A gift for new customers
Tap the coupon – we'll add the discount for your first order straight to your basket.
Valid for your first order.
Greek Lemon Chicken with Fennel | In 20 Min.
(0)
20 min
Quick
Knuspr-Küche
Zarte Hähnchenbruststücke, goldbraun angebraten und mit feinem Fenchel, Knoblauch, Weißwein und frischer Zitrone geschmort. Vollendet mit cremig geschmolzenem Feta und frischem Dill – der kretische Klassiker Kotopoulo me Maratho in nur 20 Minuten auf deinem Tisch.
Preparation method
Preparation
Pat the chicken breast fillet dry and cut into bite-sized pieces. Trim the fennel, set aside the tender fennel fronds for garnish, remove the core, and slice or shave the bulb into thin strips. Peel and finely chop the garlic cloves. Wash the lemon in hot water, finely grate some zest, and squeeze 2 tablespoons of juice.
Cooking in the Pan
Heat the extra virgin olive oil in a large pan over medium-high heat. Add the chicken pieces, season with fine table salt and ground black pepper, and sear all over for about 4 minutes until lightly browned. Then briefly transfer to a plate.
Add the thin fennel strips to the same pan and sauté over medium heat for 3 to 4 minutes until the fennel turns slightly translucent and tender. Add the chopped garlic and dried oregano, cooking for another minute.
Chef's tip
The combination of the subtle anise note of the fennel, fresh dill, and sunny lemon is a true Greek insider tip from the island of Crete (Kotopoulo me Maratho).
If you prefer not to use white wine, you can use the same amount of light chicken or vegetable broth instead, along with an extra splash of lemon juice.
30 min
Under an hour
