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SERVES 4
4 skinless, boneless chicken breasts
1 large fennel bulb (about 320g/11oz), quartered and sliced
320g/11oz carrots, cut into batons
bunch of spring onions, thinly sliced
25g/1oz butter
2 garlic cloves, crushed
250ml/9fl oz/1 cup crème fraîche
125ml/4½fl oz/½ cup white wine
1 tsp Dijon mustard
salt and freshly ground black pepper
new potatoes or brown rice, to serve
Preheat the oven to 190°C/375°F/Gas 5. Put the chicken breasts in a large baking dish. Nestle the fennel and carrots around the chicken breasts and sprinkle the spring onions over the top. Melt the butter in a pan and gently fry the garlic for about 1 minute. Stir in the crème fraîche, wine and mustard and season to taste with salt and pepper. Pour the mixture over the chicken and vegetables, then bake for 20–25 minutes until the chicken is cooked through and the vegetables are tender. Serve with new potatoes or brown rice.