Michel Roux: The Collection
A collection of Michel Roux’s finest recipes – devised, refined and perfected during the course of his illustrious career.
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Chicken Breasts with fennel
Mix all the marinade ingredients in a wide, shallow bowl, adding a little salt. Add the chicken breasts and turn them to coat thoroughly. Cover with cling film and leave for 1 hour, turning them halfway through.
Cut the fennel lengthways into 5mm thick slices. Blanch in boiling water for 5 minutes, refresh and drain. Score the carrots with a canelle knife, cut into 5 mm diagonal slices and blanch for 3 minutes, then refresh and drain. Lightly brush the fennel and carrots with oil.
Heat a griddle pan until smoking hot. Add the fennel and griddle for 2 minutes, then add the carrots and griddle for a further 3 minutes, giving them a quarter-turn to mark a lattice. Turn over and repeat on the other side. Season, place on a plate and keep hot.
Put the chicken pieces on the hot griddle pan, skin side down. Once they are marked with lines, quarter-turn to make a lattice pattern. Turn them over, lower the heat and give them a quarter-turn as before. Cook for 12 – 15 minutes in total, depending on thickness.
Arrange the fennel slices on plates and top with the chicken. Place the carrots alongside. Put a knob of butter on each chicken breast and top with fennel seeds.
4 boneless or part-boned chicken breasts
2 fennel bulbs
2 large carrots, peeled
2 tablespoons olive oil
Salt and freshly ground pepper
1 tablespoon fresh fennel seeds
2 tablespoons runny honey
Juice of ½ lemon
4 tablespoons olive oil
Pinch of cayenne