Broiled Chicken With Thyme, Fennel, And Peppers (Weir)

* Exported from MasterCook *

Broiled Chicken With Thyme, Fennel, And Peppers (Weir)

Recipe By : Broiling by Joanne Weir for Bon Appetit, March 1998
Serving Size : 6 Preparation Time :0:00
Categories : Poultry

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
3 small fennel bulbs
OR 2+3/4-pounds total -- trimmed
and quartered lengthwise
3 red bell peppers -- cut
into 1-inch-wide strips
2 tablespoons extra-virgin olive oil
3 teaspoons chopped fresh thyme
6 boneless chicken breasts
2 tablespoons butter
2 teaspoons finely grated lemon peel
1 teaspoon fennel seeds -- crushed
fresh thyme sprigs -- optional garnish

Cook fennel bulbs in large saucepan of boiling salted water until
crisp-tender, about 8 minutes. Drain; cool.

Toss fennel, bell peppers, olive oil and 1 teaspoon chopped thyme in large
bowl to coat. Season to taste with salt and pepper. (Can be made 1 day
ahead. Cover and refrigerate.)

Preheat broiler. Using mallet or rolling pin, pound each chicken breast
between sheets of plastic to 1/2-inch thickness. Sprinkle chicken with salt
and pepper. Place chicken, skin side down, on broiler pan.

Watching closely, broil chicken 4 to 5 inches from heat source until golden
brown and almost cooked through, about 5 minutes. Remove broiler pan from
oven. Pour off any pan drippings. Using tongs, turn chicken over and broil
until skin is golden brown and chicken is cooked through, about 4 minutes
longer. Transfer chicken to platter. Tent with foil to keep warm. Pour off
any additional pan drippings.

Working in 2 batches, arrange peppers and fennel in single layer on broiler
pan. Broil until vegetables begin to brown and peppers and tender, about 2
minutes per side. Transfer vegetables to platter with chicken.

Meanwhile, melt butter in heavy small saucepan over medium-low heat. Mix in
remaining 2 teaspoons chopped thyme, lemon peel and fennel seeds. Season to
taste with salt and pepper.

Drizzle butter mixture over chicken. Garnish chicken with thyme sprigs, if
desired, and serve.

Makes 6 servings.

BON APPETIT'S MENU MENU FOR BROILED CHICKEN * Endive, Escarole and Apple
Salad with White Wine Vinaigrette * Broiled Chicken with Thyme, Fennel, and
Peppers (Weir) * Rice with Green Onions and Olives * Warm Citrus Gratin *
Gingersnap Cookies (See the recipe archive at epicurious.com)


Notes: Melted butter laced with thyme, fennel seeds and lemon peel is
drizzled over the chicken for terrific flavor. The fennel bulbs and bell
peppers, both of which are also broiled, add a lot of color and taste. Pour
a Sauvignon Blanc to accompany this dish.

Kitpath@earthlink.net 8/28/98


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