Braised Chicken With Fennel, Cherry Tomatoes And Capers
serves 2-4
Recipe from cookthink
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.
Comments
Says: June 16, 2008 at 10:21 PM
this is one of my all-time favorite cookthink finds. of course i would agree with ehugheybrantley. signed, ehugheysmyth
Ehugheybrantley Says: March 23, 2008 at 05:21 PM
I've made all of the braised chicken recipes on Cookthink and they are all amazing. Once you get the hang of the method, you can add different vegetables and spices to suit your cravings.
Claire Says: December 19, 2007 at 04:30 PM
I love the bite of the red wine vinegar and the fennel - it cuts through the tomatoes nicely. Perfect with a loaf of crusty bread.
Says: December 19, 2007 at 04:27 PM
After years of "baking" chicken and then increasing the heat to roast it, I am so relieved to find this recipe. It's such a simple recipe, but the chicken stays so moist. One quibble: fennel's best when it still has some crunch to it. The fennel with these times was a little too soft.