Chicken Breast on Fennel
Chicken breast on fennel is a recipe featuring fresh ingredients from the chicken category. Try this and other recipes from Spoonsparrow!
Ingredients
- 4 chicken breast fillets
- Salt
- 125 ml white wine
- 4 large fennel bulbs
- olive oil
- pepper (ground)
- 6 tbsp finely chopped parsley
- 4 finely minced garlic cloves
- 2 tbsp grated lemon zest (from organic lemons)
Instructions
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1.
Wash, trim, and quarter the fennel lengthwise (leave the greens on). Blanch in boiling salted water for 6 minutes. Drain well.
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2.
Place chicken breast fillets in a pot, cover with wine and a splash of water, season with salt, and bring to a gentle simmer—not high heat. Cover and cook for about 5 minutes; the fillets should not be overcooked. Let the broth cool slightly.
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3.
Preheat oven to 200°C (400°F). Grease a fireproof dish with olive oil. Arrange the fennel in the dish, drizzle with olive oil, and season generously with pepper. Bake in the hot oven for about 20-25 minutes. Rub the fillets with a little oil, place them on top of the fennel, and bake for the last 10-12 minutes, spooning some broth over them repeatedly.
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4.
Mix parsley, garlic, and lemon zest. Plate the fennel with one chicken breast fillet each, sprinkle with the seasoning mixture (gremolata), and serve immediately.
