Chicken with Fennel, Red Pepper & Rice

Sunday, April 20, 2008

If you've ever wondered
what to do with a
fennel bulb, try this
great recipe. Use
organic ingredients
in this recipe whenever
possible.

• 1 pound boneless, skinless chicken breasts
• 3 tsp dried thyme
  
• 4 Tbl olive oil
• 1 large fennel bulb
  
• 2 red bell pepppers
  
• 1 cup long-grain rice
• 1¾ cup chicken broth
• 1 cup Parmesan cheese, grated
• ¼ cup white wine
• Salt and pepper

1. Sprinkle chicken breasts with salt and pepper, and pat on thyme.
2. Heat oil in large skillet or Dutch oven, and cook breasts for about 2 minutes on each side.
3. Cover pan and set aside while preparing vegetables and rice.
4. Cut fronds from fennel and cut bulb in quarters through the core; remove core and cut fennel into ¼-inch strips.
5. Cut red pepper into ¼-inch strips.
6. Place rice, chicken broth, and olive oil in a heavy pan, and bring to boil.
7. Lower heat, cover, and simmer approx 18 minutes or so without removing cover.
8. Season with salt and pepper, and stir in Parmesan cheese.
9. Add 1 Tbl olive oil in large skillet or Dutch oven (that was used to brown the chicken breasts) and heat.
10. Add fennel and red pepper, and stir fry vegetables approximately 3 minutes. While frying, cut chicken breasts in halves or quarters. Add chicken to vegetables.
    
11. Add wine, cover, and cook 5 minutes.
12. To serve, make a layer of rice on dish, cover with chicken cutlets, and top with fennel and pepper.

Footnote: Serves 5.