Ingredients:
3 lbs fennel bulbs, trimmed ( approx 6 small)
2 tomatoes, diced or 1 (14 1/2 ounce) cans diced tomatoes, drained
1/4 cup dry white wine
1 tablespoon grated orange zest
3 cloves garlic, minced
2 teaspoons balsamic vinegar
1/8 teaspoon red pepper flakes
6 bone-in skinless chicken breast halves ( fat trimmed)
2 tablespoons fresh flat-leaf parsley, chopped
Directions:
Cut each fennel bulb in half lengthwise through the base.
Cut each half into 4 wedges.
In a large nonstick frying pan, combine the tomatoes, wine, orange zest, garlic, vinegar, and pepper flakes.
Cook over medium heat, stirring occasionally, until the mixture comes to a boil.
Reduce heat to medium low.
Arrange the chicken and fennel over the tomato mixture, spooning a bit of the sauce over them.
Cover and cook until the chicken is opaque throughout and the fennel is tender, about 25 minutes.
Using a slotted spoon, transfer the chicken and vegetables to a warmed platter.
Increase the heat to high and cook, stirring occasionally, until the sauce has thickened slightly, about 5 minutes.
Spoon the sauce over the chicken and vegetables and sprinkle with the parsley.
Serve and enjoy.
Servings: 6
Time preparation: 25 min.
Time total: 55 min.