{"id":4222,"date":"2020-11-08T09:55:00","date_gmt":"2020-11-08T15:55:00","guid":{"rendered":"https:\/\/www.kevskitchen.com\/?p=4222"},"modified":"2020-10-24T12:49:29","modified_gmt":"2020-10-24T17:49:29","slug":"chicken-onion-fennel","status":"publish","type":"post","link":"https:\/\/www.kevskitchen.com\/?p=4222","title":{"rendered":"Chicken Onion Fennel"},"content":{"rendered":"\n<figure class=\"wp-block-image size-large\"><img loading=\"lazy\" decoding=\"async\" width=\"1024\" height=\"768\" src=\"https:\/\/www.kevskitchen.com\/wp-content\/uploads\/2020\/10\/Chicken-Onion-Fennel-1024x768.jpg\" alt=\"\" class=\"wp-image-4227\" srcset=\"https:\/\/www.kevskitchen.com\/wp-content\/uploads\/2020\/10\/Chicken-Onion-Fennel-1024x768.jpg 1024w, https:\/\/www.kevskitchen.com\/wp-content\/uploads\/2020\/10\/Chicken-Onion-Fennel-300x225.jpg 300w, https:\/\/www.kevskitchen.com\/wp-content\/uploads\/2020\/10\/Chicken-Onion-Fennel-768x576.jpg 768w, https:\/\/www.kevskitchen.com\/wp-content\/uploads\/2020\/10\/Chicken-Onion-Fennel-1536x1152.jpg 1536w, https:\/\/www.kevskitchen.com\/wp-content\/uploads\/2020\/10\/Chicken-Onion-Fennel-2048x1536.jpg 2048w\" sizes=\"(max-width: 1024px) 100vw, 1024px\" \/><\/figure>\n\n\n\n<p>The ground spices in hot oil can get a little smoky, but it&#8217;s worth it for the result. Crank up the range hood and get cooking!<\/p>\n\n\n\n<p><strong>Time: 45 minutes<\/strong><\/p>\n\n\n\n<p><strong>Serves: 2<\/strong><\/p>\n\n\n\n<p><strong>Ingredients:<\/strong><\/p>\n\n\n\n<p>500g boneless skinless chicken breasts (two large pieces)<br>10g salt<br>20g cold-pressed avocado oil (or other cold-pressed neutral-flavoured oil)<br>1g ground thyme<br>1g ground sage<br>1g white pepper<br>2 onions &#8211; peeled and thinly sliced<br>2 fennel bulbs &#8211; thinly sliced<br>250g chicken stock<br>15g fresh lemon juice<\/p>\n\n\n\n<p><strong>Preparation:<\/strong><\/p>\n\n\n\n<p><br>Sprinkle five grams of the salt on both sides of the chicken and set aside.<\/p>\n\n\n\n<p>Place a large frying pan on medium heat and add the oil.<\/p>\n\n\n\n<p>When the oil is hot, add the thyme, sage, and pepper, stirring constantly for five seconds.<\/p>\n\n\n\n<p>Add the chicken breast. Cook for five minutes per side, then cover until the internal temperature reaches 74C. Set the chicken aside to keep warm.<\/p>\n\n\n\n<p>Add the onion and fennel to the pan. Sprinkle with the remaining salt. Cook, stirring occasionally for five minutes.<\/p>\n\n\n\n<p>Add the stock and lemon juice, stirring occasionally for five minutes. Remove from heat.<\/p>\n\n\n\n<p>Serve the chicken on top of the onion and fennel, topped with the sauce.<\/p>\n\n\n\n<p><a href=\"https:\/\/www.kevskitchen.com\/wp-content\/uploads\/2020\/10\/Chicken-Onion-Fennel.pdf\">Get the PDF and nutriton info<\/a><\/p>\n","protected":false},"excerpt":{"rendered":"<p>The ground spices in hot oil can get a little smoky, but it&#8217;s worth it for the result. Crank up the range hood and get&hellip; <\/p>\n","protected":false},"author":1,"featured_media":4227,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[14,3],"tags":[],"jetpack_featured_media_url":"https:\/\/www.kevskitchen.com\/wp-content\/uploads\/2020\/10\/Chicken-Onion-Fennel-scaled.jpg","_links":{"self":[{"href":"https:\/\/www.kevskitchen.com\/index.php?rest_route=\/wp\/v2\/posts\/4222"}],"collection":[{"href":"https:\/\/www.kevskitchen.com\/index.php?rest_route=\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/www.kevskitchen.com\/index.php?rest_route=\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/www.kevskitchen.com\/index.php?rest_route=\/wp\/v2\/users\/1"}],"replies":[{"embeddable":true,"href":"https:\/\/www.kevskitchen.com\/index.php?rest_route=%2Fwp%2Fv2%2Fcomments&post=4222"}],"version-history":[{"count":1,"href":"https:\/\/www.kevskitchen.com\/index.php?rest_route=\/wp\/v2\/posts\/4222\/revisions"}],"predecessor-version":[{"id":4228,"href":"https:\/\/www.kevskitchen.com\/index.php?rest_route=\/wp\/v2\/posts\/4222\/revisions\/4228"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/www.kevskitchen.com\/index.php?rest_route=\/wp\/v2\/media\/4227"}],"wp:attachment":[{"href":"https:\/\/www.kevskitchen.com\/index.php?rest_route=%2Fwp%2Fv2%2Fmedia&parent=4222"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/www.kevskitchen.com\/index.php?rest_route=%2Fwp%2Fv2%2Fcategories&post=4222"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/www.kevskitchen.com\/index.php?rest_route=%2Fwp%2Fv2%2Ftags&post=4222"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}