Fennel Roast Chicken

November 10, 2010|by Chef Al Levinsohn

Chef Al Levinsohn prepares a tasty fennel roast chicken that was not of his creation, but that he found to be a great dish for "What's Cookin'?"

Ingredients:

4 Chicken breasts, 6-8 oz.

1/2 tsp. Ground cloves

salt and black pepper to taste

1-1/2 Tbsp. Olive oil

1 Fennel bulb- trimmed, cored and sliced thin

2 Large carrots, sliced

1 Red bell pepper

1 tsp. Cumin

1 Orange, zested and juiced

1/2 C Chicken Stock

Chopped parsley for garnish

Procedure:

Heat olive oil in a large, non-stick skillet.
Season the chicken breast with salt, pepper and ground cloves and sear in olive oil lightly on both sides and remove to an oven-proof baking dish.
In the same pan, add fennel, carrots and bell pepper and sauté until heated through.
Add cumin, orange juice, orange zest and chicken stock. Bring to a boil.
Pour over chicken and bake in a 400 degree oven uncovered for 20 minutes or until chicken is cooked through.
For plating, spoon fennel mixture evenly over four plates, top with chicken breast. Spoon any remaining liquid over chicken.
Garnish with fresh-chopped parsley.

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