Chicken Braised with Fennel and Onion Recipe

DIRECTIONS

Use fresh tarragon and thyme.

1. Thinly slice the fennel and onion then slice the cherry tomatoes in half and set all aside.
2. 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.
3. 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.