In a 12" skillet, heat olive oil on medium-low. Meanwhile, melt the remaining 2 Tbs. Preparation. Remove the stalks from the fennel and cut the bulbs in half lengthwise. Cover, reduce the heat to medium-low and sauté until the fennel softens, about 5 minutes. Add sliced fennel, leeks, a pinch of salt, and remaining garlic. Cook leeks with 1/4 teaspoon salt in 1 teaspoon butter in a 10-inch nonstick skillet over moderately low Wash leeks in a bowl of water, then lift into a sieve to drain. Add the stock and bring to the boil. Season the chicken thighs with salt and pepper, then brown them lightly in a shallow pan in a little oil and melted butter. Heat remaining olive oil in a Dutch over medium-low heat. Plus by swapping potatoes for leeks, fennel and onions, the dish has a delicious caramelized flavour. I originally tried making this Leek, Onion & Fennel Gratin with coconut cream, but really struggled to mask the sweet coconut flavour which overpowered the dish, so I switched to my favourite vegan cream substitute, cashews. Add red pepper flakes and another pinch of salt. Fennel and leeks are both hearty veg that hold their texture well in a baked gratin. Leeks and fennel team up perfectly here layered between the thinly sliced potatoes and handfuls of cheese. https://food52.com/recipes/14587-italian-braised-fennel-and-leeks Add the pasta and let simmer until heated through, 2 to 4 minutes. Cook and stir until tender, 5 to 7 minutes. Gently mix the leeks and fennel with the potatoes. Lovefood.com is an award-winning collection of topical news, expert commentary, engaging opinion and the tastiest, most unctuous and mouth-watering recipes you could ever hope to find. butter in a heavy-duty 12-inch skillet over medium heat. Preheat the oven to 350 degrees F. Butter the inside of a 10-by-15-by-2-inch (10-cup) baking dish. butter, cover and cook, stirring occasionally, until the fennel is tender, about 5 minutes more. To kick things off, fennel is topped with fennel fronds, fresh parsley, salt and pepper in a casserole dish. Cook, covered, 20 to 30 minutes or until very soft, stirring occasionally. Stir in the wine, cream and reserved pan juices. Stir in the leeks and the remaining 1 Tbs. https://www.cdkitchen.com/recipes/recs/67/LeekAndFennelAuGratin66309.shtml Cut the Heat the butter in a pan, add the onion, fennel and leeks and fry gently until softened slightly. Add the fennel seeds and stir just until fragrant, about 30 seconds. Add leeks, fennel, salt, and sugar. Add the chopped fennel bulb and stir well to coat with the butter. Add the garlic and fry for one minute. Add the leeks and fennel, season lightly with salt and pepper, and cook, stirring occasionally, until just tender, 8 to 10 minutes. 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