How To Make Chicken, Fennel & Tomato Ragout
From frying, roasting, grilling to slow-cooking, these chicken recipes are sure to hit the spot for our favorite lean meat to bring out the flavors in every meal that chicken lovers can’t resist.
Serves:
Ingredients
- 4 chicken thighs, bone-in
- Salt and pepper to taste
- 1 tablespoon olive oil
- 1 large fennel bulb, thinly sliced
- 1 onion, diced
- 3 cloves of garlic, minced
- 1 teaspoon fennel seeds
- 1 can (14 oz) diced tomatoes
- 1 cup chicken broth
- 1 teaspoon dried thyme
- 1 bay leaf
- Fresh parsley, chopped (for garnish)
Instructions
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Season the chicken thighs with salt and pepper.
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Heat olive oil in a large skillet over medium-high heat. Add the chicken and cook until browned on both sides. Remove from the skillet and set aside.
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In the same skillet, add the sliced fennel, diced onion, minced garlic, and fennel seeds. Saute until the vegetables are softened.
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Add the diced tomatoes, chicken broth, dried thyme, and bay leaf to the skillet. Stir well.
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Return the chicken thighs to the skillet, nestling them into the sauce. Simmer for about 45 minutes, or until the chicken is cooked through and tender.
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Remove the bay leaf from the skillet. Serve the chicken and sauce garnished with fresh parsley.
Nutrition
- Calories : 380kcal
- Total Fat : 18g
- Saturated Fat : 4g
- Cholesterol : 130mg
- Sodium : 620mg
- Total Carbohydrates : 16g
- Dietary Fiber : 5g
- Sugar : 7g
- Protein : 38g
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