Chicken With Fennel and Garlic

1. 1

   Cut the fennel bulb in half lengthwise and core; cut lengthwise into 1/4-inch thick slices.

2. 2

   Chop up the fennel fronds and set aside separately.

3. 3

   In a shallow dish, combine flour, salt and pepper; dredge the chicken in just enough flour mixture to coat it all over.Reserve the remaining flour mixture for the sauce.

4. 4

   In a large shallow Dutch oven, heat the oil over medium-high heat and brown the chicken.

5. 5

   Transfer the chicken to a plate.

6. 6

   Add the garlic to the pan and cook over medium heat, stirring, until golden, about 1 minute.

7. 7

   Add the chicken stock and wine; bring to boil, stirring and scraping up brown bits.

8. 8

   Add the lemon juice and chopped fennel bulb; return the chicken and any accumulated juices to the pan.

9. 9

   Reduce heat, cover and simmer until the chicken is cooked through, about 20 minutes.

10. 10

    Remove the chicken to a serving platter and cover with foil to keep warm.

11. 11

    Whisk the reserved flour mixture with 1/4 cup of cold water.

12. 12

    Add into the pan, bring to a boil, reduce to medium-high heat and cook, whisking, until the sauce is thickened, about 5 minutes.

13. 13

    Stir in the chopped fennel fronds and dill; pour over the chicken, and serve.

* Per serving · 4 servings · Values may vary.