Grilled Chicken Breast with Two Kinds of Fennel

For the grilled chicken breast, divide the two large fennels in half and then cut into them. Roughly dice one fennel. Salt the two chicken breasts, place them on a tray and put them in the oven at 200° C.

In the hot pan sprinkle the 50g of sugar and caramelize. (The sugar becomes liquid and brown) In the meantime, add the fanned fennel to the chicken pieces and then pour some oil over everything.

Now deglaze the liquid caramel with 250 ml of red wine, then add the coarsely chopped fennel, 1 sprig of thyme and the pearl onion. Bring everything to a boil, then reduce heat until there is only a little liquid left.

When the chicken pieces and fennel have taken on some color, sprinkle with the spice mixture, or just paprika, salt or pepper and finish grilling. Serve the grilled chicken breast with two kinds of fennel right away.

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