2 huge fennel bulbs
1 huge clove garlic, kind of chopped
½ teaspoon grated lemon zest
1 teaspoon kosher salt
⅓ cup plus 2 tablespoons extra virgin olive oil
6 boneless bird thighs (about 1 1/4 kilos)
½ teaspoon ground black pepper
½ teaspoon fennel seeds
1 onion, thinly sliced
1 tablespoon Pernod
1 tablespoon freshly squeezed lemon juice
PREPARATIONS
Trim fennel bulbs, and set aside fronds. In a blender or meals processor, pulse approximately half of cup fronds, garlic, lemon zest and 1/4 teaspoon salt till finely chopped. upload 1/3 cup oil and purée.
Halve fennel bulbs lengthwise. Slice thinly with a mandoline or very sharp knife.
Season bird with half teaspoon salt and 1/four teaspoon pepper. warmness final 2 tablespoons oil in a large skillet over excessive warmness. Brown chook till skin is crisp, about 8 minutes. transfer chicken to a plate, leaving drippings in pan.
Stir fennel seeds into skillet and cook for 30 seconds. upload sliced fennel and onion, seasoning with remaining 1/four teaspoon salt and 1/4 teaspoon pepper. lessen heat to medium and cook dinner, tossing sometimes, till greens are caramelized, 15 to 20 mins. add Pernod and scrape up any browned bits within the bottom of the skillet; cook until liquid has evaporated, about 1 minute.
Lay bird on top of the fennel-onion combination. Pour three tablespoons water into the pan. cover skillet and decrease heat to medium-low. cook till chook is simply cooked through, eight to 10 mins. discover and cook off any excess liquid if vital. Stir in lemon juice.
Serve chicken and vegetables crowned with beneficiant dollops of the fennel frond purée.
Tidak ada komentar:
Posting Komentar