Chicken With Fennel Tomato And Tarragon Vinegar

Total Time: 30 mins Preparation Time: 15 mins Cook Time: 15 mins

Ingredients

• Servings: 4
• 1 teaspoon olive oil
• 8 boneless skinless chicken thighs (about 1 pound)
• 1/2 teaspoon salt, divided
• 1/4 teaspoon fresh ground black pepper, divided
• 2 fennel bulbs, trimmed and quartered
• 3 garlic cloves, minced
• 1 (14 ounce) can reduced-sodium fat-free chicken broth
• 1/3 cup tarragon vinegar
• 2 fresh tarragon sprigs
• 2 cups chopped seeded peeled tomatoes
• 1 tablespoon whipping cream
• 1/2 teaspoon sugar
• fresh tarragon sprig (optional)

Recipe

• 1 heat oil in a large nonstick skillet over medium-high heat. sprinkle chicken with 1/4 teaspoon salt and 1/8 teaspoon pepper.
• 2 add chicken to pan; cook 3 minutes on each side. remove from pan. add fennel; cook 5 minutes, turning to brown.
• 3 remove from pan. add garlic; sauté 30 seconds. add broth, vinegar, and 2 tarragon sprigs, scraping pan to loosen browned bits.
• 4 bring to a boil. add fennel; cover, reduce heat, and simmer 7 minutes.
• 5 add chicken; cover and simmer 10 minutes.
• 6 remove chicken and fennel from pan, and keep warm.
• 7 add 1/4 teaspoon salt, 1/8 teaspoon pepper, tomato, cream, and sugar to pan; bring to a boil.
• 8 cook until reduced to 1 cup (about 10 minutes), stirring frequently.
• 9 serve over chicken and fennel. garnish with additional tarragon sprigs, if desired.