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Prep Time: 35 Minutes Cook Time: 50 Minutes |
Ready In: 85 Minutes Servings: 6 |
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Ingredients:
4 bacon, strips chopped |
1 (3 1/2-4 lb) chicken, cut up, skin removed |
1/2 teaspoon salt |
1/2 teaspoon pepper |
2 fennel bulbs, sliced |
2 medium onions, chopped |
6 garlic cloves, minced |
3/4 cup white wine or 3/4 cup reduced-sodium chicken broth |
1/4 cup lemon juice |
1 tablespoon grated lemon peel |
2 bay leaves |
2 teaspoons dried thyme |
1 pinch cayenne pepper |
3 tablespoons capers, drained |
Directions:
1. In a large skillet, cook bacon over medium heat until crisp. Remove to paper towels with a slotted spoon. Reserve 1 tbsp drippings.
2. Sprinkle chicken with salt and pepper. Brown chicken on all sides in reserved drippings; remove and keep warm. Add fennel and onions to the pan; cook and stir for 3 minutes. Add garlic; cook 2-3 minutes more or until the onions are tender.
3. Stir in the wine, lemon juice, lemon peel, bay leaves, thyme, and cayenne, Return chicken to the pan and bring to a boil. Reduce heat; cover and simmer for 20-25 minutes or until chicken juices run clear. Remove chicken and keep warm. Reduce the fennel mixture by cooking, uncovered, for 8-10 minutes, or until slightly thickened, stirring occasionally. Discard bay leaves. Serve sauce with chicken.
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