Chicken Breasts with Spring Fennel
Chicken Breasts with Spring Fennel



  • 4 chicken breast fillets
  • 2 bulbs of fennel
  • 2 carrots
  • 30g butter
  • 2 tbsp olive oil
  • 2 tbsp fennel seeds
  • Salt and pepper
  • For the Marinade
  • 2 tbsp clear honey
  • 2 lemons, juice only
  • 4 tbsp olive oil
  • Salt
  • Cayenne pepper
  • Mix the marinade ingredients in a bowl and season. Add the chicken breasts, coat thoroughly, and leave to sit in the fridge for an hour. Meanwhile, cut the fennel bulbs lengthways into 5mm slices, and blanch in boiling water for 5 mins then drain. Cut the carrots into 5 mm slices, and blanch for 3 mins and drain. Brush the vegetables in olive oil.
  • Heat up a griddle pan, and add the fennel and carrots. Griddle for 5-7 mins, then turn and repeat. Griddle the chicken breasts for 12-15 mins, or until nicely char-marked and cooked through. Serve on a bed of vegetables, topped with a knob of butter and sprinkling of fennel seeds.
30 mins
4 serving
This recipe pairs perfectly with the InReverie Semillon Sauvignon Blanc 2020 from Margaret River, Australia.

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