Looking for a delectable and healthy way to cook chicken? Why not braise it with some vegetables and create a delicious ragout? With this recipe, we’re using the intense flavors of fennel with the sweetness of tomatoes. It is one of our favorite things to serve with pasta as a good alternative to your basic bolognese.
Fennel bulbs will give you a flavor most of you would recognise from licorice. While it’s delicious, it is also beneficial to those who experience digestive problems such as intestinal gas, bloating, and heartburn. We’re also adding a lot of flavors from the garlic, dill, and chili flakes.
If you’re tired of eating dry meals and wanted a stew for a change, why not try this at home and see if they’re a winner at the dinner table.
How to Make Chicken Breast with Fennel and Tomatoes
- 3 tsp olive oil
- 3 chicken breast halves skinless
- 1 ½ cup tomatoes cores and cut in ¾-inch pieces
- 2 pc fennel bulbs sliced ½ inch
- ½ cup dry white wine ½ cup of chicken broth
- 2 tbsp garlic minced
- ¼ tsp dill weed finely chopped
- 1 tsp chili flakes
- 2 tbsp lemon juice
- 1 tbsp parsley minced
- ⅓ cup olives pitted
- ⅛ tsp salt
- ⅛ tsp pepper
- ⅓ cup parmesan garnish
- Prepare the ingredients by slicing the chicken breasts in fillet sizes and seasoning them with salt and pepper.
- Cut tomatoes into wedges, leaving the core in.
- To slice the fennel bulbs, remove the stalks and the fronds. Then slice the bulb into half. You also will want to cut out and discard the tough part of the bulb. Thinly slice these crosswise.
- Heat olive oil in a large cast-iron skillet over medium-high heat. Take the seasoned chicken breast and sear in the pan for about 3-5 minutes or until both sides are only lightly brown. Do not overcook, remove and set aside.
- Using the same pan, add chili flakes, garlic, and dill. Stir for about a minute.
- Now add fennel bulbs, tomatoes, and lemon juice. Allow flavors to marry and juices from the tomatoes to sweat.
- Return chicken to the pan. Continue cooking for 8 to 10 minutes.
- Remove chicken pieces from the pan, so as to not overcook.
- Add pitted olives and parsley to the pan. Stir and simmer for another 10 to 15 minutes.
- Serve over a serving of your favorite pasta.