Equipment
Ingredients
Chicken
- 4 chicken breast
Seasoning
- 2 g salt, to taste
- 1 g white pepper, to taste
Fennel
- 1 fennel
- 12 g fennel leaves, finely chopped
Sauce Base
- 30 ml olive oil
- 60 g shallot, finely chopped
- 60 ml white wine
- 60 ml chicken stock
- 1 bay leaf
- 6 g thyme
- 1 ml tabasco sauce
Finishing the Sauce
- 30 g butter, chilled
Nutrition (per serving)
Method
Trim any excess fat from the chicken breasts and season both sides with salt and white pepper.
Dice the fennel bulb into 6mm (1/4 inch) cubes and finely chop the green leaves, reserving four leaves for garnish.
Heat 30ml olive oil in a nonstick skillet over medium-high heat. Brown the chicken for 3 minutes on each side until lightly colored.
Add the 60g chopped shallots and the cubed fennel bulb to the skillet with the chicken.
Sauté the mixture for 3 minutes, shaking the pan occasionally to ensure the fennel cooks evenly.
Pour in 60ml white wine and 60ml chicken stock, then add the bay leaf, thyme, and 1ml Tabasco sauce.
Cover the skillet, reduce heat to medium, and simmer for 10 minutes until the chicken reaches an internal temperature of 74°C (165°F).
Transfer the chicken to a platter and cover with aluminum foil to rest.
Remove the bay leaf and thyme. Using a slotted spoon, set aside 120ml (1/2 cup) of the cooked fennel cubes.
Transfer the remaining fennel and liquid to a blender, add 30g butter, and process until completely smooth.
Return the puree to a saucepan, stir in the reserved fennel cubes and chopped leaves, and heat until simmering before serving over the chicken.
Chef's Notes
- For perfectly even searing, ensure your chicken breasts are at room temperature before cooking and that the skillet is properly preheated. Avoid overcrowding the pan.
- When pureeing the sauce, a high-speed blender will yield the smoothest, most luxurious texture. If you don't have one, a food processor can work, but may require a bit more blending time.
- Don't skip resting the chicken! This allows the juices to redistribute, resulting in a more tender and moist final product.
- Taste and adjust seasoning for the sauce before serving. A touch more salt, pepper, or even a tiny pinch of sugar can balance the flavors beautifully.
- Consider serving this with a side of steamed asparagus or a light green salad to complement the richness of the fennel sauce.
Storage
Refrigerator: 3 days — Store sauce and chicken separately if possible to maintain texture.
Freezer: 1 month — Sauce may require re-emulsification after thawing.
Reheating: Warm gently in a saucepan over medium-low heat to prevent the sauce from breaking.
