Provencal Chicken And Fennel
From bluewaterandsand 15 years ago
- 30 minutes to make
- Serves 6
I got this one out of my Mayo Clinic book. I didn't think that I would like it but I did. It was very tasty.
Ingredients
- 6 small fennel bulbs, (3lbs.), trimmed shopping list
- 2 tomatoes, diced or 14 1/2-oz. canned diced, drained shopping list
- 1/4 cup dry white wine shopping list
- 1 Tbsp. grated orange zest shopping list
- 3 garlic cloves, minced shopping list
- 2 tsp. balsamic vinegar shopping list
- 1/8 tsp. red pepper flakes shopping list
- 6 skinless, bone-in chicken breast halves, trimmed of visible fats shopping list
- 2 Tbsp. fresh flat-leaf parsley, chopped shopping list
How to make it
- Cut each fennel bulb in half lengthwise through the base. Cut each half into 4 wedges.
- In a large nonstick skillet, or a pot, combine the tomatoes, wine, orange zest, garlic, vinegar and pepper flakes. Cook over medium heat, stirring occasionally, until the mixture comes to a boil. Reduce heat to medium low.
- Arrange the chicken and fennel over the tomato mixture, spooning a bit of the sauce over them. Cover and cook until the chicken is opaque throughout and the fennel is tender, about 25 minutes. Using a slotted spoon, transfer the chicken and vegetables to a warmed platter.
- Increase heat to high and cook the sauce, stirring occasionally, until the sauce has thickened slightly, about 5 minutes. Spoon the sauce over the chicken and vegetables and sprinkle with parsley.
- To serve, divide among individual plates.
The Rating
Reviewed by 4 people-
ok ill try it thank you
minitindel
in THE HEART OF THE WINE COUNTRY loved it
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SOUNDS GOOD.THX FOR THE POST.HAVE A NICE DAY.BYE.
angieaugusta
in Adelaide loved it
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I am like Maggie. I love roasted fennel but do not have much experience with it other than that. Thanks for giving me a new idea.... Jim
jimrug1
in Peoria loved it
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