Introducing CHENIN COOKS vol 1: Sausage, Fennel & Tomato Stew

Hello friends!

We're thrilled to announce our new series, CHENIN COOKS, where we share our love for cooking and pairing dishes with our wines.

Every month, we’ll bring you new recipes to try at home, each thoughtfully paired with a wine selection from our shop.

For our first edition, we’ve whipped up a delicious Sausage, Fennel, and Tomato Stew on parmesan polenta, inspired by @juliusroberts. This hearty stew, bursting with puttanesca flavors—chili, olives, and a secret hint of anchovies—is the ultimate comfort food for chilly weather.

The Recipe
To start, brown your sausages in a hot pan to get them nice and crispy. After a splash of wine to deglaze the pan, sauté onion, garlic, chili, and fennel seeds. Add tomatoes and water for the base, followed by fresh fennel and Kalamata olives. Let it all simmer gently as the flavors come together.

While the stew cooks, make the polenta with milk, butter, and plenty of parmesan. The creamy polenta perfectly balances the rich stew.

Finally, return the sausages to the pan, add a few anchovies for depth, and let them cook through. Plate the stew on top of the polenta, and you’re ready to serve! Full detailed recipee for 4 people below.

Wine Pairing:
To complement this rich dish, we recommend pairing it with 1º de Mayo, a Garnacha from Gredos, Spain, crafted by Arturo Romera of Agrícola Molineta. This light-colored wine with its fresh, fruity notes of summer berries and strawberry yogurt balances the rich flavors of the stew. Its bright acidity and soft tannins complement the savory fennel and sausage, while its carbonic maceration brings a juicy freshness, making it the perfect match for cozy, comforting meals like this one.

Check out the full recipe video here and try this belter of a stew! Happy cooking from CHENIN COOKS!

 

 

 

Ingredients:
For the Stew:

• 6 high-quality sausages (Italian or your favorite variety)
• 2 tbsp olive oil
• 1 onion, finely chopped
• 3 garlic cloves, minced
• 1 tsp fennel seeds
• 1 tsp red pepper flakes (optional, for heat)
• 1 fennel bulb, sliced thinly (fronds reserved for garnish)
• 2 cans (400g each) chopped tomatoes
• 100g kalamata olives, pitted and halved
• 5 anchovy fillets, finely chopped
• 1/2 cup dry white wine (to deglaze)
• Salt and pepper, to taste

For the Parmesan Polenta:

• 1 cup polenta (quick-cooking or traditional)
• 2 cups milk
• 2 cups water
• 2 tbsp butter
• 1/2 cup grated Parmesan cheese
• Salt and pepper, to taste

Instructions:

1. Sear the Sausages:

• Heat 1 tbsp of olive oil in a large pan over medium heat. Add the sausages and cook until browned on all sides (about 5-7 minutes). Remove and set aside.

2. Deglaze the Pan:

• In the same pan, add another tablespoon of olive oil. Add the chopped onion, garlic, fennel seeds, and red pepper flakes. Cook until softened and fragrant, about 5 minutes.
• Pour in the white wine to deglaze the pan, scraping up any browned bits.

3. Build the Stew:

• Stir in the tinned tomatoes and a splash of water. Add the sliced fennel bulb, kalamata olives, and anchovies. Season with salt and pepper.
• Reduce the heat to low, cover with a lid, and let the stew simmer gently for 20-25 minutes, until the fennel is tender.

4. Finish the Stew:

• Return the browned sausages to the stew and cook for another 10-15 minutes until the sausages are fully cooked through and the flavors have melded.

5. Prepare the Parmesan Polenta:

• In a medium saucepan, bring the milk and water to a boil. Slowly whisk in the polenta, stirring constantly to avoid lumps.
• Reduce the heat to low and cook the polenta, stirring occasionally, for 5-10 minutes (depending on whether you're using quick-cooking or traditional polenta).
• Stir in the butter and Parmesan cheese, and season with salt and pepper to taste.

6. Serve:

• Spoon a generous amount of the creamy Parmesan polenta onto each plate. Top with the sausage and fennel stew.
• Garnish with reserved fennel fronds and serve with crusty bread, if desired.

Boom!