Guest chef

Karen Burns-Booth

Karen Burns-Booth is a food and travel writer and writes her blog, Lavender and Lovage, from her French and English kitchens.

French-style chicken and fennel braise

  • Serves 2
  • Total time 25 mins
0.0/5 rating (0 votes)
French-style chicken and fennel braise
French-style chicken and fennel braise

step by step

  • 1Heat the oil in a pan and add the shallots, garlic, fennel and pancetta. Cook for 5 minutes or until the vegetables start to lightly caramelise.
  • 2Add the chicken breasts and cook for 5 minutes, turning occasionally, until coloured. Add the tomatoes and 100ml water, then cover and simmer for 15 minutes or until the chicken is cooked through.
  • 3Meanwhile, 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.
  • 4Serve the chicken and fennel braise with the potatoes and greens on the side.
  • Recipe photograph by Dan Jones

You will need

  • 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 tin chopped tomatoes
  • 200g salad potatoes, halved
  • ½ x 200g bag spring greens or shredded savoy cabbage

+ Nutritional Information