Chicken breasts with fennel

Fresh fennel has a subtle aniseed flavour which complements griddled chicken in this simple main course from Michael Roux
By Michel Roux Jr
Chicken breasts with fennel
  • Rating:
  • Serves: 4
  • Cook Time: 30 minutes
  • Prep Time: 10 minutes 60 for the marinading
  • Effort: easy


For the chicken

  • 4 boneless chicken breasts
  • 2 bulb fennel
  • 2 carrots, peeled
  • 2 tbsp olive oil
  • 40 g butter
  • 1 tbsp fennel seeds, fresh

For the marinade

  • 2 tbsp clear honey
  • 0.5 lemons, juice
  • 4 tbsp olive oil
  • 1 pinches cayenne pepper
  • 1 pinches salt


1. Mix the marinade ingredients in a wide, shallow dish. Add the chicken, thoroughly coat with marinade and cover. Leave for 1 hour, turning halfway through.2. Cut the fennel lengthways into 5mm slices. Blanch in boiling water for 5 minutes, refresh and drain. Score the carrots, cut into diagonal slices and blanch for 3 minutes. Refresh and drain. Lightly brush the carrots and fennel with oil.3. 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. Turn the vegetables over and repeat. Put the fennel and carrot on a plate, season and keep hot.4. Place the chicken in the griddle pan, skin-side down. Cook for about 12 15 minutes, turning halfway through.5. Arrange the fennel slices on individual serving plates, top with the chicken and place the carrots alongside. Place a knob of butter on top of the chicken and top with fennel seeds.

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