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Braised Chicken With Fennel, Cherry Tomatoes And Capers

serves 2-4

Braising chicken with vegetables is the simplest way to get a moist, flavorful breast. It's perfect for any combination of vegetables, spices and herbs. Let cuisine, color and texture guide you. (For example, you could take it Latin American and go with sweet potatoes, black beans and cumin.)



ingredients

1 fennel bulb, thinly sliced
1 teaspoon red wine vinegar
2 boneless chicken breast halves (1 whole breast)
salt and pepper
1 tablespoon olive oil
1/2 pound cherry tomatoes, halved
2 tablespoons capers, rinsed
1 cup low-sodium chicken broth
1/4 cup chopped fresh basil
1 tablespoon fresh lemon juice

timer

prep: 10 minutes
total: 30 minutes

tools

large sauté pan with cover
tongs
digital instant-read meat thermometer

instructions

1. Prep all the ingredients. To keep the fennel from browning, put the slices in a bowl of water with a splash of vinegar until you're ready to use. Season the chicken with a sprinkling of salt and pepper.

2. Heat the olive oil in a sauté pan over medium-high heat. When it's hot and shimmering, add the chicken and shake the pan briefly to keep it from sticking. Let the chicken brown well on the first side, 3-5 minutes.

3. Turn the chicken over and add the fennel, tomatoes and capers. Let everything brown for 3 minutes. Pour in the broth, cover, and reduce the heat to medium. Cook, stirring the vegetables once, until the chicken reaches 160F, about 6-8 minutes more. Take the pan off the heat and stir in the basil and lemon juice.
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