This main dish garnishes chicken filet with a mandarin-and-tomato sauce and some fresh fennel shavings.
Anatomy of this recipe
Mandarin and tomato share floral and citrus aromas and combine well in a sauce. Fennel highlights the spicy notes of the mandarin and the yoghurt plays on the creamy, coconut & peachy notes of the mandarin.
Yoghurt, being both fatty and fresh, balances the sweet and sour sauce.
“The combination of anise (fennel) with citrus (orange) is a classic one in the French cuisine. For example in bouillabaisse. For this recipe we replaced the orange by the mandarin adding more floral, spicy and woody notes.”
Preparations (4 persons)
- 100 g Chicken fonds
- 50 g 100% Mandarin , Les vergers Boiron
- 75 g Tomato , Les vergers Boiron
- 2 g Chili pepper , chopped
- Roasted garlic puree
- Q.S. Tomato paste
- Q.S. Basil
Mix all ingredients. Reduce on low heat according to the desired thickness. Season to taste.
- 2 Chicken fillet
Season the chicken breasts with salt and pepper. Color in hot butter. Finish the cooking in a preheated oven at 150°C. Cut the chicken fillets in half.
- 0,5 Bulb fennel
- Cilantro , chopped
- Olive oil White wine vinegar
Cut the fennel with a mandolin into thin slices. Season with olive oil, lemon juice, salt and pepper.
- Q.S. Yoghurt
Put half a chicken fillet on a plate. Season with sea salt and pepper. Spoon some sauce round the meat. Put some fennel salad on the meat. Finish with some yoghurt.