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1
Preheat the oven to 400 degrees F.
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2
In a Dutch oven, cook the bacon until nice and crispy. Remove the bacon to a paper towel-lined plate to drain and crumble when cooled.
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3
Pat the chicken dry and season on all sides with salt and pepper.
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4
If your bacon did not render enough fat, add a bit of olive oil.
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5
Sear the chicken on all sides in the pan with the rendered bacon fat, until the outside is brown and crispy. Remove the chicken to a plate.
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6
Add the fennel to the pan. Season with salt and pepper, to taste, and saute until caramelized and tender, about 10 minutes. Add a little olive oil if necessary.
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7
(Add a little water if the fennel starts to burn). Alternately, I added a splash of beer to deglaze the pan.
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8
Pour in the beer, scrape up any bits that are on the bottom of your pan and bring it to a simmer. Nestle the chicken and all resting juices, breast side down, in the fennel and beer.
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9
Cover and transfer the pan to the oven. Roast for 35 to 45 minutes, flipping the chicken over after 20 minutes. Cooking time may vary depending on the thickness of the chicken breasts.
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10
Remove the pan from the oven and put over low heat.
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11
Remove the chicken pieces to a warmed serving platter.
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12
Add the vinegar to the sauce and simmer to reduce to a thicker consistency, about 5 minutes. NOTE: Check for seasonings, add salt & pepper to taste. Add more cider vinegar for more of a twang.
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13
Pour the sauce over the chicken pieces, top with crumbled bacon and serve immediately.
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14
If you want a smoother sauce, just strain the sauce after it has reduced.
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15
I served with recipe#485414 and buttered egg noodles.
