Chicken with Fennel, Tomato, and Tarragon Vinegar

Chicken with Fennel, Tomato, and Tarragon Vinegar
Photo by Photography: Becky-Stayner


  • 8 skinless, boneless chicken thighs (about 1 pound)
  • 2 fennel bulbs, trimmed and quartered
  • 1/3 cup tarragon vinegar
  • 2 fresh tarragon sprigs
  • ½ teaspoon sugar
  • 1 tablespoon whipping cream
  • 1 teaspoon olive oil
  • + 6 more ingredients
    • ½ teaspoon salt, divided
    • Fresh tarragon sprigs (optional)
    • ¼ teaspoon freshly ground black pepper, divided
    • 1 (14-ounce) can fat-free, less-sodium chicken broth
    • 2 cups chopped seeded peeled tomato
    • 3 garlic cloves, minced

Heat oil in a large nonstick skillet over medium-high heat. Sprinkle chicken with 1/4 teaspoon salt and 1/8 teaspoon pepper. Add chicken to pan; cook 3 minutes on each side. Remove from pan. Add fennel; cook 5 minutes, turning to brown. Remove from pan. Add garlic; sauté 30 seconds. Add broth, vi...

View full recipe at My Recipes


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