Chicken with Fennel, Tomato, and Tarragon Vinegar

By milly1362

(serving size: 2 thighs, 2 fennel quarters, and 1/4 cup sauce)


Nutritional Information

Calories:
227 (30% from fat)
Fat:
7.5g (sat 2.2g,mono 2.6g,poly 1.3g)
Protein:
26g
Carbohydrate:
14.6g
Fiber:
4.7g
Cholesterol:
99mg
Iron:
2.5mg
Sodium:
650mg
Calcium:
81mg

Ingredients

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

Details

Servings 4

Preparation

Step 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; sauté 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.

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.