Another lovely recipe that starts with a store-bought rotisserie chicken. I love the lemon pepper variety of rotisserie chickens for this dish because it pairs very nicely with the white wine and anise-flavor of the fresh fennel. Simply shred the chicken and combine it with a quick braise or radishes, fennel, carrots and spring onions –all flavored with butter, white wine and the yummy flavor of fennel pollen for an added layer of flavor. I like to serve this dish over either white rice or rice noodles, but spaghetti squash would be another idea for a lower-carb option.
(To view this recipe, click on the blue title of the blog post above*)
Lemon Pepper Chicken with White Wine-Braised Vegetables
Ingredients:
- 4 cups shredded rotisserie chicken meat (preferably lemon pepper flavored)
- 1 Tablespoon extra virgin olive oil
- 2 Tablespoons unsalted butter
- 4 spring onions or 4 scallions, thinly sliced
- 3 carrots, thinly sliced
- 1 cup radishes, sliced
- 2 fennel bulbs, sliced into half moons
- Salt and pepper
- ½ teaspoon fennel pollen
- 1 cup white wine
- ½ cup chicken broth
- White rice or egg noodles, cooked–for serving
Directions:
- Heat the oil and the butter in a Dutch oven over medium heat. Add in the onions, radishes, carrots and fennel and season with ½ teaspoon salt and ¼ teaspoon black pepper. Sauté for 10 minutes, or until the vegetables are slightly tender. Add in the fennel pollen and stir. Add in the white wine and broth, reduce the heat to medium-low and cook for 15 minutes or so, until the veggies are very tender. Adjust the seasonings if necessary. Add in the shredded chicken and cook until heated through.
- Serve over rice or egg noodles.
Tagged: braised vegetables, butter, carrots, chicken, fennel, garlic, lemon pepper chicken, radishes, vegetables, white rice, white wine
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