Provencal Chicken and Fennel

“Another recipe from the Mayo Clinic Williams-Sonoma Cookbook.”
READY IN:
55mins
SERVES:
6
UNITS:
US

Ingredients Nutrition

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.

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