Braised Fennel and Chicken Breast, Thyme & Cream

I have been struggling with new fennel recipes recently but I am particularly pleased with this new concoction of Braised Fennel and Chicken Breast, Thyme & Cream.


Braised Fennel and Chicken Breast, Thyme & Cream

Serves 2

2 chicken breasts

2 heads fennel

2 cloves garlic, very finely chopped

Small bunch thyme, tied into a bundle with a piece of string

1 tsp. ground fennel seeds

Extra virgin olive oil

Sea salt and freshly ground black pepper

150ml white wine

150mls double cream

Season the chicken on both sides. In a heavy bottomed pan, brown the chicken breasts until golden brown on both sides. Remove any stalks and tough outer leaves from the fennel. Cut in half through the root and then into wedges. Remove the chicken to a plate and add the fennel. Season and cook slowly until golden brown all over. Add more oil if necessary. Add the fennel seeds, the garlic and thyme. Cook for a minute more and then add the wine and bring to the boil. Reduce for a minute or so. Add the cream and the chicken back to the pan with any juices. Bring to a simmer and cook for about 10 minutes, turning the chicken regularly, until it is cooked to your liking. The juices should run clear. Remove the chicken and reduce the sauce until the right consistency. Squeeze the juices from the thyme bundle. Check the seasoning and serve poured over the chicken. Serve with boiled new potatoes.

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