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Categories:Viewed: 65 - Published at: 8 years ago
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
Method
- 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.
