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  Recipe Home » Poultry » CHICKEN BRAISED WITH FENNEL AND TOMATOES
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  CHICKEN BRAISED WITH FENNEL AND TOMATOES
  Category: Poultry
  Author: Ashley
  Date: 1/1/2007
  Hits: 341
Ingredients:
1 lb. chicken breasts, skinned and boned
salt and fresh ground pepper
1 small fennel bulb (8-oz.)
3 Tbls. extra-virgin olive oil
1 can Italian-style tomatoes (14 to 16-oz.)
1 tsp. fennel seed
1/4 C. water
Instructions:
Cut the chicken into 2-inch pieces and season with salt and pepper. Cut the fennel crosswise into thin slices. Heat 2 Tbls. of the olive oil in a large frying pan. Add the chicken and cook over medium-high heat until browned, about 1 minutes per side. Remove to a plate, leaving the drippings in the pan. Add the fennel to the pan along with the remaining 1 Tbls. oil and cook, stirring, until lightly browned, for 2 to 3 minutes. Add the tomatoes to the pan along with 1/4 C. water and the fennel seed. Bring to a boil, then reduce the heat to medium-low. Return the chicken and any accumulated juices on the plate to the pan. Cover and cook until the chicken is white but moist, for about 5 minutes.
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