Poulet sauté au Fenouil (Sautéed Chicken with Fennel, Glazed with Sauce Mornay)

Ingredients

• chicken
• butter
• cream
• tuberous fennel
• sauce Mornay made with essence de volaille

Instructions

1. Stiffen the chicken in butter.
2. Deglaze with cream.
3. Add the fennel quarters, turned into the shape of large cloves of garlic and well blanched.
4. Cover and complete the cooking of the chicken and the fennel in the oven.
5. Dress the pieces of fennel in a crown in an oval earthenware dish and arrange the pieces of chicken in the middle, one beside the other.
6. Nap the whole with sauce Mornay made with essence de volaille and glaze briskly.