Braised Chicken Breast with Artichoke and Fennel
This dish has been optimized for 7 servings. Quantity and times may need to be varied. Here you can find more information about adjusted portion sizes: here
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Step 1 of 7
Chop the onion, fennel, artichokes and dried tomatoes and braise in a casserole with olive oil and rosemary. Do not brown.
Step 2 of 7
Season the chicken breasts with rosemary and black pepper and add to the vegetables.
Step 3 of 7
Add the MAGGI® Chicken Bouillon Less salt cubes and water. Bring it to a boil.
Step 4 of 7
Cover the pot and place in 220°C oven for about 8 to 9 mins.
Step 5 of 7
Remove the chicken breasts and cut into thin slices. Completely reduce the cooking liquid over medium heat.
Step 6 of 7
Add the parsley to the vegetables and add the balsamic vinegar.
Step 7 of 7
Arrange the vegetables in the center of the serving dish and place the chicken breasts on top. Pour some sauce over and garnish with rosemary.