Garlic Grilled Chicken with Fennel-Tarragon Sauce
For dinner we had Garlic Grilled Chicken with Fennel-Tarragon Sauce made with my Garlic Confit served with charred tomato bread.
- 1 bulb fennel, cored and sliced, plus 2 tablespoons finely chopped fronds, for garnish
- 1 small Meyer lemon or 1/2 organic lemon, sliced
- Chicken stock
- 3 tablespoons pasted Garlic Confit (recipe follows), plus more for the bread
- 2 or 3 tablespoons garlic oil (from Garlic Confit), plus more for coating the chicken
- Juice of 1 lemon
- 2 tablespoons Dijon mustard
- 3 tablespoons fresh tarragon, chopped
- Sea salt and black pepper
- 4 skinless, boneless chicken breast halves
- 1 red Fresno chile, seeded and finely chopped, or 1 teaspoon red pepper flakes
- 2 tablespoons fresh thyme, chopped
- 1 teaspoon fennel seeds
- Scallions, thinly sliced on an angle, for garnish
- 1/2 loaf ciabatta bread, split in half and charred on the grill or grill pan
- 1 tomato, halved
In a medium saucepan, combine the sliced fennel, sliced lemon, and just enough stock to cover. Bring to a boil, then reduce to a simmer and cook until very tender, 12 to 15 minutes.
Reserving the cooking liquid, drain and transfer the fennel and lemon to a blender. Add the garlic paste, 1/4 to 1/3 cup garlic oil, about 1/2 cup of the reserved cooking liquid, the lemon juice, mustard, and tarragon, and season with salt and pepper. Puree until a smooth, thick sauce forms; add a splash of cooking liquid as necessary until just pourable. Set aside.
Preheat a grill to medium or medium-high. Dress the chicken with just enough garlic oil to coat. Season the chicken with the chile, thyme, fennel seeds, and salt and pepper. Grill until the juices run clear, flipping once, about 12 minutes total.
Slice the chicken on an angle, top with the fennel-tarragon sauce and garnish with scallions and fennel fronds.
Slather the charred bread with garlic paste and rub the tomato over the toasted bread. Cut into pieces and serve with the chicken.