Ginger Chicken With Tomatoes |
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Prep Time: 25 Minutes Cook Time: 15 Minutes |
Ready In: 40 Minutes Servings: 6 |
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Serve over steamed brown or white rice. Ingredients:
1 tablespoon olive oil |
6 chicken thighs, boneless and skinless |
1 large onion, halved and sliced |
1 fennel bulb, root trimmed and bulb thinly sliced (1 cup) |
2 tablespoons fresh ginger, peeled and grated |
1 tablespoon sugar |
1 (14 1/2 ounce) can diced tomatoes, undrained |
1/2 cup dry white wine (or chicken broth) |
1 tablespoon balsamic vinegar |
1/4 teaspoon ground black pepper |
Directions:
1. In a large skilet heat oil over medium heat. Add chicken and cook for 4 to 6 minutes, or until lightly browned, turning once halfway through cooking time. Remove chicken from skillet; set aside.
2. Add onion, fennel and ginger to skillet; cook and stir 4 minutes or until tender. Add sugar and cook, stirring, for 5 minutes. Add undrained tomatoes, wine (or broth), balsamic vinegar and pepper. Bring to a boil and add chicken back to skillet. Reduce heat, cover, and simmer for 20 minutes, or until chicken is tender and no longer pink.
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