Chicken Fillet with Fennel
Ingredients
- Ingredients
- 500 grams festkochend potatoes
- salt
- 2 Fennel bulb
- 200 grams Cherry tomatoes
- 2 sprigs rosemary
- 4 garlic cloves
- 600 grams Chicken breasts
- 2 Tbsps vegetable oil
- 20 grams clarified butter
- butter (for the mold)
Preparation steps
Rinse the potatoes and cook for about 20 minutes in boiling salted water. Preheat the oven to 200°C (approximately 375°F). Meanwhile rinse the fennel, quarter, remove the hard portion of the stalk and cut into thin slices. Rinse and peel the tomatoes. Push garlic through a garlic press. Rinse the rosemary, shake dry and separate the needles. Rinse the chicken, pat dry and season with salt and pepper. Cook on all sides until golden brown in a pan with hot oil. Remove and set aside.
Drain the potatoes, rinse with cold water. Peel, cut into slices and place in a pan coated with melted butter. Pan-fry until golden brown on all sides and remove to a buttered baking dish. Sauté the fennel in the same pan and add the tomatoes, rosemary and garlic to the potatoes. Season chicken with salt and pepper and place on top of the potatoes. Top with sauteed vegetables and bake 10-15 minutes in the preheated oven, until chicken is cooked through. Remove and serve immediately.
