Roasted chicken supremes served with rich creamed fennel and refreshing parsley, caper and red onion salad.
Preheat the oven to 180'C.
Season the chicken with salt and pepper. Heat a frying pan and add the olive oil. Add the chicken to the pan skin-side down and cook until golden. Turn the chicken over, add the butter and allow to melt. Baste the chicken with the butter and then transfer a roasting dish. Place in the oven and cook for 10 to 15 minutes depending on size.
Cut the fennel in half, cut away the tough base and then finely dice. Cook the fennel in the same pan used to cook the chicken. Once the fennel begins to soften, add the cream to the pan and reduce until thick.
Pick and roughly chop the parsley leaves and the capers. Peel and dice the red onion. Zest and juice the lemon. Mix all of these ingredients together and season to taste.
Place a pile of the fennel in the middle of the plate. Slice the chicken in half on the angle and place on top. Garnish with the parsley salad.
«This summery dish works very well with fish instead of chicken. Make sure to cook the fennel in the same pan used to cook the chicken to make the most of the flavours left in the pan.»