Chicken Braised with Fennel and Onion Recipe
11.3g
Net Carbs
Net Carbs
Prep Time: 0 Minutes
Style:American
Cook Time: 0 Minutes
Phase: Phase 2
Difficulty: Moderate
Style:American
Cook Time: 0 Minutes
Phase: Phase 2
Difficulty: Moderate
* Any adjustments made to the serving values will only update the ingredients of that recipe and not change the directions.
How to Calculate Atkins Net CarbsINGREDIENTS
- 1 bulb Fennel Bulk
- 1 medium (2-1/2" dia) Onions
- 2 oz Cherry Tomatoes
- 1 tablespoon Olive Oil
- 16 oz, boneless, raw (yield after cooking) Chicken Thigh
- 3/4 tsp Salt
- 3/4 tsp Black Pepper
- 2 tbsp Butter
- 1 clove Garlic
- 1 tsp Thyme
- 1 tsp, leaves Tarragon
- 1 tbsp Red Wine Vinegar
- 1/4 cup (8 fl oz) Water
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.
Cooking Tip
Whether you're feeding a family or cooking for one, you can update the serving settings above to reveal the required amount of ingredients.
Low Carb Pizza Crust with Almond Flour
Iced Chamomile Tea
Cauliflower Risotto
Zucchini Crisps
