A brilliantly simple chicken recipe. Fennel and thyme make for a deliciously refreshing change and the result is rather Italian.
Ready in about 40 minutes
4 tbsp olive oil
4 garlic cloves, finely sliced
20g bunch fresh thyme, leaves picked
6 boneless, skinless chicken breasts
200g smoked lardons or pancetta pieces
2 fennel bulbs, each cut into 12 wedges
1 red onion, sliced into 12 wedges
300ml dry white wine
1. Preheat the oven to 200°C/fan180°C/gas 6. Put 2 tablespoons of the oil into a non-stick roasting tin. Add the garlic, thyme, 1 tablespoon sea salt and 2 teaspoons ground black pepper and mix. Add the chicken and turn to coat. Scatter with the lardons or pancetta, add the fennel and onion, and drizzle with the remaining oil. Cook for 15 minutes, then increase the oven temperature to 230°C/fan210°C/gas 8.
2. Pour the wine into the tin and cook for another 10 minutes, or until the chicken is golden and the vegetables tender. Serve with the Lemon-dressed tagliatelle.
Nutritional Information per serving:
17.7g fat (5g saturated)