1 tsp. Olive Oil
8 skinless, boneless Chicken Thighs (about 1 lb.)
1/4 tsp. each Salt & Pepper, divided
2 Fennel Bulbs, trimmed and quartered
3 cloves Garlic, minced
1 (14oz.) can Chicken Broth
1/3 C. Tarragon Vinegar
2 fresh Tarragon Sprigs
2 C. seeded, peeled, chopped Tomato
1 T. Whipping Cream
1/2 tsp. Sugar

Heat oil in a large nonstick skillet over medium-high heat. Sprinkle chicken with half the salt and pepper. Add chicken to pan and cook 3 minutes on each side. Remove from pan. Add fennel; cook 5 minutes, turning to brown. Remove from pan. Add garlic, sauté 30 seconds. Add broth, vinegar and 2 tarragon sprigs, scraping pan to loosen browned bits. Bring to a boil. Add fennel; cover, reduce heat, and simmer 7 minutes. Add chicken; cover and simmer 10 minutes. Remove chicken and fennel from pan; keep warm. Add remaining salt and pepper, tomato, cream and sugar to pan; bring to a boil. Cook until reduced to 1 C. (about 10 minutes), stirring frequently. Serve sauce over chicken and fennel.

Yield: 4 servings
Serving Size: 2 thighs, 2 fennel quarters and 1/4 C. sauce

Calories: 227
Fat: 7.5g
Fiber: 4.7g