Chicken Braised with Fennel and Onion
11.3g
Net Carbs
40.4g
Protein
42.0g
Fat
5.0g
Fiber
603
Calories
Ingredients:
- 1 medium (2-1/2" diameter) Onions
- 1 bulb Fennel Bulk
- 2 tablespoons Butter
- 1 teaspoon leaf Tarragon
- 1 tablespoon Red Wine Vinegar
- 1 tablespoon Olive Oil
- 3/4 teaspoon Salt
- 16 ounce boneless, raw (yield after cooking) Chicken Thigh
- 1/4 cup (8 fluid ounces) Water
- 3/4 teaspoon Black Pepper
- 2 Cherry Tomatoes
- 1 clove Garlic
- 1 teaspoon Thyme
Directions:
Use fresh tarragon and thyme.
- Thinly slice the fennel and onion then slice the cherry tomatoes in half and set all aside.
- Prepare a skillet with 1 tbsp oil over medium-high heat. Season the chicken thighs with 1/2 tsp each of salt and freshly ground black pepper. Place in the hot oil and cook for 4-5 minutes per side until lightly browned and the juices run clear. Remove from the pan and cover to keep warm.
- To the pan add the fennel and onion and season with 1/4 tsp each of salt and pepper. Cook until softened and browned stirring occasionally, add the butter, tomatoes, minced garlic, thyme and tarragon after about 7 minutes then cook another 5 minutes. Add the vinegar and 1/4 cup water. Place the chicken back into the pan and continue to cook another 5-7 minutes until heated through and bubbly.
