Chicken and Fennel
I think chicken and fennel can make great bedfellows, one laying on top of the other in a hot oven.
Loving to cook is probably not the worst hobby I could have. However, on occasion I do run out of ideas, just like decorating and design. So off I went to my local fresh produce market to see what they had as inspiration for our dinner.
It was the fennel that did it! I happen to really like green, white and black in design so it came as no surprise that I was drawn to the fennel this morning. The bright white bulb set off by the brilliant green fronds caught my eye immediately. Next to the fennel was a bin of gorgeous lemons and my fate was sealed!
Upon return from the market I noticed half a loaf of french bread from two days ago that better make an appearance soon or would be hard as nails.
Here is the plan:
Cut up french bread into croutons and dry out on the counter.
Thaw four organic chicken breasts.
On a half sheet pan cut the fronds from the fennel (reserve the bulb for salad) and lay the fronds on the pan along with a cut up lemon, a whole garlic bulb cut in half and the croutons. I am also going to add a few thyme stems from my herb garden.
Lay the chicken breasts on top of all the flavorful aromatics. Drizzle chicken breasts with olive oil and liberally salt and pepper the chicken.
Set oven to 400 degrees and place the pan of chicken into oven for about 1/2 hour until center is 165 degrees.
I hope this works. It’s the plan. I am going to make some brown rice pilaf and add a fennel and celery salad as a side with a simple lemon vinaigrette made with champagne vinegar, lemon juice, agave, olive oil and s&p.
Chicken and fennel, it’s what’s for dinner!
P.S. We had the chicken, it was delicious although a little dry because we went swimming before dinner and it overcooked by about 5 minutes! Damn. I will make it again as it was very tasty.