Chicken breasts with red aioli sauce and fennel salad

Ingredients:

• 1100 g skinless chicken breast fillet (4-6 breasts)
• 2 cups lightly salted chicken broth
• 1/3 cup olive oil
• 2 fennel bulbs, peeled and quartered
• 1 cup fennel greens (from two bulbs)
• 2 sprigs of fresh thyme
• 4 cloves garlic, peeled
• Coarse salt and freshly ground pepper
• 2 large red bell peppers
• 1/3 cup mayonnaise
• 3 tablespoons freshly squeezed lemon juice
• 1 cup fresh parsley leaves

Preparation:

1. Place the chicken breasts in a saucepan. Add the broth, olive oil, fennel, thyme sprigs, garlic, 1.5 teaspoons of salt, and 1/2 teaspoon of pepper. Then add enough cold water to cover the chicken. Place the saucepan over medium heat and simmer for 30 minutes, until tender. Transfer the chicken breasts to a serving platter and let cool to room temperature.
2. Continue cooking the garlic until softened, about 5 more minutes. Strain the broth through a sieve and reserve 1/4 cup for the salad. Set the garlic aside for the sauce.
3. Place the peppers in a preheated oven at 230°C (430°F) and roast, turning, until charred, about 12 minutes. Transfer the peppers to a bowl, cover with plastic wrap, and let them roast for 20 minutes. Peel the peppers, cut off the stems, remove the seeds, and dice the flesh.
4. Prepare the aioli sauce: In a blender, combine three-quarters of the roasted peppers, mayonnaise, cooked garlic, and 1 tablespoon of lemon juice. Add salt and pepper to taste.
5. Prepare the salad: Slice the fennel bulbs into thin strips and place in a large bowl. Add the remaining roasted peppers, parsley, 2 tablespoons lemon juice, and 1/4 cup broth and stir. Season the salad with salt and pepper.
6. Slice the chicken breasts, arrange on plates, top with aioli and serve with fennel salad.
   
   We offer another one Fried chicken breast salad recipe.