Kosher salt and pepper, to taste
Trim the roots and the green tops from the leeks, then halve lengthwise. Wash the leeks under running water to remove any sand from between the layers and dry on a paper towel. Cut the fennel bulbs in half, and then cut each half into quarters from the top to the base, leaving the core intact to hold the pieces together.
Heat olive oil in a large sauté pan with a lid. Sear the cut-side of the leeks until golden brown, then remove from pan. Sear both sides of the fennel in the same pan until golden brown, then remove from pan. Add the bacon to the pan and render until just crisp. Add the shallots and sauté until translucent.
Deglaze the pan with chicken stock, then add the leeks and fennel in a single layer. Cover with a lid and simmer for 10–15 minutes, or until the leeks and fennel are tender, then transfer them to a serving tray.
Bring the remaining liquid to a simmer and whisk in the butter and chopped herbs. Adjust seasoning with salt and pepper. Spoon sauce over the leeks and fennel before serving.