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Chicken with Fennel, Tomato, and Tarragon Vinegar

Photography: Becky-Stayner; Styling: Lydia DeGaris-Pursell
Yield 4 servings (serving size: 2 thighs, 2 fennel quarters, and 1/4 cup sauce)
Tarragon vinegar provides this hearty stewlike dish with the delicate flavors of white wine and herbs. Whipping cream stirred in at the end rounds out the sauce, but it's not necessary. Serve over rice.

Ingredients

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

Nutrition Information

  • calories 227
  • caloriesfromfat 30 %
  • fat 7.5 g
  • satfat 2.2 g
  • monofat 2.6 g
  • polyfat 1.3 g
  • protein 26 g
  • carbohydrate 14.6 g
  • fiber 4.7 g
  • cholesterol 99 mg
  • iron 2.5 mg
  • sodium 650 mg
  • calcium 81 mg

How to Make It

  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.

  2. 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.