chicken and fennel with pasta
Our local Co-Op had special offers on chicken last week - two packs of diced breast for a fiver, and the same for whole breast. I picked up two packs of each and stowed them in the freezer, not least because I’m trying to cut down my red meat consumption.
There was also a head of fennel in the fridge; I love fennel, but tend to forget about it and just lob it in the soup, so I wanted to actually, you know, make something with it deliberately.
In the morning, I took half of one pack of diced chicken - it was in a plastic tray divided into two, so that was simple, and I stuck the other half into a poly bag and replaced it in the freezer.
This evening, I cut the chicken into slightly smaller chunks, and browned it in some olive oil. Put it in a brown bowl, then added sliced fennel and a chopped red onion to tha pan. Sauted the veg until soft, then added a spoonful of Dijon mustard and stirred it round. Added a knob of butter to the pan, and when melted, returned the chicken, and added about a wineglass full of cider, and some seasoning.
Stuck a lid on the pan, and left it for about 12 minutes, then took the lid off and reduced the liquor down, finally adding a little double cream. We ate this with pasta - my share of that was about 35g, which ain’t too bad.
No idea of the calorific value of the rest of the meal, but as Pete and I went for a 6 mile walk this morning, I reckon I’ve earned it :)
Powered by Bookmarkify™
Mirrored from Reactive Cooking.