Chicken with olives, fennel, tomatoes and pearl onions. Along with sauteed brussel sprouts and pureed celeriac root.

This meal is quite elegant! I served this for the family when they had 2 VIP guests over. Everything is simple, the chicken is moist and the colors are great! I served this with a salad of arugula, endive and radicchio with shaved (high quality) parmesan and a light vinaigrette. This recipe serves 2-4 easily.

CHICKEN:
2 chicken breasts, skin and bone on
1 cup all purpose flour
1 TBLS butter
1 TBLS extra virgin o.o.
1 cup dry white wine
1 fennel bulb, julienne 1/2 inch
1/4 cup whole cherry tomatoes
1/2 cup whole, fresh pearl onions
2 cloves garlic, whole
1 1/2 cups chicken broth - hot

Rinse chicken and pat dry. Season with salt and pepper. Dredge chicken in flour and dust off excess. Heat butter and oil in a large saute pan until butter begins to brown. Place chicken skin side down and sear for 5 minutes, or until golden brown. Turn over and sear another 3 minutes. Add wine, cook down for 2 minutes. Add fennel, tomaotes, onions and garlic. Cook on med. heat until wine almost evaporated. Add hot chicken broth and bring to a slow simmer. Partially cover and cook for about 20 minutes, or until chicken is cooked through. If broth begins to evaporate, add more.

CELERIAC puree:
2 heads celeriac (celery root), peeled, large dice
1 yellow potato, peeled, large dice
1 TBLS butter
salt and pepper

In pot, place celeriac, potato and cover with salted water. Bring to boil until cooked through. About 10 mins. Drain. In food processor, blend with butter, season with salt and pepper.
Keep warm in 200* oven until service.

BRUSSEL SPROUTS:
1 lb brussel sprouts, julienned
1TBLS butter or olive oil. (Butter has better flavor here)

In a large saute pan, heat butter or oil on med heat. Add brussel sprouts and salt and pepper. Sauted for about 5-7 minutes, or until al dente.
Keep warm in 200* oven until service.