Chicken Fillet with Fennel Vegetables
Chicken fillet with fennel vegetables is a recipe featuring fresh ingredients from the chicken category. Try this and other recipes from Spoonsparrow!
Ingredients
- 500 g waxy potatoes
- Salt
- 2 bulbs fennel
- 200 g Cherry tomatoes
- 2 sprigs Rosemary
- 4 cloves garlic
- 600 g Chicken breast fillet
- 2 tbsp plant oil
- 20 g clarified butter
- butter (for the dish)
Instructions
-
1.
Wash the potatoes and cook in boiling salted water for about 20 minutes. Preheat the oven to 200°C with upper and lower heat. In the meantime, clean the fennel, quarter it, remove the tough core, and slice or julienne thinly. Wash and trim the tomatoes. Crush the garlic cloves. Wash the rosemary, shake dry, and pluck the needles. Wash the chicken, pat dry, season with salt and pepper, and sear in a hot pan with oil until golden brown on all sides. Remove and set aside.
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2.
Drain the potatoes, rinse cold, peel, cut into wedges, and sauté in a pan with melted clarified butter until golden brown on all sides. Remove and place in a buttered baking dish. Sauté the fennel in the same pan, then add the tomatoes, rosemary, and crushed garlic to the potatoes. Mix well, season with salt and pepper, halve the chicken breasts, lay them atop the vegetables, and bake for another 10-15 minutes in the preheated oven. Remove and serve immediately.
