|2 servings||calories per servings 773|
After our cook through in the test kitchen, the consensus was "Man, Chef Richards knows how to write a recipe!". This dish has been one of our favorite dishes to test so far. Not only is it colorful, but its beautifully simplistic way of preparing humble, somewhat unloved ingredients with classic technique elevates this dish into something extra special. If you've never tried roasted fennel or radishes, this dish is a must. All of the elements of this dish are cooked in one pan, meaning incredible flavor throughout.
Please read the entire recipe card before beginning.
Place 4 cups of water in a large bowl. Cut the garlic cloves in half. To the water add 2 tablespoons of kosher salt, honey and garlic cloves. Remove chicken from package and rinse with cold water to remove any excess liquid from the package. Place the chicken in the water ensuring the chicken is completely covered. Let stand at room temperature for 15 minutes. Note that chicken breast can stay in this liquid up to 2 days before using.
Preheat the oven to 375. Using a sharp knife, cut the fennel bulbs in half (or quarters if larger than 2” diameter). Sprinkle the cut part with a pinch of Kosher salt and let stand while preparing the dressing.
To make the Tarragon Dressing: In a mixing bowl combine mustard, sugar, apple cider vinegar and lemon juice with a wire whisk. Once completely mixed together, whisk in 2 tablespoons olive oil at a time. Repeat this step two more times. Roughly chop the tarragon and add it to the dressing.
Heat a large skillet to medium high heat on top of the stove. Remove the chicken from the water solution and place on paper towel to remove and excess liquid. (Liquid should be discarded at this point and not used again). Add the remaining 1 tablespoon of olive oil to the skillet. Season the chicken breast with 1 teaspoon of PeachDish salt and place skin side down into the skillet; ensuring you leave room for the other ingredients. Place the fennel salt side down and radishes in the skillet and sear for 5 minutes or until golden brown. Turn the fennel and chicken breast over and place the skillet in the oven for 10-15 minutes. Remove the skillet from the oven and let the skillet sit for 5 minutes before serving. Fully cooked, the chicken should be firm to the touch, and opaque throughout, resting juices should be clear-brown.
Serve the chicken, fennel and radishes on the same plate. Top them with resting juices, and a dressing as desired. Adjust seasoning to taste with remaining PeachDish salt. Enjoy!
Chef Todd Richards is an Atlanta chef known for his fried chicken. His restaurant, Richards' Southern Fried, opened the summer of 2016. Todd is also executive chef at White Oak Kitchen & Cocktails, and was formerly at the Ritz-Carlton Buckhead, The Shed in Glenwood Park, and The Pig & The Pearl at Atlantic Station. Chef Todd is self-taught and in 2013 was a James Beard Award Semi-Finalist for Best Chef: Southeast. He has also been a contestant on Iron Chef America. Todd's cooking elevates and promotes Southern cuisine and community.Learn More...