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Michel Roux: The Collection

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A collection of Michel Roux’s finest recipes – devised, refined and perfected during the course of his illustrious career.

22,000 copies sold.

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Sample Recipe:

Chicken Breasts with fennel

Preparation

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.

Ingredients

4 boneless or part-boned chicken breasts

2 fennel bulbs

2 large carrots, peeled

2 tablespoons olive oil

Salt and freshly ground pepper

40g butter

1 tablespoon fresh fennel seeds

Marinade

2 tablespoons runny honey

Juice of ½ lemon

4 tablespoons olive oil

Pinch of cayenne