Chicken & Tomato Bisque

Recipe Directions

1. For best results, take the chicken out of the refrigerator 10 minutes before starting to cook. If you skip this step, you may need to cook the chicken longer than this recipe card indicates. Preheat your oven to 425 degrees fahrenheit.
2. Use scissors to cut open the package of chicken breast (a) and place on a plate. Season on both sides with a pinch of salt and pepper. Heat a skillet or saute pan over medium-high heat for 2 minutes. When the pan has warmed up, add 1 tbsp of oil or enough to coat the bottom of the pan. Place the chicken breast in the pan and sear for 2 minutes.
3. While the chicken is cooking, open the container of potatoes (b) and use the lid to drain the water from the container. When the chicken has cooked for 2 minutes, use tongs to flip the chicken over and sear for another 2 minutes. After searing the chicken, remove the pan from the heat and add the potatoes around the chicken (make sure each piece of potato is touching the pan).
4. Immediately return the pan to medium-high heat and add the fennel (c). Season with a pinch of salt and pepper. Gently stir to mix the fennel with the potatoes, then place the pan in your 425 degree oven and bake for 4 minutes.
5. After 4 minutes, remove the pan from the oven and use tongs to flip the chicken breast over. Stir the potatoes and fennel and return the pan to the oven for 3 minutes. After 3 minutes, remove the chicken breast from the pan and place on a cutting board to rest.
6. Return the pan of vegetables to the stove over medium-high heat. Cook the potatoes and fennel for 2 minutes stirring occasionally. After 2 minutes, turn the heat off and add the spinach (d) to the pan. Stir gently with a wooden spoon for 30 seconds or until the spinach is wilted.
7. Spoon the spinach, fennel and potatoes into your serving bowls (it’s ok if some remains in the pan). Then pour the bisque (e) into the pan. Put the pan over medium heat for 2 minutes to warm up the soup.
8. While the soup is warming, slice the chicken breast into 1/2 inch thick slices and place in your bowls on top of the potatoes and spinach. Use a large serving spoon to pour soup over the chicken and vegetables. Taste and add salt and pepper if you wish. Finish by sprinkling the sourdough croutons (f) over top.