Provencal Chicken and Fennel

Submitted by mermaidmagic

"Another recipe from the Mayo Clinic Williams-Sonoma Cookbook."

 

• Ready In: 55mins
• Ingredients: 9
• Serves: 6

ingredients

• 3 lbs fennel bulbs, trimmed (approx 6 small)
• 1 tomatoes, diced or (14 1/2 ounce) can diced tomatoes, drained
• 1⁄4 cup dry white wine
• 1 tablespoon grated orange zest
• 3 cloves garlic, minced
• 2 teaspoons balsamic vinegar
• 1⁄8 teaspoon red pepper flakes
• 6 bone-in skinless chicken breast halves (fat trimmed)
• 2 tablespoons fresh flat-leaf parsley, chopped

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.

Reviews

[Just Call Me Martha]

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

 

[Mrs J B]

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.

 

[Empress of my world]

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