Caputo’s Chicken & Fennel Au Gratin

butter for greasing baking dish
2 fennel bulbs, trimmed
4 skinless boneless chicken breast halves, cut into large cubes
Bechamel sauce
salt and freshly ground black pepper to taste

Preheat the oven to 350 degrees. Grease a baking dish with the butter, Bring enough
water m a pan to cover the femel bulbs to a boil. Add the fennel bulbs and blanch for about 5
minutes, then drain well. Slice the fennel and spread out in the buttered baking dish. Top with
the chicken and season with salt and pepper. Spoon the Bechamel sauce over the chicken and
bake for about 30 minutes, or until the chicken is done and the sauce is golden brown.

Bechamel Sauce
1/4cup butter
1/4cup all purpose flour
2 1/4 cups milk
pinch of nutmeg
salt and freshly ground black pepper to taste

Melt the butter in a pan over medium heat. Whisk in the flour, cook for about 3
minutes, do not allow the mixture to brown. Pour in the milk, whisking constantly until it starts
to bubble. Season with nutmeg, salt and pepper, lower the heat and simmer very gently for
about 20 minutes or until the floury, taste is gone. Keep warm until needed for the recipe.