Instructions
Follow the steps and taste along the way.
Prepare the vegetables
Preheat the oven to 220 °C. Trim the fennel, cut it in half, and slice it into wedges about 1.5 cm thick. Cut the onion into wedges. Arrange them on a baking sheet and toss with 15 ml olive oil, 3 g salt, and 0.5 g black pepper.
Partially roast the fennel
Place the baking sheet in the oven and roast the vegetables for 15 minutes, until the edges of the fennel begin to turn golden. Meanwhile, pat the chicken breasts dry with a paper towel, then season both sides with the remaining 2 g salt and the remaining black pepper.
Brown the chicken breasts
Heat 10 ml olive oil in a pan. Cook the chicken breasts over medium-high heat for about 2 minutes on each side, until a golden-brown crust forms; they do not need to be cooked through yet.
Add the beans and grapes
Finely chop the garlic. Arrange the beans and whole grapes over the partially roasted fennel and onion, add the garlic, and pour in 150 ml water. Stir gently so the vegetables do not fall apart, then add the remaining 1 g salt. Place the browned chicken breasts on top. Bake for 12 to 18 minutes, until the thickest part of the chicken reaches 74 °C.
Finish with lemon and sage
Wash the lemon, finely grate its zest, and squeeze out 25 ml juice. Chop the sage. Mix the lemon zest and juice with the sage and the remaining 10 ml olive oil. Let the cooked chicken rest for 5 minutes, then drizzle it with the dressing and serve with the beans, fennel, and pan juices.
