Crispy chicken supremes nestled inbetween soft charred fennel and shallots with a creamy white wine sauce. This dish is as delicious as it is nourishing and best of all its supremely simple to make.
4 skin on chicken supremes or skin on chicken breasts.
2 large banana shallots peeled and quartered lengthways
4 small fennel bulbs quartered (reserve the bright green fennel fronds for later.)
500ml chicken stock
200ml dry white wine
1 tsp fennel seeds
2 tsp dried marjoram
2 tsp honey
2 fat garlic chopped cloves
4 tbsp creme fraiche
salt & pepper
2 tbsp sunflower oil
heat a large heavy bottomed pan and add 2 tbsp sunflower oil. place fennel quarters in the hot oil and fry until charred on the edges.
set aside on a plate, now charr the shallots and set aside. Don't worry about cooking either through at this point.
Now add a couple more tbsp of oil and place lightly salted chicken supremes skin side down for a few minutes until golden and crispy, then turn over and cook for 5 minutes on the reverse. Remove chicken from the pan and set aside with the fennel and shallots.
lower the pan heat and gently cook the garlic and fennel seeds. Add the white wine and allow to bubble furiously, this is a good opportunity to scrape any chickeny bits from the bottom of the pan. now arrange the fennel, shallots, and chicken in the pan ensuring the crispy skin stays on top.
Pour the stock gently over the fennel and shallots, add marjoram and honey and allow to bubble gently for 20 minutes.
You may need to add a little water if it begins to get too syrupy.
Serve with good dollops of creme fraiche stirred through, torn flat leaf parsley and those beautiful bright green fennel fronds.
I love this just as it is, but a bowl of buttered baby new potatoes and some steaming petits pois go really well.
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