Greek Pan-Cooked Chicken and Roasted Fennel

This was a fun little dinner I threw together not too long ago.  Between our meat from our Nutrafarms shipment and the fresh produce from our Fresh City Farms membership, I’ve been having fun experimenting with new recipes.  Fennel is one of those things I wouldn’t usually buy, but found it in my produce bag 🙂

First we’ll cook up the fennel, adapted from a Martha Stewart recipe.

Roasted Fennel with Thyme

Ingredients (serves 2)

  • 1 large fennel bulb, trimmed and cut into 8 wedges
  • 1 tbsp extra virgin olive oil
  • thyme (I used dried since it’s what I had on hand
  • sea salt
  • ground black pepper
  • lemon juice

Directions

  1. Preheat oven to 400.
  2. Toss together fennel, olive oil, a generous sprinkling of thyme, a tiny bit of sea salt, and a little bit of pepper.
  3. Spread the seasoned fennel onto a rimmed baking sheet, lined with parchment paper if you prefer to avoid messiness.
  4. Roast in oven for about 45-50 minutes, rotating every so often so it cooks evenly.
  5. Let cool slightly before serving, drizzle with lemon juice, and sprinkle with a bit more sea salt, and serve.  Enjoy!

This was a delicious side dish, with a hint of a licorice flavour from the fennel, and that blended with the thyme, olive, and lemon flavours was an unexpected but oh so tasty result.

Now to make the Greek marinated chicken, which pairs perfectly with the fennel, since they both play with similar flavours.  I almost devised this by accident, since I had prepped and marinated the chicken for the grill, and then at the last second we couldn’t use it, so we switched to the pan method.  This recipe is adapted from the one at The Black Peppercorn.

Ingredients (enough for 4 boneless skinless chicken breasts)

  • ⅓ cup extra virgin olive oil
  • ¼ cup balsamic vinegar
  • 3 tbsp lemon juice
  • 4 garlic cloves, minced
  • 1 tbsp oregano
  • 2 tsp thyme
  • 1 tsp sea salt
  • 1 tsp ground black pepper

Directions

  1. Mix together all the above ingredients, and pour marinate over prepped (cut) chicken breasts.
  2. Allow to marinate for at least a few hours, or overnight.
  3. Preheat a frying pan on med-high heat.
  4. Place the chicken in the pan in a single layer.
  5. Carefully pour the remaining marinade over the chicken.
  6. Reduce the heat to medium, and cook thoroughly, about 10-12 minutes.

This will give you some delicious tender, juicy chicken that bursts with Mediterranean flavours.

It’s a pretty low-effort, relaxed summer dinner that feels satisfying and fancy, but also light.

What have you been cooking up this summer?

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