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Chicken with Fennel


  • One or two large fennel bulbs
  • 14.5 oz. canned diced tomatoes drained
  • ΒΌ C. dry white wine
  • 1 T. grated orange zest
  • 3 garlic cloves minced
  • 2 tsp. Balsamic vinegar
  • 1/8 tsp. red pepper flakes
  • 6 skinless bone-in chicken breast halves (5 oz. each) or a combination of breasts and thighs
  • 2 T. chopped Italian parsley


  • Cut the fennel bulbs into small wedges. In a nonstick frying pan sprayed with cooking spray (or you can use olive or canola oil), combine tomatoes, wine, orange zest, garlic, vinegar and pepper flakes. Cook over medium heat, stirring occasionally, until the mixture comes to a boil, then reduce heat to mediumlow.
  • Arrange the chicken and fennel over the tomato mixture, spooning a bit of sauce over them. Cover and cook until chicken is opaque throughout and the fennel is tender, about 25 minutes. Transfer chicken to a platter, and increase heat to high and cook the sauce until it has thickened slightly.
  • At this point, if ready to serve you can spoon the sauce over the chicken and fennel and sprinkle with parsley or you can heat the sauce later and return the chicken to the pot and warm that way.


Serves 4-6. Recipe and be doubled or tripled.