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French-style chicken and fennel braise


Serves: 2
timeTotal time:
French-style chicken and fennel braise
Recipe photograph by Dan Jones

French-style chicken and fennel braise


Serves: 2
timeTotal time:

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Nutritional information (per serving)
Calories
407Kcal
Fat
10gr
Saturates
3gr
Carbs
27gr
Sugars
13gr
Fibre
10gr
Protein
47gr
Salt
1.3gr

Karen Burns-Booth

Karen Burns-Booth

Karen Burns-Booth is a food and travel writer and writes her blog, Lavender and Lovage, from her French and English kitchens.
See more of Karen Burns-Booth’s recipes
Karen Burns-Booth

Karen Burns-Booth

Karen Burns-Booth is a food and travel writer and writes her blog, Lavender and Lovage, from her French and English kitchens.
See more of Karen Burns-Booth’s recipes

Ingredients

  • 1 tsp olive oil
  • 4 shallots, halved
  • 1 garlic clove, finely chopped
  • 1 fennel bulb, cut into 8 wedges
  • 4 pancetta rashers, cut into strips
  • 2 small chicken breast fillets
  • 1 x 400g tin chopped tomatoes
  • 200g salad potatoes, halved
  • ½ x 200g bag spring greens or shredded savoy cabbage

Step by step

  1. Heat the oil in a pan and add the shallots, garlic, fennel and pancetta. Cook for 5 minutes or until the vegetables start to lightly caramelise.
  2. Add the chicken breasts and cook for 5 minutes, turning occasionally, until coloured. Add the tomatoes and 100ml water, then cover and simmer for 15 minutes or until the chicken is cooked through.
  3. Meanwhile, cook the potatoes in a pan of boiling salted water for 15 minutes. Add the greens and cook for 5 minutes more, then drain well and season.
  4. Serve the chicken and fennel braise with the potatoes and greens on the side.

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