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Wednesday, May 13, 2009

Chicken with Fennel and Capers

This was fantastic.

1/4 cup olive oil
6 chicken breasts
3/4 teaspoon salt, plus more for seasoning meat
3/4 teaspoon freshly ground black pepper, plus more for seasoning meat
2 fennel bulbs with fronds, thinly sliced (about 8 ounces or 2 cups)
4 garlic cloves, thinly sliced
2 large shallots, thinly sliced
1/3 cup chopped fresh flat-leaf parsley, plus 1/3 cup
1/2 cup white wine
1 (28-ounce) can diced tomatoes, with their juices
1/2 lemon, zested
2 tablespoons capers

In a large, heavy skillet heat the olive oil over high heat. Season the chicken breasts with salt and pepper. Add the chicken to the pan and brown on both sides, about 4 minutes each side. Remove the chicken from the pan, cover loosely with foil, and set aside. Add the fennel, shallots, and garlic and 1/3 cup parsley to the pan and cook over medium heat until beginning to brown, about 5 minutes. Add the wine. Using a wooden spoon, scrape the brown bits off the bottom of the pan. Add the tomatoes and stir. Add the chicken back into the pan, nestling the chicken between the fennel and tomatoes so they are mostly submerged in the pan juices. Cook until the fennel is tender and the chicken is done, about 12 to 15 minutes. Place the chicken on a serving dish. To finish the sauce, add the lemon zest, remaining 1/3 cup parsley, capers, and 3/4 teaspoon each salt and pepper. Stir to combine. Spoon over the pork chops and serve immediately.