|Photo: Chicken With Red Pepper Aioli and Shaved Fennel Salad|
The home of Tasty Food Recipes invites you to try Chicken With Red Pepper Aioli and Shaved Fennel Salad recipe. Enjoy my collection of delicious food recipes and learn how to make Chicken With Red Pepper Aioli and Shaved Fennel Salad.
Total Time: 1 hr 0 min
Prep 15 min
Cook 45 min
Yield: 6 servings
2 1/2 pounds skinless, boneless chicken breasts (4 to 6 breasts)
2 cups low-sodium chicken broth
1/3 cup extra-virgin olive oil
2 bulbs fennel, trimmed and quartered lengthwise, plus 1 cup fronds
2 sprigs thyme
4 cloves garlic
Kosher salt and freshly ground pepper
2 red bell peppers
1/3 cup mayonnaise
3 tablespoons fresh lemon juice
1 cup fresh parsley
Put the chicken in a wide pot. Add the broth, olive oil, fennel fronds, thyme, garlic, 1 1/2 teaspoons salt and 1/2 teaspoon pepper, then add enough water to cover the chicken and turn the heat to medium low. Poach the chicken, turning occasionally and keeping the liquid just below a simmer, until just cooked through, about 30 minutes (a thermometer inserted into the center of a chicken breast should register 155 degrees F to 160 degrees F). Remove the chicken to a plate with a slotted spoon and let cool to room temperature.
Increase the heat to medium high and simmer the cooking liquid until the garlic is tender, about 5 more minutes; remove the garlic and set aside. Strain the cooking liquid; reserve 1/4 cup and set aside.
While the chicken is cooking, place the red peppers directly on a stovetop gas burner over high heat and char on all sides, turning with tongs, about 10 minutes. (If you don't have a gas stove, char the peppers on a baking sheet under the broiler, turning occasionally, about 12 minutes.) Transfer to a bowl, cover with plastic wrap and set aside, 20 minutes. Peel the skin off the peppers with your fingers; discard the stems and seeds and chop.
Make the aioli: Puree about three-quarters of the roasted red peppers in a blender with the mayonnaise, reserved garlic and 1 tablespoon lemon juice until smooth. Season with salt and pepper.
Make the salad: Thinly slice the fennel bulbs (use a mandoline if you have one) and transfer to a large bowl. Finely chop the remaining roasted red peppers, then add to the bowl along with the parsley, the remaining 2 tablespoons lemon juice and the reserved 1/4 cup cooking liquid; toss. Season with salt and pepper. Slice the chicken; top with the aioli and serve with the fennel salad.
Photograph by Anna Williams
Recipe courtesy Food Network Magazine
More Tasty Food Recipes:
Chicken with mushroom, leek and bacon stuffing
Chicken and spinach pilaf
Cheese Balls Stuffed with Chicken
One-pot Moroccan chicken
One-pan chicken couscou
Middle Eastern chicken & apricot stew