OREGANO....still, but with Chicken & Fennel

lets keep the vice rolling on this bumper crop

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Spring’s kicked off and the kitchen is humming.
This absolute bumper crop of oregano has me fully in my element—I’ve made my Oregano Sauce three times this week and I’m still not over it.

Here’s the thing: every time I make it, it changes just a little. A squeeze more lemon here, a different herb in the mix there. That’s the real joy. Learn the base. Then riff. That’s the whole Pantry Chef philosophy. You make it your own.

Now—is it a Salsa Verde with a heavy hand of oregano, or is it an Oregano Sauce in its own right? Honestly, who cares? Got lemon? Use it. Only have lime? Brilliant. Don’t like garlic? Chuck it out. You get me.

This particular night, I had dinner to get on the table, fast. I grabbed chicken thighs, a bulb of fennel, and a whole pint of that oregano magic. Job done.

This isn’t a recipe. It’s an idea.
An approach. A starting point. The kind of thing you can shape to fit whatever’s in your fridge. Swap the protein, switch the veg—no stress. But because I know some of you love a proper format, yes... I’ve written it up like a recipe below.

Now go on. Get saucy with it.

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CHICKEN THIGHS / FENNEL / OREGANO SAUCE