Roast Fennel & Tomato Chicken Breast
"What do you do with fennel?", I had a client ask the other day. Some people claim they don't like the taste, but preparing it as a slowly roasted part of a chicken dish helps it mellow out a little!
Here's a lovely dinner for four, or for two with leftovers!
4 Bone-in, skin-on chicken breasts
Freshly ground black pepper, to taste
1 bulb fennel, cored and sliced
1 pint cherry or grape tomatoes, washed and halved
2 T canola oil
1 T cold-pressed, extra virgin olive oil
½ c Fresh Basil Leaves, coarsely chopped, with 4 leaves
reserved for garnish
-Preheat oven to 425F.
-Rinse chicken breasts and pat dry, then
season with freshly ground pepper.
-Heat canola oil in cast iron skillet over
-Sear chicken breasts, meat side down for
4-6 minutes, then flip and sear skin side.
-Remove from pan and set aside.
-Add fennel and tomato and Olive Oil.
-Place chicken on top, skin side up.
-Scatter chopped basil on top.
-Cover with foil.
-Cook for 25-30 minutes, until internal
temp reads 160F.
-Change oven setting to broil, remove foil,
and cook 5 minutes longer.
-Remove from oven and tent with foil; let
sit for 5 minutes.
-Place fresh basil leaf on each chicken
breast and serve.