ingredients

2 onions
bulbous fennel
2 poultry supremes with skin
2 lemons with salt
lightened chicken broth
salt
olive oil

Equipment

1 knife
1 cutting board
1 casserole with lid
1 mandolin
1 circle

Steps

Step 1

Preparation of lemons with salt: cut lemons into quarters; remove the flesh; refine the lemon remaining by removing the bitterness (the layer between the flesh and the skin) to keep only the skin of the lemon.

2nd step

Preparation of the poultry: "contize" the supreme, that is to say put under the skin and in the flesh the barks of salt lemon. Book.

Step 3

Preparation of the vegetables: peel the onion, then slice it. Prepare the fennel bulb: cut the branches (reserve some for the presentation of the finished dish); cut the bulb thus cleaned in 2; grate the fennel in thin strips using the mandolin.

Step 4

Cooking: put a drizzle of olive oil in the bottom of the casserole; season the meat with salt (no pepper, which gives a bitterness when cooked). Stain the supreme poultry, skin side first (allows to grasp the meat), then all sides (even on the edge). Remove the meat and reserve it.

With the excess, sweat the vegetable mixture (onions and fennel) while stirring (the fennel makes it possible to give an anise taste to the recipe). Add the supremes on the vegetable bed (once they have sweated well); pour the lighter poultry broth; cover, lower the thermostat to 5 and simmer for 20 min.

Step 5

Dressing plates: cooking done, drain poultry; pick up the vegetables and place them in the center of the plate with a circle; cut the poultry in half; remove the circle and place the 2 supreme pieces straddling the vegetables. Finish the presentation by adding a few slices of lemon salt and one or two green branches of fennel. It's ready !

tips

You will find salt lemons in specialized shops in Tunisian or Moroccan department.

To avoid crying when peeling the onion, simply cut the hay last.

For the fennel to reject its water of vegetation, it is necessary to salt before making it sweat