Chicken with Fennel Tomato Sauce
This recipe makes 4 servings
Nutritional Info |
|
|---|---|
| Per serving: about | - |
| cal | 250 |
| pro | 34 g |
| total fat | 5 g |
| sat. fat | 1 g |
| carb | 17 g |
| fibre | 5 g |
| chol | 77 mg |
| sodium | 691 mg |
| % RDI: | - |
| calcium | 10 |
| iron | 23 |
| vit A | 13 |
| vit C | 63 |
| folate | 16 |
The tomatoes add a healthy dose of the antioxidant lycopene along with excellent flavour to this sauce. Bonus: the fennel-scented sauce only needs to simmer for 15 minutes.
Ingredients
Preparation
Cut fennel in half lengthwise; remove solid core and feathery fronds, reserving fronds for garnish. Cut fennel lengthwise into thin slices; set aside.
Sprinkle chicken with half each of the salt and pepper. In shallow Dutch oven, heat oil over medium-high heat; brown chicken on both sides. Transfer to plate. Drain off any fat in pan.
Add fennel, mushrooms, garlic, oregano, basil, hot pepper flakes and remaining salt and pepper to pan; saut?ntil golden, about 10 minutes. Add wine; cook until evaporated, about 4 minutes. Add tomatoes; bring to boil. Reduce heat and simmer until thickened, about 15 minutes.
Nestle chicken in sauce; spoon some of the sauce over top. Bake in 375°F (190°C) oven until chicken is no longer pink inside, about 25 minutes. Garnish with fennel fronds.
Source : Canadian Living Magazine: October 2004
- Keywords : Dinner; Main Course; Simmer; Chicken; Fennel; Mushrooms; Tomatoes; White wine; Garlic;
Related content
-
-
Spanish Chicken and Rice with Chorizo
Spanish chorizo, called chouri?in Portuguese, is a mild or spicy dry-cured paprika sausage...
-
-
From our sponsor: Stuffed Ontario Veal Meatballs
Even Nonna would approve of these authentic Italian meatballs. Made with lean Ontario ground veal...
