Rating: 4 stars
5 Ratings
  • 1 star values: 0
  • 2 star values: 1
  • 3 star values: 0
  • 4 star values: 2
  • 5 star values: 2

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.

Recipe by Cooking Light September 2003

Gallery

Photography: Becky-Stayner; Styling: Lydia DeGaris-Pursell

Recipe Summary

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

Ingredient Checklist

Directions

Instructions Checklist
  • 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.

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  • 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.

Nutrition Facts

227 calories; calories from fat 30%; fat 7.5g; saturated fat 2.2g; mono fat 2.6g; poly fat 1.3g; protein 26g; carbohydrates 14.6g; fiber 4.7g; cholesterol 99mg; iron 2.5mg; sodium 650mg; calcium 81mg.
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