Italian · Poultry · Quick Dinner

Chicken with Tomatoes and Fennel

The original recipe was made with Red Snapper but I changed it to chicken since its cheaper and I had the other ingredients on hand.  It is a quick one pan meal that goes well your choice of grains ( rice, quinoa, or even some crusty bread).  It is fresh and light, perfect for a nice lunch. So here goes.

Ingredients:

1 lb chicken ( breasts or thighs)

1 pint of cherry tomatoes, halved

1 fennel bulb, sliced

1 Tbsp of dried basil, thyme and tarragon. ( the original recipe called for Herbs de Provence)

salt and pepper to taste

approximately 1/2cup (or less) to white wine–use something that you would drink !

Method:

Preheat oven to 375F

Arrange the sliced fennel on the bottom of a 9×13 baking dish.

Top with the chicken pieces in one single layer

Next add the tomatoes.

Sprinkle the whole arrangement with the herbs and salt and pepper

Cover the bottom of the dish with white wine, the ingredients should not be submerged in it, just enough to create a liquid bath to allow the ingredients to steam in.

Cover the dish with tin foil and bake for 30 min or till the chicken is cooked through.

For the 5-10 mins, remove the tin foil broil on high.

Serve hot/warm with your choice or grains and enjoy this light and simple meal !

 

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