French-style Chicken and Fennel Braise is a modern Fusion recipe (based on French techniques) for a dish of chicken and fennel braised in a tomato base flavoured with shallots, garlic and pancetta that's served with potatoes and spring greens. The full recipe is presented here and I hope you enjoy this classic Fusion version of: French-style Chicken and Fennel Braise.
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This is a quick but really tasty French-style braised main course that’s ideal for Valentine’s day.
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 (14 oz) tin chopped tomatoes
200g (7 oz) salad potatoes, halved
100g (3 ½ oz) mixed spring greens or shredded savoy cabbage
Method:
Heat the oil in a pan and when hot add the shallots, garlic, fennel and pancetta. Cook for 5 minutes, or until the vegetables start to lightly caramelise around the edges.
Add the chicken breasts and cook for 5 minutes, turning occasionally, until coloured. Now add the tomatoes and 100ml (2/5 cup) water. Cover and simmer for 15 minutes or until the chicken is cooked through.
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.
Serve the chicken and fennel braise with the potatoes and greens on the side.
