I love when I get the opportunity to explore new vegetables. The fennel was an interesting experience, as I'm pretty sure I've never encountered it before. However, caramelizing it makes it slightly sweet, which is perfect for my ever-craving sweet tooth. This would have been a relatively fast dinner to make had I been a bit more coordinated, but all in all, it only took about 45 minutes to make. And I was very tempted to go back for seconds.
Since this is the second recipe I've tried with sherry vinegar, and I've liked them both, I think that's a staple I'm going to have to add to my pantry. We'll see next time I get around to shopping :)
Seared Chicken and Caramelized Fennel
Originally found at Blue Apron
2 Boneless, skinless chicken breasts
2 Tbsp flour
1/2 cup jasmine rice
1 1/4 cup water, divided
3 ounces cherry tomatoes
1 bunch thyme
1 yellow onion, sliced thinly
1 fennel bulb, sliced thinly
4 cloves garlic, minced
1 Tbsp sherry vinegar
Olive oil
salt and pepper, to taste
Preheat oven to 475 degrees F. Pat chicken dry and dredge in flour. Heat 2 tsp olive oil in medium skillet over medium-high heat. Add chicken to pan, and cook 4-5 minutes per side, until golden brown and cooked through. Transfer chicken to plate. Meanwhile, heat 2 tsp oil in a small pot over high, then add rice. Stir to coat the rice with oil, and allow to sit 30 sec to 1 minute, until slightly toasted. Add 1 cup water and heat to boiling, then reduce heat to medium and allow to simmer until rice absorbs all the water. Fluff with fork.
Slice the tomatoes in half lengthwise, then place on a baking sheet. Sprinkle half the thyme, with stems intact, amongst the tomatoes. Drizzle with oil, and roast in preheated oven for 6-8 minutes, Until tomatoes soft. Remove from oven and discard thyme sprigs.
In the pan used to cook the chicken, heat an additional portion of oil, then add fennel and onion. Cook, stirring frequently, over medium high heat until vegetables browned and softened. Add more oil as necessary to keep from burning. Reduce heat to medium and add garlic, cooking 30 seconds until fragrant. Add vinegar, an additional portion of oil, and 1/4 cup water. Season with salt and pepper to taste. Add chicken back to pan (along with any juices from plate), and half the remaining thyme (leaves only). Cook for 1-2 minutes, until well combined. Add additional water to sauce as necessary.
Divide rice between two plates, top with chicken and fennel. Garnish with roasted tomatoes and remaining thyme leaves.
My Notes:
Lovely sweet and tangy. And a nice portion of vegetables to go with my meat and starch. If I ever get around to finding fennel in the store, this is a dish I would love to make again.
