Provencal Grilled Chicken Breasts and Fennel
Cuisine: French
Prep time: 
Cook time: 
Total time: 
Serves: 4
  • 2 lbs boneless, skinless chicken breasts
  • 2 T Herbes de Provence
  • 1 T Maldon salt or another flaky sea salt
  • ½ tsp. saffron
  • 3 cloves garlic
  • 3 T olive oil
  • ½ c. dry vermouth
  • zest from 1 orange
  • 2 bulbs fennel
  • additional olive oil, salt, and herbes de provence
  1. Cut the chicken in half lengthwise to make thin pieces of chicken -- this helps them grill more evenly.
  2. In a small bowl, combine the salt, herbes de provence and saffron. Rub the mixture all over both sides of the chicken breast.
  3. In a dish, arrange the chicken breasts, then pour in wine and olive oil. Mince the garlic and scatter over the top, sprinkle on the orange zest. Let sit at least 30 minutes, but up to a day (in the refrigerator, natch.)
  4. Remove the green parts from the fennel. Thickly slice the bulbs lengthwise, brush each piece with olive oil, and sprinkle with salt and herbes de provence.
  5. Grill the chicken and the fennel over medium heat (the fennel takes longer than the chicken and retains some crunch).
  6. Serve with sliced fennel, brushed with evoo and grilled.
Recipe by The Domestic Front at