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Chicken with creamed fennel and parsley salad Recipe

Roasted chicken supremes served with rich creamed fennel and refreshing parsley, caper and red onion salad.

  • Preparation
    10mins
  • Cooking time
    15mins
  • Rest time
    5mins
Rate this recipe
(10 votes) 4.5/5
Ingredients
Pour people
  • For the meat
  • Cornfed chicken breast(s) - skin on : 6 whole
  • Olive oil : 30 ml
  • Unsalted butter : 20 g
  • Maldon salt : 6 pinch(es)
  • Freshly ground black pepper : 6 Turn
  • For the vegetables
  • Fennel : 2 whole
  • Double cream : 100 ml
  • For the garnish(es)
  • Flat leaf parsley : 0.5 bunch
  • Capers : 50 g
  • Red onion(s) : 1 whole
  • Rapeseed oil : 30 ml
  • Lemon(s) : 1 whole
  • Maldon salt : 6 pinch(es)
Method
  • 1. FOR THE CHICKEN

    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.

  • 2. FOR THE VEGETABLES

    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.

  • 3. FOR THE GARNISH

    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.

  • 4. TO SERVE

    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.

Chef's tip

«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.»

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