Chicken breasts with red aioli sauce and fennel salad
Votes: 1
Time: 1 hour.
Complexity: easily
Servings: 6
Complexity: easily
Servings: 6
Chicken breasts with red aioli sauce and fennel salad - a detailed recipe.
The recipes use measuring containers with the following volumes:
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.
Ingredients for the recipe:
- 1100 g skinless chicken breast fillet (4-6 breasts)
- 2 cups lightly salted chicken broth
- 1/3 cup olive oil
- 2 fennel bulbs, peeled and quartered
- 1 cup fennel greens (from two bulbs)
- 2 sprigs of fresh thyme
- 4 cloves garlic, peeled
- Coarse salt and freshly ground pepper
- 2 large red bell peppers
- 1/3 cup mayonnaise
- 3 tablespoons freshly squeezed lemon juice
- 1 cup fresh parsley leaves
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Cooking the dish according to the recipe:
- Place the chicken breasts in a saucepan. Add the broth, olive oil, fennel, thyme sprigs, garlic, 1.5 teaspoons of salt, and 1/2 teaspoon of pepper. Then add enough cold water to cover the chicken. Place the saucepan over medium heat and simmer for 30 minutes, until tender. Transfer the chicken breasts to a serving platter and let cool to room temperature.
- Continue cooking the garlic until softened, about 5 more minutes. Strain the broth through a sieve and reserve 1/4 cup for the salad. Set the garlic aside for the sauce.
- Place the peppers in a preheated oven at 230°C (430°F) and roast, turning, until charred, about 12 minutes. Transfer the peppers to a bowl, cover with plastic wrap, and let them roast for 20 minutes. Peel the peppers, cut off the stems, remove the seeds, and dice the flesh.
- Prepare the aioli sauce: In a blender, combine three-quarters of the roasted peppers, mayonnaise, cooked garlic, and 1 tablespoon of lemon juice. Add salt and pepper to taste.
- Prepare the salad: Slice the fennel bulbs into thin strips and place in a large bowl. Add the remaining roasted peppers, parsley, 2 tablespoons lemon juice, and 1/4 cup broth and stir. Season the salad with salt and pepper.
- Slice the chicken breasts, arrange on plates, top with aioli and serve with fennel salad.
We offer another one Fried chicken breast salad recipe.
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