Friday Night Chicken Provencal with Fennel and Garlic

1. 1

   Heat the olive oil in a large skillet.

2. 2

   Add the fennel bulbs and the garlic, and saute slowly over medium heat for about 30 minutes, turning occasionally with tongs.

3. 3

   Season with salt and pepper, and carefully transfer to a baking pan, shaking the excess oil back into the skillet.

4. 4

   Preheat the oven to 375 degrees and season the chicken with salt and pepper.

5. 5

   Saute in the oil until browned on all sides.

6. 6

   Arrange the chicken on top of the fennel and garlic.

7. 7

   Deglaze the skillet with the wine, scraping the sides and bottom with a wooden spoon.

8. 8

   Reduce the wine and juices by half, and pour over the chicken.

9. 9

   Then cover the chicken with aluminum foil, and bake in the oven for 35 minutes.

10. 10

    Remove the foil, and continue cooking for another 5 to 10 minutes, until the chicken is tender and the fennel cooked.

11. 11

    Serve sprinkled with the parsley and the chopped fronds.

* Per serving · 4 servings · Values may vary.

No additional tips available.