Prep 25 mins
Cook 30 mins
Another recipe from the Mayo Clinic Williams-Sonoma Cookbook.
- 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
- Cut each fennel bulb in half lengthwise through the base.
- Cut each half into 4 wedges.
- In a large nonstick frying pan, 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 the heat to high and cook, stirring occasionally, until the sauce has thickened slightly, about 5 minutes.
- Spoon the sauce over the chicken and vegetables and sprinkle with the parsley.
- Serve and enjoy.
This is a really good, healthy recipe. I think next time I would brown the chicken before adding to the mixture.
Variations: I grill the chicken separately on a countertop grill, slice the chicken into strips, and serve it on top of the vegetables. I also add other vegetables from the farm co-op box, like string beans and yellow summer squash and mushrooms; and I shake in a half tsp of herbs de provence.
Ive made this recipe numerous times (I have the cookbook) it is fantastic