Chicken Breast on Fennel
Ingredients
- Ingredients
- 4 Chicken breasts
- salt
- 125 milliliters white wine
- 4 large Fennel bulb
- olive oil
- peppers
- 6 Tbsps finely chopped parsley
- 4 finely chopped garlic cloves
- 2 Tbsps grated Lemon peel (of lemons)
Preparation steps
Rinse fennel, trim, quarter lengthwise (with the greens) and blanch in boiling salted water for 6 minutes. Drain well.
Put the chicken breasts in a pot, cover with wine and a little water, season with salt and slowly bring to a boil. Then, cover for about 5 minutes. Cook (the fillets should not be cooked through). Let cool slightly.
Grease an ovenproof dish with olive oil and put in the fennel. Drizzle with olive oil and season with pepper. Bake in a hot oven (200°C) (approximately 400°F) for about 20-25 minutes. Rub the fillets with a little oil and place on the fennel for the last 10-12 minutes of the baking time. Pour in more water if necessary.
Mix the parsley, garlic and lemon zest. Arrange the fennel with one chicken breast on a plate and sprinkle with parsley. Serve immediately.
