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.
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)
How to Make It
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.
I love all of these components separately (chicken, fennel, tarragon) but the combination of flavors in this recipe just didn't wow me. I prepared the fennel in the manner in which the recipe specified, but found the pieces too big and would suggest slicing the fennel in smaller pieces. Anyway, just thought it was lackluster and I wouldn't make this again.
This was absolutely delicious. No changes to the recipe and served with brown rice....was trying to keep it as healthy as possible. I halved the recipe and used one smallish fennel bulb and have leftovers for the two of us. Highly recommend.
This recipe is extremely tasty and recieved rave reviews from the whole family. I omitted the whipping cream and it still tasted great! The chicken turns out very tender even if you use chicken breasts.
This was a great recipe, and the leftovers were good too. I think that less fennel could be used - that was what was left when we had finished everything else. Chicken thighs were kind of fatty - I might consider using breast tenders the next time.
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