/** * https://gist.github.com/samthor/64b114e4a4f539915a95b91ffd340acc */ (function() { var check = document.createElement('script'); if (!('noModule' in check) && 'onbeforeload' in check) { var = false; document.addEventListener('beforeload', function(e) { if (e.target === check) { = true; } else if (!e.target.hasAttribute('nomodule') || !) { return; } e.preventDefault(); }, true); check.type = 'module'; check.src = '.'; document.head.appendChild(check); check.remove(); } }());

Chicken breasts with fennel

Prepare
1-2 hours
Cook
10 to 30 mins
Serve
Serves 4

By Michel Roux

From Saturday Kitchen

Shopping list

Ingredients

For the marinade

Method

  1. Mix all the marinade ingredients in a wide, shallow bowl, adding a little salt. Add the chicken breasts and turn them to coat thoroughly. Cover with cling film and leave for 1 hour, turning them halfway.

  2. Cut the fennel lengthways into 5mm/¼in thick slices. Blanch in salted boiling water for 5 minutes, refresh and drain.

  3. Cut the carrots into 5mm/¼in diagonal slices. Do not cook the vegetables together. Score the surface, then blanch for 3 minutes, refresh and drain. Lightly brush the fennel and carrots with olive oil.

  4. Heat a griddle pan until smoking hot. Add the fennel first, then the carrots and griddle for 5-10 minutes, giving them a quarter-turn to mark attractively. Turn them over and repeat on the other side. Season, place on a plate and keep hot.

  5. Put the chicken breasts in the hot griddle pan, skin side down. Once they are marked with lines, quarter-turn to make a lattice pattern. Turn them over, lower the heat and give them a quarter-turn as before. Cook for 12-15 minutes in total, depending on thickness.

  6. Arrange the fennel slices on plates and top with the chicken. Place the carrots alongside. Put a knob of butter on each chicken breast and top with fennel seeds.