1 tsp. Olive Oil
\n8 skinless, boneless Chicken Thighs (about 1 lb.)
\n1\/4 tsp. each Salt & Pepper, divided
\n2 Fennel Bulbs, trimmed and quartered
\n3 cloves Garlic, minced
\n1 (14oz.) can Chicken Broth
\n1\/3 C. Tarragon Vinegar
\n2 fresh Tarragon Sprigs
\n2 C. seeded, peeled, chopped Tomato
\n1 T. Whipping Cream
\n1\/2 tsp. Sugar<\/p>\n
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, saut\u00e9 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.<\/p>\n
Yield: 4 servings
\nServing Size: 2 thighs, 2 fennel quarters and 1\/4 C. sauce<\/p>\n
Calories: 227
\nFat: 7.5g
\nFiber: 4.7g<\/p>\n","protected":false},"excerpt":{"rendered":"
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…<\/p>\n