Chicken With Fennel and Garlic

This is kind of like the 40 clove chicken, but with fennel replacing half the garlic. The fennel has a very delicate flavour which goes great with the braised garlic..

• Ready In: 40 mins
• Serves: 4

Ingredients

• 2  lbs boneless skinless chicken breasts
• 1  fennel bulb (about 1 lb)
• 20  large garlic cloves, peeled (about 2 heads)
• 1⁄3 cup flour
• 1⁄4 teaspoon salt
• 1⁄4 teaspoon black pepper
• 2  tablespoons  vegetable oil
• 2  cups  chicken stock
• 1  cup white wine
• 1⁄2  a  lemon, juice of
• 2  tablespoons  chopped fresh dill (optional)

Directions

1. Cut the fennel bulb in half lengthwise and core; cut lengthwise into 1/4-inch thick slices. Chop up the fennel fronds and set aside separately.
2. In a shallow dish, combine flour, salt and pepper; dredge the chicken in just enough flour mixture to coat it all over.Reserve the remaining flour mixture for the sauce.
3. In a large shallow Dutch oven, heat the oil over medium-high heat and brown the chicken. Transfer the chicken to a plate.
4. Add the garlic to the pan and cook over medium heat, stirring, until golden, about 1 minute.
5. Add the chicken stock and wine; bring to boil, stirring and scraping up brown bits. Add the lemon juice and chopped fennel bulb; return the chicken and any accumulated juices to the pan.
6. Reduce heat, cover and simmer until the chicken is cooked through, about 20 minutes. Remove the chicken to a serving platter and cover with foil to keep warm.
7. Whisk the reserved flour mixture with 1/4 cup of cold water. Add into the pan, bring to a boil, reduce to medium-high heat and cook, whisking, until the sauce is thickened, about 5 minutes.
8. Stir in the chopped fennel fronds and dill; pour over the chicken, and serve.