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.

Reviews & Comments 5

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    " It was excellent "
    jimrug1 ate it and said...
    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
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  • irishiz 10 years ago
    Sounds wonderful - love fennel and always looking for recipes that use it. Thanks!
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  • maggiehc 10 years ago
    This sounds great! I never know what to do with fennel other than grill it.
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    " It was excellent "
    angieaugusta ate it and said...
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    " It was excellent "
    minitindel ate it and said...
    ok ill try it thank you
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