Chicken with Fennel & Leeks


  • 500g  Chicken breasts
  • 2 Fennel Bulbs
  • 1 Stalk of leek
  • 2 cloves of garlic
  • 1/2 cup of cream
  • Salt & Pepper
  • White wine or dry vermouth


  • Finely Slice the Fennel Bulbs & Leeks and chop the garlic
  • Cut the chicken breasts in bite size pieces and set aside
  • Heat some Olive Oil large sauté pan over medium/high heat and quickly brown the chicken slices on all sides (remove from pan and set aside), clean the pan and add the sliced leeks, sauté for ca 3 minutes, then add the shaved fennel and cook for another 10 minutes (keep the lid on), to speed the cooking process and avoid burning the vegetables.
  • Once the Vegetables are soft add the chicken and deglacé with white wine or dry vermouth (ca 1/2 cup) cook for a few minutes and add the cream simmer for a few minutes until the sauce thickens slightly
  • Garnish with fennel threads
  • Serve with rice or cous cous

*serves 4 people


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