Roasted chicken and fennel
Uncooked boneless skinless chicken breast(s)
1 tsp, divided
Crushed red pepper flakes
Uncooked red onion(s)
1 large, thinly sliced
Uncooked fennel bulb(s)
1 medium, thinly sliced (reserve greens for garnish)
- Preheat oven to 425ºF.
- Rub 1/2 teaspoon of salt and red pepper flakes on both sides of chicken.
- Place onion and fennel on bottom of a roasting pan; place chicken on top. Add wine and roast until chicken is cooked through, about 20 minutes. Remove chicken from pan; stir vegetables and place back in oven. Reduce oven to 325ºF; roast vegetables, uncovered, until completely caramelized, about 35 to 40 minutes more.
- Roughly shred chicken with two forks.
- When vegetables are done, remove pan from oven and add chicken; toss well to coat. Drizzle with oil and season to taste with remaining salt; toss to coat. Garnish with fennel greens. Yields about 1 1/4 cups per serving.