Chicken With Fennel, Tomatoes And Capers

And, guess what? Chicken thighs. Again. With great fragrant sauce, two type tomatoes and capers. Idea is from CookThink.

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1 lb. chicken thighs or boneless chicken whole breast
salt and pepper
1 tbsp. olive oil
1 fennel bulb, thinly sliced
1/2 c finely chopped onion
1 can (14.5 oz.) chopped tomatoes
2-3 tbsp. sun dried tomatoes in oil, chopped
1-2 tbsp. capers, rinsed
1/4 cup low-sodium chicken broth
1 tablespoon fresh lemon juice

Season the chicken with a sprinkling of salt and pepper. Heat the olive oil in a sauté pan over medium-high heat. Brown chicken on all sides; remove from pan.

To the same skillet, add fennel and onion, cook 2 minutes or until tender, stirring constantly. Deglaze  with chicken broth.

Add tomatoes, capers, salt and pepper to taste. Bring to a boil, stirring, and add chicken pieces. Cover and cook until chicken is cooked thoroughly, about 15-20  minutes.

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