Provencal Chicken And Fennel

Total Time: 55 mins Preparation Time: 25 mins Cook Time: 30 mins

Ingredients

• Servings: 6
• 3 lbs fennel bulbs, trimmed (approx 6 small)
• 2 tomatoes, diced or 1 (14 1/2 ounce) can diced tomatoes, drained
• 1/4 cup dry 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

Recipe

• 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.