Aromatic Fennel Chicken

88
Aromatic Fennel Chicken

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  • Prep Time

    minutes

  • Total Time

    minutes

  • Servings

    servings


Ingredients

  • 4

    * 4 bacon strips, chopped

  • 1

    * 1 broiler/fryer chicken (3-½ to 4 pounds), cut up, skin removed

  • ½

    * ½ teaspoon salt

  • ½

    * ½ teaspoon pepper

  • 2

    * 2 fennel bulbs, sliced

  • 2

    * 2 medium onions, chopped

  • 6

    * 6 garlic cloves, minced

  • ¾

    * ¾ cup white wine or reduced-sodium chicken broth

  • ¼

    * ¼ cup lemon juice

  • 1

    * 1 tablespoon grated lemon peel

  • 2

    * 2 bay leaves

  • 2

    * 2 teaspoons dried thyme

  • * Pinch cayenne pepper

  • 3

    * 3 tablespoons capers, drained

Directions

* In a large nonstick skillet, cook bacon over medium heat until crisp. Using a slotted spoon, remove to paper towels; drain, reserving 1 tablespoon drippings. * Sprinkle chicken with salt and pepper. Brown chicken on all sides in reserved drippings; remove and keep warm. Add fennel and onions to the pan; cook and stir for 3 minutes. Add garlic; cook 2-3 minutes longer or until onions are tender. * Stir in the wine, lemon juice and peel, bay leaves, thyme and cayenne. Return chicken to the pan. Bring to a boil. Reduce heat; cover and simmer for 20-25 minutes or until chicken juices run clear. Remove chicken and keep warm. * Cook the fennel mixture, uncovered, for 8-10 minutes or until slightly thickened, stirring occasionally. Stir in capers and reserved bacon. Discard bay leaves. Serve with chicken. Yield: 6 servings. Nutrition Facts: about 4 ounces cooked chicken with 1/2 cup fennel mixture equals 290 calories, 12 g fat (4 g saturated fat), 92 mg cholesterol, 520 mg sodium, 13 g carbohydrate, 4 g fiber, 31 g protein. Diabetic Exchanges: 4 lean meat, 2 vegetable, 1 fat.


Nutrition

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