Chicken With Fennel Tomato and Tarragon Vinegar |
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Prep Time: 15 Minutes Cook Time: 0 Minutes |
Ready In: 15 Minutes Servings: 4 |
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Cooking Light. Ingredients:
1 teaspoon olive oil |
8 boneless skinless chicken thighs (about 1 pound) |
1/2 teaspoon salt, divided |
1/4 teaspoon fresh ground black pepper, divided |
2 fennel bulbs, trimmed and quartered |
3 garlic cloves, minced |
1 (14 ounce) can reduced-sodium fat-free chicken broth |
1/3 cup tarragon vinegar |
2 fresh tarragon sprigs |
2 cups chopped seeded peeled tomatoes |
1 tablespoon whipping cream |
1/2 teaspoon sugar |
fresh tarragon sprig (optional) |
Directions:
1. Heat oil in a large nonstick skillet over medium-high heat. Sprinkle chicken with 1/4 teaspoon salt and 1/8 teaspoon pepper.
2. Add chicken to pan; cook 3 minutes on each side. Remove from pan. Add fennel; cook 5 minutes, turning to brown.
3. Remove from pan. Add garlic; sauté 30 seconds. Add broth, vinegar, and 2 tarragon sprigs, scraping pan to loosen browned bits.
4. Bring to a boil. Add fennel; cover, reduce heat, and simmer 7 minutes.
5. Add chicken; cover and simmer 10 minutes.
6. Remove chicken and fennel from pan, and keep warm.
7. Add 1/4 teaspoon salt, 1/8 teaspoon pepper, tomato, cream, and sugar to pan; bring to a boil.
8. Cook until reduced to 1 cup (about 10 minutes), stirring frequently.
9. Serve over chicken and fennel. Garnish with additional tarragon sprigs, if desired.
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