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How To make Broiled Chicken with Thyme, Fennel, and Peppers (Weir)
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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Grilled Vegetables
If you haven't tried grilling your veggies, you're missing out. Try these simple marinades and get grilling!
INGREDIENTS
BALSAMIC MARINADE
3/4 cup of balsamic vinegar
1 cup of olive oil
1 small diced shallot
1 teaspoon of sugar
1/4 cup of chopped fresh basil
HERB MARINADE
1 1/2 cups of olive oil
10 finely minced cloves of garlic
1/4 cup of chopped fresh thyme
1/4 cup of chopped fresh oregano
HERB BUTTER
2 sticks of softened unsalted butter
1/4 cup of chopped fresh rosemary
zest of 1/2 lemon
juice of 1/2 lemon
kosher salt and fresh cracked pepper to taste
VEGETABLES
2 red bell peppers cut into large slices
2 green bell peppers cut into large slices
2 orange bell peppers cut into large slices
2 yellow bell peppers cut into slices
2 thickly sliced yellow onions
2 thickly sliced zucchini on a bias
2 thickly sliced yellow squash on a bias
1 large peeled and thickly sliced egg plant
1 bunch of fresh green onions
2 bulbs of fennel cut into 8 wedges
Balsamic glaze
Kosher salt and fresh cracked pepper to taste
PREPARATION
BALSAMIC VINAIGRETTE
Whisk together all ingredients in a medium sized bowl and pour into a plastic bag.
HERB MARINADE
Whisk together all ingredients in a medium sized bowl and put in a plastic bag.
HERB BUTTER
Whisk together all ingredients in a medium sized bowl and place in the refrigerator to keep cool.
VEGETABLES
Divide the prepared vegetables in half and please each half into a bag with a marinade, close the bag and toss around.
Refrigerate for at least 30 minutes or over night.
Once the vegetables are done marinating remove them from the bag and place on a sheet pan lined with parchment paper and season on all sides with salt and pepper.
Place the marinated vegetables on a very hot grill (450° to 550°) and cook for 1 to 3 minutes on each side or until grill marks are formed, and the vegetables begin to softened.
Remove the vegetables from the grill and finish them with the balsamic glaze or with the herb butter.
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