Broiled Chicken

If cooking is made to seem hard, then people won't cook no matter how delicious a dish may be. But once they prepare something simple and it comes out well, they have a sense of pride and confidence — and that virtually guarantees they'll be back in the kitchen to try something else. Broiling is one technique that illustrates that concept nicely. It is such a straightforward way of cooking, and almost everyone has a broiler. Plus, broiling can be applied to different types of dishes; in this menu, it's used for the chicken, the vegetables and the dessert. BROILING DEFINED To cook food directly under a radiant heat source WEIR'S BROILING TIPS Depending on its thickness, meat or fish cooked in a broiler should be three to five inches from the heat source. The food should be placed on the broiler pan in a single layer, browned on one side, then turned with tongs (not a fork) so that no juices are lost. Broiled Chicken with Thyme, Fennel, and Peppers Melted butter laced with thyme, fennel seeds and lemon peel is drizzled over the chicken for terrific flavor. The fennel bulbs and bell peppers, both of which are also broiled, add a lot of color and taste. Pour a Sauvignon Blanc to accompany this dish. 3 small fennel bulbs (about 2 3/4 pounds), trimmed, quartered lengthwise 3 red bell peppers, cut into 1-inch-wide strips 2 tablespoons olive oil (preferably extra-virgin) 3 teaspoons chopped fresh thyme 6 boneless chicken breasts 2 tablespoons (1/4 stick) butter 2 teaspoons finely grated lemon peel 1 teaspoon fennel seeds, crushed Fresh thyme sprigs (optional) Cook fennel bulbs in large saucepan of boiling salted water until crisp-tender, about 8 minutes. Drain; cool. Toss fennel, bell peppers, olive oil and 1 teaspoon chopped thyme in large bowl to coat. Season to taste with salt and pepper. (Can be made 1 day ahead. Cover and refrigerate.) Preheat broiler. Using mallet or rolling pin, pound each chicken breast between sheets of plastic to 1/2-inch thickness. Sprinkle chicken with salt and pepper. Place chicken, skin side down, on broiler pan.

Watching closely, broil chicken 4 to 5 inches from heat source until golden brown and almost cooked through, about 5 minutes. Remove broiler pan from oven. Pour off any pan drippings. Using tongs, turn chicken over and broil until skin is golden brown and chicken is cooked through, about 4 minutes longer. Transfer chicken to platter. Tent with foil to keep warm. Pour off any additional pan drippings.

Working in 2 batches, arrange peppers and fennel in single layer on broiler pan. Broil until vegetables begin to brown and peppers and tender, about 2 minutes per side. Transfer vegetables to platter with chicken. Meanwhile, melt butter in heavy small saucepan over medium-low heat. Mix in remaining 2 teaspoons chopped thyme, lemon peel and fennel seeds. Season to taste with salt and pepper. Drizzle butter mixture over chicken. Garnish chicken with thyme sprigs, if desired, and serve. Makes 6 servings.