Shaved Fennel Salad & Chicken w/ Red Pepper Aïoli (2012 - Week 21)

Week 21 Featured Ingredient: Fennel

Well, the chicken and aïoli sauce were excellent.  I probably wouldn't make the fennel salad again though.  It wasn't bad, but it just wasn't my thing.


Chicken with Red Pepper Aïoli and Shaved Fennel Salad
from Food Network Magazine
Serves 4-6

Ingredients:
2&1/2 pounds skinless, boneless chicken breasts (4-6 breasts)
2 cups low-sodium chicken broth
1/3 cup extra-virgin olive oil
2 bulbs fennel, trimmed and quartered lengthwise, plus 1 cup fronds
2 sprigs thyme
4 cloves garlic
kosher salt
freshly ground pepper
2 red bell peppers
1/3 cup mayonnaise
3 tablespoons fresh lemon juice
1 cup fresh parsley

Directions:

Put the chicken in a large pot. Add the broth, olive oil, fennel fronds, thyme, garlic, 1/2 tablespoon salt and 1/2 teaspoon pepper, then add enough water to cover the chicken and turn the heat to medium low. Poach the chicken, turning occasionally and keeping the liquid just below a simmer, until just cooked through, about 30 minutes (a thermometer inserted into the center of a chicken breast should register 155-160ºF). Remove the chicken to a plate with a slotted spoon and let cool to room temperature.

Increase the heat to medium high and simmer the cooking liquid until the garlic is tender, about 5 more minutes; remove the garlic and set aside. Strain the cooking liquid; reserve 1/4 cup and set aside.


While the chicken is cooking, place the red peppers directly on a stovetop gas burner over high heat and char on all sides, turning with tongs, about 10 minutes. (If you don't have a gas stove, char the peppers on a baking sheet under the broiler, turning occasionally, about 12 minutes.) Transfer to a bowl, cover with plastic wrap and set aside, 20 minutes. Peel the skin off the peppers with your fingers; discard the stems and seeds and chop.


To make the Aïoli: Puree about three-quarters of the roasted red peppers in a blender with the mayonnaise, reserved garlic and 1 tablespoon lemon juice until smooth. Season with salt and pepper.


To make the Fennel Salad: Thinly slice the fennel bulbs (use a mandoline if you have one) and transfer to a large bowl. Finely chop the remaining roasted red peppers, then add to the bowl along with the parsley, the remaining 2 tablespoons lemon juice and the reserved 1/4 cup cooking liquid; toss. Season with salt and pepper. Slice the chicken; top with the aïoli and serve with the fennel salad.