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Prep Time: 35 Minutes Cook Time: 0 Minutes |
Ready In: 35 Minutes Servings: 6 |
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Fennel adds to the flavor of this wonderful chicken dish, along with lemon, capers, wine, spices and a bit of bacon. Serve with a colorful salad or veggie for a special meal. Ingredients:
4 bacon strips, chopped |
1 broiler/fryer chicken (3-1/2 to 4 pounds), 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 reduced-sodium chicken broth |
1/4 cup lemon juice |
1 tablespoon grated lemon peel |
2 bay leaves |
2 teaspoons dried thyme |
pinch cayenne pepper |
3 tablespoons capers, drained |
Directions:
1. In a large nonstick skillet, cook bacon over medium heat until crisp. Using a slotted spoon, remove to paper towels; drain, reserving 1 tablespoon 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 3-4 minutes or until onions are tender. Add garlic; cook 1 minute longer.
3. Stir in the wine, lemon juice and peel, bay leaves, thyme and cayenne. Return chicken to the pan. Bring to a boil. Reduce heat; cover and simmer for 20-25 minutes or until chicken juices run clear. Remove chicken and keep warm.
4. Cook the fennel mixture, uncovered, for 8-10 minutes or until slightly thickened, stirring occasionally. Stir in capers and reserved bacon. Discard bay leaves. Serve with chicken. Yield: 6 servings.
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