With Ethan

Chicken with Sweet Potatoes and Fennel

We had the good fortune of having our 26 year-old son Ethan live with us for 5 months as he made a life transition from NYC to Tel Aviv.  His company at home and in the kitchen were pure delight as we both enjoy cooking.  This NYTimes recipe is the perfect comfort food, but got us out of our comfort zone by incorporating fennel, a vegetable we seldom use.  The light zesty dressing compliments the sweet potatoes and the nutty flavor of the roasted fennel.  We substituted chicken thighs for breasts for added flavor rendered by the fat. Chef Jill and Chef Ethan give this dish 4 thumbs up!