Sara Moulton’s Chicken and Caramelized Fennel

Moulton uses fennel for a flavor boost-it turns sweet and tender when caramelized.

from Reader's Digest

Ingredients

  • 2 medium fennel bulbs
  • Kosher salt and freshly ground black pepper
  • 2 tbs. unsalted butter
  • 2 tbs. extra-virgin olive oil
  • 6 garlic cloves
  • 1 cup canned chicken broth
  • 4 chicken breast halves with bones and skin (about 3 lbs.)
  • 1/3 cup sun-dried tomatoes or 1/2 cup sun-dried tomatoes packed in oil
  • 1 tsp. freshly grated lemon zest

    How to make it 


  • 1

    Preheat oven to 375°F. Trim fennel; slice bulbs lengthwise into 1/2-in. slices and season with salt and pepper to taste.

  • 2

    Heat 1 tbs. butter and 1 tbs. olive oil in large skillet over medium heat until hot; add fennel and garlic. Cook, turning fennel slices once, until well browned on both sides, 12 minutes. Add chicken broth; bring to boil. Transfer mixture to baking dish, cover tightly, and place in oven. Bake until fennel is tender, about 30 minutes.

  • 3

    While fennel bakes, heat remaining 1 tbs. butter and 1 tbs. olive oil in same large skillet over high heat until hot. Reduce heat to medium. Season chicken with salt and pepper and sauté, skin side down, until golden, about 8 minutes. Turn chicken and transfer skillet to oven. Roast chicken until cooked through, 25 to 30 minutes. Transfer chicken to platter, cover loosely with aluminum foil, and set aside for 10 minutes.

  • 4

    Meanwhile, if using sun-dried tomatoes not packed in oil, cover the tomatoes with hot water in a bowl; let stand until plumped, about 10 minutes, then drain. Coarsely chop tomatoes (about 1/2 cup).

  • 5

    When fennel has cooked, reserve a few pieces and divide rest among 4 dinner plates; keep warm. Transfer chicken broth, garlic, and reserved fennel to blender and blend until smooth. Transfer to saucepan, stir in tomatoes, lemon zest, and salt and pepper to taste, and heat until hot.

  • 6

    Place 1 piece of chicken on top of fennel on each plate. Add drippings from chicken platter to sauce and spoon sauce over chicken and fennel.

SARA MOULTON’S EVERYDAY FAMILY DINNERS,” COPYRIGHT © 2010 BY SARA MOULTON ENTERPRISES, INC., IS PUBLISHED AT $35 BY SIMON & SCHUSTER, 1230 AVE. OF THE AMERICAS, NEW YORK, NEW YORK 10020 PHOTO: JAMIE TIAMPO

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