Roast Chicken Breast with Braised Fennel

Roast Chicken Breast with Braised Fennel

2 medium bulbs fennel
3tbsp olive oil
1 clove garlic, finely chopped
5 sprigs thyme
3 tbsp white wine
100ml (3.5fl oz) chicken stock
4 small chicken breasts

Trim and cut the fennel bulbs into 8 pieces and brown in a frying pan with the olive oil. Add the garlic and thyme, white wine and chicken stock. Cover with a lid and simmer for about 7 minutes or until the fennel is tender.
Roast the chicken breasts in a hot oven (or grill). Plate up and spoon over the braised fennel with a little of the liquid.

Serves 4

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