Welcome back to my Kitchen Corner 🙂
This week…we are continuing our healthy cruise with a new recipe that I’ve put together just for you!
Ingredients: 1 chicken breast/person, 1 fennel/person, olive oil, salt, black pepper, parsley, rosemary, thyme, dried chilli flakes.
For the sauce: 1 onion, 1 carrot, rosemary, thyme, 100 ml chicken stock (I’ve used chicken stock cube), 100 ml red wine, pinch of salt and pepper.
Italian salad: Fresh tomato, cucumber, radish, salt, lemon juice and olive oil.
Method: Heat up olive oil in a non-stick pan and add rosemary and thyme. Season the chicken breast with salt and black pepper, turn the heat to medium and cook the chicken 2 minutes on each side until it turns a bit golden.
Turn the heat down to low, cover the pan and cook for about 10 minutes. Once done, turn the heat off and leave the chicken to rest for another 10 minutes with the lid on.
Wash and cut the fennel in half, season with salt, black pepper and chilli flakes.
Heat the pan over medium heat, add the olive oil and roast the fennel, five minutes on each side.
Prepare the sauce: Heat the olive oil and sauté the chopped onion and carrot for about 5 minutes, add thyme and rosemary and mix with a wooden spoon. Pour over the chicken stock and red wine, pinch of salt and black pepper, cover the pan with a lid and leave it to simmer until it’s reduced and thickened like a sauce (about 10-15 minutes).
Turn the heat off and strain the sauce through a sieve and it’s ready to serve 🙂
Italian salad: Slice the tomato, radish and cucumber, season with salt and lemon juice. Mix everything and dress it with olive oil. Place the salad in the fridge and serve cold.
Cut the cooked chicken breast in medium pieces, serve next to the roast fennel and red wine sauce.
Decorate with parsley or coriander.
Serve with the beautiful fresh salad…absolutely amazing!
This is the first time I’ve cooked fennel and I am in love with it…
I would love to hear from you if you cooked with fennel before and maybe share your own recipe 🙂
Your Girl with an Apron,
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