Limoncello Chicken

Ingredients

• 1 Lemon
• 1 Shallot
• 1 Fennel Bulb
• 6 oz Asparagus
• 2 Oregano Sprigs
• 2 Garlic Cloves
• 2 Boneless Skinless Chicken Breasts
• 4 oz Grape Tomatoes
• 2 fl. oz. White Cooking Wine
• 2 tsp. Chicken Base
• 1 tsp. Sugar
• Olive Oil
• Salt Pepper
• Zest lemon, halve, and juice. Peel and slice shallot
• into very thin rounds. Mince half the rounds. Trim
• top and bottom of fennel bulb, quarter lengthwise,

Instructions

1. 1

   Cook Within: Raw fennel tastes strongly of black licorice, but when roasted until golden and tender, its flavor mellows and natural sweetness Limoncello is a lemon liqueur popular in southern Italy, where it is customarily served in a chilled ceramic glass as an after-dinner

2. 2

   Prepare the Ingredients: Zest lemon, halve, and juice. Peel and slice shallot into very thin rounds. Mince half the rounds. Trim top and bottom of fennel bulb, quarter lengthwise, remove tough core from the base of each piece, and cut into ½” wedges. Trim woody ends off asparagus. Stem and coarsely chop oregano. Crush garlic with the side of a knife. Rinse chicken breasts, pat dry, and season both sides with ½ tsp. salt and a pinch of

3. 3

   Finish Fennel and Roast Vegetables: After fennel has roasted 15 minutes, carefully flip wedges onto second side. Add asparagus, grape tomatoes, shallot rounds, and half the oregano (reserve remaining for garnish) to second side of fennel is caramelized and tomatoes begin to burst, 10 minutes. Remove from oven, toss both gently with 1 tsp. lemon zest (reserve remaining for sauce), and

4. 4

   Roast the Fennel: Place fennel wedges on one side of prepared baking sheet with garlic cloves and toss with 2 tsp. olive oil. Season with ½ tsp. salt and ¼ tsp. pepper and spread into a single layer. Roast 15 minutes. While fennel roasts, sear chicken.

5. 5

   Make the Limoncello Sauce: Return pan used to sear chicken to medium heat. Add 1 tsp. olive oil and minced shallot to hot pan. Cook until aromatic, 30 seconds. Add white cooking wine, bring to a simmer, and simmer until mostly evaporated, 1 minute. Add chicken base, ½ cup water, 1 Tbsp. lemon juice, and sugar to pan and stir. Return chicken and any accumulated juices to pan and cook until sauce just coats chicken and chicken reaches a minimum internal temperature of 165 degrees, 5 minutes. Taste, and add more lemon juice if desired. Add remaining lemon zest and season to taste with salt and pepper.

6. 6

   Sear the Chicken: medium-high heat. Add chicken to hot pan and sear until well-browned, 3-4 minutes per side. Transfer chicken to a plate. Chicken will finish cooking in a later step. Reserve pan for making sauce; no need to wipe

7. 7

   Plate the Dish: Place a serving of caramelized fennel and roasted vegetables on a plate. Serve chicken leaning against vegetables and sauce in front. Garnish with remaining oregano. recipe–it has bigger grains and is easier to pinch than table salt, allowing more control over flavor. If using regular table salt, reduce measured amounts twice. Shallot rounds are roasted with vegetables, and minced shallot is added to used twice. Half is added to vegetables and remaining twice. 1 tsp. is added to roasted vegetables and remaining is the recipe before you start–we promise it will be time

8. 8

   remove tough core from the base of each piece, and

9. 9

   cut into ½” wedges. Trim woody ends off asparagus.