Cut the fennel in half lengthwise and core; cut lengthwise into 1/4-inch thick slices. Chop fennel fronds. Set aside.
In shallow dish, combine the flour, salt and pepper; dredge chicken in mixture to coat all over. Reserve remaining flour mixture.In a large shallow Dutch oven, heat oil over medium-high heat; brown chicken in batches. Transfer to a plate. Drain off the fat in pan. Add garlic; cook over medium heat, stirring, until golden, about 1 minute.Add the chicken stock and wine; bring to a boil, stirring and scraping up brown bits. Add the lemon and fennel; return the chicken and any accumulated juices to the pan. Reduce heat, cover and simmer until juices run clear when chicken is pierced, about 30 minutes. Transfer the chicken, lemon and fennel to platter; cover and keep warm.In a bowl, whisk reserved flour mixture with 1/4 cup of cold water; whisk into pan and boil over medium-high heat, whisking, until thickened, about 5 minutes. Stir in chopped fennel fronds and dill; pour over chicken.
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Although the crops listed on this page represent what the farmer anticipates will be available this week, the vegetables you receive may be different due to weather conditions and other factors that affect production. For an overview of the ebb and flow of the harvest throughout the season, check out the Harvest Chart.
There is no trash or recycling pickup at the farm. This means that all non-compostable trash must be taken away by volunteers, who transport it in their personal cars to their own homes for disposal. The same is true for recyclables. Please help us out by carrying out everything you carry in.