Provencal Chicken and Fennel |
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Prep Time: 25 Minutes Cook Time: 30 Minutes |
Ready In: 55 Minutes Servings: 6 |
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Another recipe from the Mayo Clinic Williams-Sonoma Cookbook. Ingredients:
3 lbs fennel bulbs, trimmed (approx 6 small) |
2 tomatoes, diced or 1 (14 1/2 ounce) can diced tomatoes, drained |
1/4 cup dry white wine |
1 tablespoon grated orange zest |
3 cloves garlic, minced |
2 teaspoons balsamic vinegar |
1/8 teaspoon red pepper flakes |
6 bone-in skinless chicken breast halves (fat trimmed) |
2 tablespoons fresh flat-leaf parsley, chopped |
Directions:
1. Cut each fennel bulb in half lengthwise through the base.
2. Cut each half into 4 wedges.
3. In a large nonstick frying pan, combine the tomatoes, wine, orange zest, garlic, vinegar, and pepper flakes.
4. Cook over medium heat, stirring occasionally, until the mixture comes to a boil.
5. Reduce heat to medium low.
6. Arrange the chicken and fennel over the tomato mixture, spooning a bit of the sauce over them.
7. Cover and cook until the chicken is opaque throughout and the fennel is tender, about 25 minutes.
8. Using a slotted spoon, transfer the chicken and vegetables to a warmed platter.
9. Increase the heat to high and cook, stirring occasionally, until the sauce has thickened slightly, about 5 minutes.
10. Spoon the sauce over the chicken and vegetables and sprinkle with the parsley.
11. Serve and enjoy.
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