Recipe by childerz
I can't recall where I picked this one up, but this recipe is a regular in my arsenal of impressive dishes. It's so easy to make, and unreasonably delicious. My stomach is growling just thinking about it. I usually serve my chicken over a bed of rice cooked in chicken broth and seasoned with rosemary.
Top Review by Satyne
This dish is definitely delectable. Oh so easy to make and the smells coming out of my kitchen tonight were amazing. The only changes I made to this recipe is that I cut the breasts into chunks (I like to make lunches, so it goes further that way). I served on the rice as suggested.
All of the flavours complemented each other and the result was a subtle, delicate flavour that I really enjoyed.
My housemate added some kalamata olives to his dish and suggests that they would be nice as an addition, sliced.
- 2 tablespoons olive oil
- 1 large fennel bulb
- 2 teaspoons dried rosemary, crumbled
- 1⁄2 teaspoon salt
- 1⁄2 cup chicken broth
- 4 boneless skinless chicken breasts
- 1⁄4 teaspoon fresh ground black pepper
- 2 garlic cloves, minced
- 2 tablespoons chopped parsley
Directions See How It's Made
- Chop your fennel bulb into 1/2 inch slices and add to 1 tbsp of olive oil in a pan on medium-high heat. Dash in 1 tsp of the rosemary, and about a 1/4 tsp of salt, and cook while stirring frequently, until the fennel is a nice golden brown-- about 12 minutes.
- Add the chicken broth, bring to a boil, then cover the pan and reduce the heat. Simmer until the fennel is tender, which should take about 3 minutes, then remove from the pan.
- Wipe out the pan and heat the remaining tbsp of olive oil on medium heat. Season the chicken breasts with about a 1/4 tsp salt and 1/8 tsp or so of the pepper, and add to the pan with the rest of the rosemary (1 tsp). Cook, turning them over now and then, until they're almost done and both sides are lightly browned.
- Add the garlic and stir, letting it cook for about 30 seconds. Add in the fennel and reserved liquid you saved in step #2 and a couple grinds of black pepper. Bring to a simmer, cover, and remove from heat. Let it sit for about 5 minutes, allowing everything to cook through and the flavors to blend nicely.
- While that's going, chop up your parsley. The final step is to stir it in, and serve.