Thursday, 30 October 2014

Braised Chicken, Fennel and Tomatoes

Well, as you may have noticed, I haven't been posting much lately. You want to know why? BECAUSE MY HUSBAND IS ON A DIET!!! And I have to say, I'm not liking it much. Not only because he has lost quite a few pounds and I haven't, but also because I'm not cooking what I really want to cook. I've been making a lot chicken dishes. I'm getting sick of chicken! And the thing is, he would be totally fine with the same chicken dish over and over. He is a creature of habit, as you know from my blog...remember, he eats the same thing for breakfast, day after day. And now he eats the same thing for lunch, day after day. It's me that needs variety and I am constantly looking for new ways to make chicken, which I have to say, hasn't been that easy. There are only so many different recipes on Pinterest!

This time I decided to braise the chicken with fennel and tomatoes. Braising the keeps the breasts moist. Easy. Tasty. One pot meal. Doesn't get any better than this.

Braised Chicken, Fennel and Tomatoes 

2 chicken breasts, boneless and skinless
1 tablespoon olive oil
2 fennel bulbs, thinly sliced
1 pint of cherry tomatoes, halved
3 green onions, sliced
1 jalapeño, sliced, totally optional
1 tablespoon capers
1 cup chicken stock
Salt and pepper
Parsley, chopped

Heat the olive oil in a pan over medium-high heat. Salt and pepper the chicken and add to pan. Let it brown on one side for about 3 minutes. Turn the chicken over and add the fennel, tomatoes, green onions, jalapeño and capers. Pour the the stock over, cover and reduce the heat. Cook until the chicken is done, which should tale about 10 minutes. Take off the heat and sprinkle with parsley. Serve.

m xo

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