Chicken With Fennel, Tomato, And Tarragon Vinegar Recipe

Name: Chicken With Fennel, Tomato, And Tarragon Vinegar
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 teaspoon olive oil; 8 skinless, boneless chicken thighs (about 1 pound); 1/2 teaspoon salt, divided; 1/4 teaspoon freshly ground black pepper, divided; 2 fennel bulbs, trimmed and quartered; 3 garlic cloves, minced; 1 (14-ounce) can fat-free, less-sodium chicken broth; 1/3 cup tarragon vinegar; 2 fresh tarragon sprigs; 2 cups chopped seeded peeled tomato; 1 tablespoon whipping cream; 1/2 teaspoon sugar; Fresh tarragon sprigs (optional)

Servings: persons

1 teaspoon olive oil
8 skinless, boneless chicken thighs (about 1 pound)
1/2 teaspoon salt, divided
1/4 teaspoon freshly ground black pepper, divided
2 fennel bulbs, trimmed and quartered
3 garlic cloves, minced
1 (14-ounce) can fat-free, less-sodium chicken broth
1/3 cup tarragon vinegar
2 fresh tarragon sprigs
2 cups chopped seeded peeled tomato
1 tablespoon whipping cream
1/2 teaspoon sugar
Fresh tarragon sprigs (optional)

1
Heat oil in a large nonstick skillet over medium-high heat. Sprinkle chicken with 1/4 teaspoon salt and 1/8 teaspoon pepper. Add chicken to pan; cook 3 minutes on each side. Remove from pan. Add fennel; cook 5 minutes, turning to brown. Remove from pan. Add garlic; saute 30 seconds. Add broth, vinegar, and 2 tarragon sprigs, scraping pan to loosen browned bits. Bring to a boil. Add fennel; cover, reduce heat, and simmer 7 minutes. Add chicken; cover and simmer 10 minutes. Remove chicken and fennel from pan, and keep warm.
2
Add 1/4 teaspoon salt, 1/8 teaspoon pepper, tomato, cream, and sugar to pan; bring to a boil. Cook until reduced to 1 cup (about 10 minutes), stirring frequently. Serve over chicken and fennel. Garnish with additional tarragon sprigs, if desired.

559

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 13 ingredients. The key ingredients include: 1 teaspoon olive oil, 8 skinless, boneless chicken thighs (about 1 pound), 1/2 teaspoon salt, divided, 1/4 teaspoon freshly ground black pepper, divided, and more.

Yes, Chicken With Fennel, Tomato, And Tarragon Vinegar falls under the Meat & Poultry category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Chicken With Fennel, Tomato, And Tarragon Vinegar

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