|Sweet Pepper and Fennel Chicken with White Wine Sauce|
|Written by Launie Kettler|
|Friday, 17 January 2014 19:00|
I love meals like this. To me, they're “mic drop” dinners.
As in, “Womp, there it is!” (mic drop)
It's so simple to make, that you can start it a half an hour before your favorite television show and be sitting down by the time the credits roll. So, so, simple!
Granted, fennel might not be for everyone because of its anise flavor, but Jedd and I would happily eat it twice a day. The fennel is a little sweet so it pairs well with the bell peppers, and it loves a little heat which is why this saute has a decent amount of hot smoked paprika.
Use a good quality wine that you would like to drink for the dish. Enjoy the rest of it with the meal.
Sweet Pepper and Fennel Chicken with White Wine Sauce
2 chicken breasts
¼ cup unbleached all-purpose flour
1 tablespoon hot smoked paprika
1 teaspoons freshly-ground black pepper
½ teaspoon kosher salt
1 tablespoon olive oil
1 large fennel bulb
1 large red bell pepper
1 cup low-sodium chicken broth
½ cup dry white wine
Pound the chicken breasts out so they're approximately 1-inch thick. In a pie plate or paper bag mix together the flour, paprika, black pepper and salt. Dredge the chicken in the flour mixture.
Heat the olive oil in a large frying pan until hot but not smoking. Place the chicken in the pan and cook until golden brown, about 5-7 minutes. Flip the chicken and cook for an additional 5-7 minutes or until chicken registers 165 degrees with an internal meat thermometer.
Remove the chicken to a plate and cover to keep warm.
Cut the top off the fennel and reserve. Cut the fennel bulb in half, and slice thinly. Thinly slice red pepper into strips. Place the fennel and pepper in the frying pan and cook over medium heat until softened, about 8-10 minutes. Turn the heat off, and add the wine and broth. (Why turn off the heat? It's safer than leaving it on while adding alcohol to a pan. Sure, wine doesn't have as much alcohol as hard booze, but the vapor can catch on fire and back track up to the wine bottle. So, call me a nervous Nellie, but I always turn to heat off for a second while I pour.)
Turn the heat back on medium-low and add the chicken back to the pan. Simmer the sauce for 10 minutes or until the sauce has reduced by half.
Garnish with fennel fronds.