Categories: Meals
Ingredients
- 2 1/2 lbs chicken breasts
- 2 cups chicken broth
- 1/3 cup olive oil
- 2 bulbs fennel, trimmed and quartered lengthwise, plus 1 cup fronds
- 2 sprigs thyme
- 4 garlic cloves
- kosher salt and pepper
- 2 red bell peppers
- 1/3 cup mayo
- 3 tbsp fresh lemon juice
- 1 cup fresh parsley
Directions
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Put the chicken in a wide pot. Add the broth, olive oil, fennel fronds, thyme, garlic, salt and pepper, then add enough water to cover the chicken and turn the heat to medium low. Poach the chicken, turning occasionally and keeping the liquid just below a simmer, until just cooked through, about 30 minutes. Remove the chicken to a plate with a slotted spoon and let cool to room temp.
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Increase the heat to medium high and simmer the cooking liquid until the garlic is tender, about 5 minutes more; remove the garlic and set aside. Strain the cooking liquid; reserve 1/4 cup and set aside.
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While the chicken is cooking, place the red peppers directly on a stovetop has burner over high heat and char on all sides, turning with tongs, about 10 minutes. Transfer to a bowl, cover with plastic wrap and set aside, 20 minutes. Peel the skin off the pepper with your fingers; discard the stems and seeds and chop.
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Make the aioli: Puree about 3/4 of the roasted red peppers in a blender with the mayo, reserved garlic and 1 tbsp lemon juice until smooth. Season with salt and pepper.
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Make the salad: Thinly slice the fennel bulbs and transfer to a large bowl. Finely chop the remaining roasted red pepper, then add to the bowl along with the parsley, 2 tbsp lemon juice, and reserved 1/4 cup cooking liquid; toss. Season with salt and pepper. Slice the chicken; top with aioli and serve with the fennel salad.