Chicken With Fennel Tomato and Tarragon Vinegar

Cooking Light.

• Ready In: 30 mins
• Serves: 4

Ingredients

• 1  teaspoon olive oil
• 8  boneless skinless chicken thighs (about 1 pound)
• 1⁄2 teaspoon salt, divided
• 1⁄4 teaspoon fresh ground black pepper, divided
• 2  fennel bulbs, trimmed and quartered
• 3  garlic cloves, minced
• 1 (14 ounce) can  reduced-sodium fat-free chicken broth
• 1⁄3 cup tarragon vinegar
• 2  fresh tarragon sprigs
• 2  cups  chopped seeded peeled tomatoes
• 1  tablespoon  whipping cream
• 1⁄2 teaspoon sugar
•  fresh tarragon sprig (optional)

Directions

1. Heat oil in a large nonstick skillet over medium-high heat. Sprinkle chicken with 1/4 teaspoon salt and 1/8 teaspoon pepper.
2. Add chicken to pan; cook 3 minutes on each side. Remove from pan. Add fennel; cook 5 minutes, turning to brown.
3. Remove from pan. Add garlic; sauté 30 seconds. Add broth, vinegar, and 2 tarragon sprigs, scraping pan to loosen browned bits.
4. Bring to a boil. Add fennel; cover, reduce heat, and simmer 7 minutes.
5. Add chicken; cover and simmer 10 minutes.
6. Remove chicken and fennel from pan, and keep warm.
7. Add 1/4 teaspoon salt, 1/8 teaspoon pepper, tomato, cream, and sugar to pan; bring to a boil.
8. Cook until reduced to 1 cup (about 10 minutes), stirring frequently.
9. Serve over chicken and fennel. Garnish with additional tarragon sprigs, if desired.