Categories: Meals

Ingredients

• 3 tbsp. olive oil
• 12 oz. package smoked chicken-apple sausage, cut into 1-inch pieces
• 1 lb. small red potatoes, quartered
• 2 onions, thickly sliced
• 2 bulbs fennel, trimmed, quartered, cored and sliced into thick wedges, fronds reserved
• Kosher salt and black pepper
• 1 tbsp. tomato paste
• 2 tbsp. apple cider vinegar
• 1 tbsp. honey

Directions

1. Heat the olive oil in a large skillet over medium-high heat. Add the sausage and cook, stirring, until browned, about 2 minutes. Remove to a plate with a slotted spoon.

2. Add the potatoes to the skillet and cook until lightly browned, 3 to 4 minutes. Add the onions and fennel and stir to combine; season with 1/2 tsp salt and black pepper. Cook, stirring occasionally, until the onions and fennel just begin to soften, 4 to 5 minutes.

3. Make a space in the center of the skillet and add the tomato paste. Cook, stirring, until the tomato paste darkens slightly, about 1 minute. Add 1 cup water and stir everything together. Reduce the heat to medium low, cover and cook until the vegetables are tender, 7-8 minutes.

4. Return the sausage to the skillet along with the vinegar and honey. Simmer, uncovered, until the liquid reduces to a glaze, about 2 minutes. Season with salt and pepper. Divide among bowls and top with fennel fronds.

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