Fennel casserole with chicken breast

Ingredients for 4 servings:

• 2 bulbs of fennel, 400 g each
• 30 g butter or margarine
• 8 tbsp stock (vegetable stock from the jar)
• 150 g spring onions
• 500 g potatoes
• 600 g chicken breast fillet(s)
• 30 g clarified butter
• 1 cup whipped cream
• 1 cup crème fraîche
• 50 g Parmesan, grated
• salt and pepper
• Fat for the casserole dish

Instructions

Working time approx. 45 minutes; Total time approx. 45 minutes

Clean the fennel bulbs, reserving some of the green parts for garnish. Wash and quarter. Briefly sauté the fennel in hot butter or margarine. Add the vegetable stock and sauté everything for about 8 minutes. Wash, trim, and slice the spring onions. Add them to the fennel for the last 2 minutes. Peel and wash the potatoes, and slice them thinly, ideally using a cucumber slicer. Wash the chicken and pat dry. Halve lengthwise, then season with salt and pepper. Fry in hot clarified butter for 2 minutes on each side. Brush a shallow, ovenproof casserole dish with a little fat. Layer the prepared ingredients as desired and season to taste. Mix together the cream, crème fraîche, and Parmesan. Season with salt and pepper and pour over the fennel casserole. Bake in a preheated oven at 200°C for about 40 minutes. Serve garnished with the fennel greens. Tip: Prepare the casserole in a wide, shallow dish. This will give you more of the popular golden crust, and the casserole will cook better in the center than in a tall dish.