Total Time
55mins
Prep 25 mins
Cook 30 mins

Another recipe from the Mayo Clinic Williams-Sonoma Cookbook.

Ingredients Nutrition

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.
Most Helpful

4 5

This is a really good, healthy recipe. I think next time I would brown the chicken before adding to the mixture.

5 5

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.

5 5

Ive made this recipe numerous times (I have the cookbook) it is fantastic