Chicken Braised with Fennel, Tomatoes
Yield
4 servingsPrep
15 minCook
40 minReady
55 minTrans-fat Free, Low Carb
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 1 | pound |
chicken breasts
skinless, boneless |
|
| 1 | x |
salt
|
*
|
| 1 | x |
black pepper
freshly ground |
*
|
| 1 | x |
fennel bulb
small, about 8 ounces |
*
|
| 3 | tablespoons |
olive oil
|
|
| 1 | can |
tomatoes, stewed, canned
italian, (16 oz) |
*
|
| 1 | teaspoon |
fennel seeds
|
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 453.6 | g |
chicken breasts
skinless, boneless |
|
| 1 | x |
salt
|
*
|
| 1 | x |
black pepper
freshly ground |
*
|
| 1 | x |
fennel bulb
small, about 8 ounces |
*
|
| 45 | ml |
olive oil
|
|
| 1 | can |
tomatoes, stewed, canned
italian, (16 oz) |
*
|
| 5 | ml |
fennel seeds
|
|
Directions
Cut the chicken into 2½ inch pieces and season with salt and pepper.
Cut fennel crosswise into thin slices.
Heat 2 tablespoons oil in a large frying pan.
Add chicken and cook over medium-high heat until browned, about 2 minutes on each side.
Remove chicken to a plate, leaving the drippings in the pan.
Add fennel to pan along with the remaining 1 tablespoon of oil.
Cook, stirring, until lightly browned, about 2 to 3 minutes.
Add tomatoes to the pan along with ¼ cup water and fennel seeds.
Bring to a boil, reduce heat to medium low.
Return chicken and any of the accumulated juices on the plate to the pan.
Cover and cook until the chicken is white but still moist, about 5 to 7 minutes.
