Chicken Thighs With Tomato and Fennel
"A very good main dish and an easy way to serve chicken thighs."
- Ready In:
- 50mins
- Ingredients:
- 6
- Yields:
-
8 thighs
- Serves:
- 8
ingredients
- 1 1⁄2 lbs cherry tomatoes
- 1 sliced fennel bulb
- 2 tablespoons olive oil
- salt and pepper
- 4 sprigs fresh thyme or 1 tablespoon dried thyme
- 8 chicken thighs
directions
- Place tomatos and fennel in roasting pan.
- drizzel with olive oil,season with salt and pepper and sprinkle with thyme.
- Top with chicken thighs.
- bake at *375 for 30-40 minutes,until chicken is cooked through and vegetables are tender.
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Reviews
-
Would add another fennel bulb or two next time
RECIPE SUBMITTED BY
I have two grown sons;Brandon and Zach and three granchildren,Laurel 12y/o;Shelby 6y/o; and Tyson 3,and as of yesterday;Dec 11,2007 I have a new granddaughter AVA GRACIE EVA FISHER.They live in Nebraska.
I am 58 y/o and retired and collect giraffes and snow globes;as for snowglobes I preferring the plastic ones with advertising.I have over 100 globes and nearly that many giraffes. I have a kitty named
Cyrano(5 y/o) that is the most affectionate cat I have ever seen.He just won`t stop rubbing up against my chin or legs and he is a "head butter".He follows me around the condo like a puppy.He needs to be in my lap every time I sit down and sleeps with me.He lays beside the computer when I am on-line and keeps tapping the mouse.I am sure he knows this messes up the page because he has a smirk on his tiny,little face. .
I have been collecting recipes since I was first married and love to cook and recently learned I do like to bake; although; I never did when my kids were young and never thought I would.
My grandmother and father collected recipes and wanted to publish a cookbook.Dad would make me make the recipes and taste them to see if he thought they were up to his standards.After they both passed away my sister and I decided we would take up the call and publish individual cookbooks like you see in grocery stores.We would call them."Dad Made Me Eat It."
I have an old"Easy Cooking For Today" cookbook from Chef Pol Martin published in 1986 that must weigh 3 lbs and and I learned more from that book than any other.It has 608 pages.
