Chicken Breast in Fennel – Orange Cream
by Editorial Staff
Summary
| Prep Time | 45 mins |
| Total Time | 45 mins |
| Course | Main Course |
| Cuisine | European |
| Servings (Default: 4) |
Ingredients
- 1 tablespoon raisins
- 4 chicken breast fillet (s)
- 2 tablespoon olive oil
- 1 tuber fennel
- 1 medium onion (s)
- 1 clove garlic
- 0.5 ½ orange (s), the juice
- 1 cup broth
- 250 ml cream
- salt
- Pepper, freshly ground
- 1 pinch (s) paprika powder, (noble sweet)
- in Butter, flakes (possibly)
Print Recipe
Pin Recipe Instructions
- Soak the raisins in a little water. Finely chop the onions and garlic. Remove the outer layer of the fennel and cut the tuber into eighths.
- Preheat the oven to 200 ° (convection 180 °).
- In the meantime, salt and pepper the chicken breasts and fry them on all sides in a pan in the olive oil. Put in a correspondingly large baking dish.
- In the same pan, sauté the onions, garlic and fennel over medium heat. Deglaze with the orange juice, pour in the stock and cream and bring to the boil. Season to taste with a little paprika, salt and pepper, add the drained raisins and pour everything over the chicken in the baking dish. If desired, add a few more flakes of butter.
- Simmer in the oven until the chicken breasts are cooked (about 20 minutes depending on the oven) and the sauce has thickened and browned slightly on top.
- Comment: I ate this dish once in a Turkish restaurant and cooked it at home. If anyone knows the name of this dish (or a better version), get in touch with me.
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