Chicken Braised with Fennel, Tomatoes
Submitted by hotmama
Chicken pieces braised with sliced fennel, Italian stewed tomatoes, and fennel seeds in one pan. A rustic Mediterranean weeknight dinner in under an hour.
YIELD
4 servingsPREP
15 minCOOK
40 minREADY
55 minFennel and tomatoes are one of those pairings that just works, and when you braise chicken right in the middle of it all, something quietly spectacular happens.
The fennel softens and turns sweet, the tomatoes break down into a saucy broth, and the fennel seeds scattered through the pan tie everything together with their warm, anise-like bite.
This is a one-pan meal with only 7 ingredients and zero fuss. Brown the chicken, build the braise, cover, and walk away for a few minutes.
Serve it with crusty bread to soak up every last drop of that pan sauce.
Chef Tips
- Don’t toss the fennel fronds. Chop them up and scatter over the finished dish for color and a fresh herbal note.
- Use a wide pan so the chicken has room to brown properly. Crowding steams the meat instead of searing it.
- Italian stewed tomatoes already come seasoned, so taste before adding extra salt.
Ingredients
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.
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