Heat oil in a large skillet over medium-high heat. Sprinkle chicken with 1/4 teaspoon salt, rosemary, and pepper. Add chicken to pan; cook 3 minutes on each side or until done. Remove from pan. Add fennel bulb to pan; sauté 1 minute. Stir in wine. Add 1/4 teaspoon salt, broth, raisins, and vinegar; cover and cook 4 minutes or until fennel is tender. Return chicken to pan. Sprinkle with nuts and fennel fronds.
Very nice! Quick for a weeknight. I seasoned a bit more heavily, added garlic and a small onion, pinch of crushed red. Used dried cranberries and blanched almonds as that is what was on hand. Served with mashed potatoes and steamed green beans. Will definitely make again!
This was interesting, but seemed to be missing something, probably fresh rosemary instead of dried. I didn't have white wine but added some lemon. Served with a lovely squash and potato gratin. Comfort food and very filling. I might try it again.
Absolutely delish! I skipped the raisins and pine nuts and added more rosemary and used fennel from my garden. I served it with some fresh steamed green beans from my garden and this is a new favorite for my family. ps the leftover broth is yummy on the green beans too :D
We grew fennel for the first time this year and had plenty on hand for this dish. It was delicious accompanied by basmati rice and sautéed zucchini. I skipped the vinegar entirely and followed other commenters' suggestions to add lemon juice.
Cooking light says to make with a creamy polenta: 2 cups milk and 1 cup water to a simmer, whisk in 3/4 cup instant dry polenta, cook 5 min until thick, stir in 1/4 cup 1/3-less-fat cream cheese and 1/4 teaspoon salt.
And herbed green beans: 1 lb green beans steamed for 5 min, drizzle with 1 tb olive oil, sprinkle with 1 teaspoon chopped thyme, 1 teaspoon chopped chives, and salt
This was a nice change of pace. I used dried cranberries instead of raisins, and the flavor combination was nice. It wasn't anything special, but it was good. I made the polenta and herbed green beans from the recipe and they were both good too.
Chicken itself was nicely seasoned, although I treated the salt/pepper/rosemary as a dry rub instead of a sprinkling and it flavored very nicely. As others noted, it did see to need an acid, but a quick squeeze of lemon over just the chicken did the trick. I also found that I needed to cook the fennel longer to soften it sufficiently for its purpose in this dish.
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