Provencal Chicken And Fennel

1. 1

   Cut each fennel bulb in half lengthwise through the base.

2. 2

   Cut each half into 4 wedges.

3. 3

   In a large nonstick frying pan, combine the tomatoes, wine, orange zest, garlic, vinegar, and pepper flakes.

4. 4

   Cook over medium heat, stirring occasionally, until the mixture comes to a boil.

5. 5

   Reduce heat to medium low.

6. 6

   Arrange the chicken and fennel over the tomato mixture, spooning a bit of the sauce over them.

7. 7

   Cover and cook until the chicken is opaque throughout and the fennel is tender, about 25 minutes.

8. 8

   Using a slotted spoon, transfer the chicken and vegetables to a warmed platter.

9. 9

   Increase the heat to high and cook, stirring occasionally, until the sauce has thickened slightly, about 5 minutes.

10. 10

    Spoon the sauce over the chicken and vegetables and sprinkle with the parsley.

11. 11

    Serve and enjoy.

* Per serving · 4 servings · Values may vary.

No additional tips available.