Provencal Chicken and Fennel

Recipe by mermaidmagic
MAKE IT SHINE! ADD YOUR PHOTO
READY IN: 55mins
SERVES: 6
UNITS: US

INGREDIENTS

Nutrition
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DIRECTIONS

  • 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.
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