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    Chicken w/ Fennel, Garbanzo Beans & Tomatoes

    Mar 9, 2017 / by Laney Schwartz / 11 Comments(updated Sep 21, 2020)

    Jump to Recipe·Print Recipe

    Chicken with Fennel Garbanzo Beans & Tomatoes

    I have a new obsession. Fennel! FENNEL! Where have you been all my life? I mean, literally it’s been in front of my face forEVER, but why have I only started cooking with it now?

    Let’s discuss. Raw fennel very much has a black licorice smell and taste. No thank you! ? Sorry if you’re a black licorice lover, I just cannot even. BUT, when you cook fennel it turns into this golden deliciousness that I just can’t get enough of! I wanna roast it, braise it, sauté it, grill it, and pretty much eat it with every single meal.

    Chicken with Fennel Garbanzo Beans & Tomatoes
    Can’t stop won’t stop. I’m also obsessed with it in this chicken dish. Hello favorite new chicken dish ? Oh how I’ve needed you.

    Chicken with Fennel Garbanzo Beans & Tomatoes
    It all starts with bone in (yes, bone in) skin on chicken breasts. This is where all the flava-flave is. It gets seared on the stove top and finished in the oven with juicy stewed tomatoes, garbanzo beans and fennel, duh!

    Chicken with Fennel Garbanzo Beans & Tomatoes
    I dare you to make this and not absolutely LOVE it.

    Chicken with Fennel Garbanzo Beans & TomatoesI double dare you.

    Print
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    Chicken with Fennel Garbanzo Beans & Tomatoes

    Chicken w/ Fennel, Garbanzo Beans & Tomatoes

    • Yield: 4 1x
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    Description

    With bone-in chicken breasts, juicy stewed tomatoes, garbanzo beans and fennel, this will be everyone's favorite chicken dish.


    Ingredients

    Scale
    • 3 bone-in, skin on chicken breasts
    • salt
    • pepper
    • all-purpose flour (for dredging chicken, about 1 cup)
    • 1 tablespoon olive oil
    • 1 yellow onion, large dice
    • 1 fennel bulb, large dice
    • 4 garlic cloves, minced
    • 1/3 cup dry white wine (or chicken stock)
    • 1/4 cup chicken stock
    • 1 15 ounce can stewed tomatoes
    • 1 can garbanzo beans (rinsed and drained)
    • 1 tablespoon capers
    • 4–5 lemon slices
    • basil for garnish

    Instructions

    1. Unwrap chicken and sprinkle with a little salt on both sides. Wrap back up and place in the fridge until ready to use. You can do this up to 2 days in advance. You can skip this step if you don’t have time but it makes a difference in taste if you have the time to do it!
    2. When ready to cook, preheat oven to 400 degrees. Unwrap chicken and sprinkle with pepper on both sides. Add the flour to a bowl and lightly dredge chicken in the flour, tapping off any excess. 
    3. Heat a large oven safe skillet with sides over medium/high heat. Add 1 tablespoon of olive oil and the chicken, skin side down. Cook for 4-5 minutes until skin begins to brown and flips easily without sticking. Cook for 4-5 minutes on the other side. You do not want to cook the chicken through at this point. Remove from pan and set aside. 
    4. To the same pan add the onion, fennel, 3/4 teaspoon salt, 1/4 teaspoon pepper and let cook for 5-7 minutes until veggies begin to soften.
    5. Add the garlic and cook for 30-60 seconds. Add the white wine and chicken stock and cook for 2-3 minutes over medium heat scraping up any brown bits. Pour in the tomatoes and stir. 
    6. Add the seared chicken back into the pan then pour in the garbanzo beans and capers. Nestle in the lemon slices and turn off the heat. 
    7. Place the entire pan into the oven and cook for 40-45 minutes until chicken is cooked through. Remove and let rest for 10 minutes. 
    8. Remove chicken breasts from the bone, cut into thick slices and place sliced chicken back into the pan. Sprinkle with fresh torn basil and serve! I love to serve this over quinoa or rice!

    Notes

    This recipe is inspired by Pamela Salzman

    Did you make this recipe?

    Tag @lifeisbutadish on Instagram and hashtag it #lifeisbutadish

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    Filed Under: Chicken, Dinner, Healthy Tagged With: chicken, easy dinner, fennel, Life is but a Dish

    Reader Interactions

      Leave a comment & rate this recipe Cancel reply

      If you love this recipe, please consider giving it a star rating when you post a comment. Star ratings help people discover my recipes online. Your support means the world and is greatly appreciated!

      xo, Laney

      Recipe rating ★☆ ★☆ ★☆ ★☆ ★☆

      Comments

    1. Marilyn

      June 01, 2019 at 3:26 pm

      I can’t wait to make this! Love fennel, love chick peas!

      Thank you!

      Reply
    2. Maggie

      June 22, 2018 at 1:04 am

      When you place the chicken into the oven, do you cover the pan or leave it open?

      Reply
      • Life is but a Dish

        June 23, 2018 at 10:27 am

        I leave it open!

    3. Becca @ Crumbs and Chaos

      March 17, 2017 at 8:55 am

      I’m absolutely drooling over this one pot meal!!

      Reply
    4. Megan @ MegUnprocessed

      March 15, 2017 at 4:01 pm

      Looks wonderfully flavorful!

      Reply
    5. Lane & Holly @ With Two Spoons

      March 15, 2017 at 7:43 am

      I have a new obsession with garbanzo beans! This looks perfect!

      Reply
    6. Jennifer @ Show Me the Yummy

      March 15, 2017 at 5:26 am

      Gorgeous photos, LOVE all the flavors!

      Reply
    7. Jenni

      March 15, 2017 at 4:21 am

      What a great looking meal! Definitely adding this to my meal plan soon!

      Reply
    8. Rebecca {foodie with family}

      March 14, 2017 at 6:21 am

      This looks like an exceptionally delicious use for fennel. I love it combined with tomato and on this chicken it looks heavenly!

      Reply
    9. Sabine

      March 10, 2017 at 12:12 pm

      Great chicken dishes are always welcome, anytime, and this one looks absolutely wonderful! I also share your love for fennel, but much to my dislike I´m the only one “fennelo-phile” in my family . Must make another try to convince them…

      Reply
      • Life is but a Dish

        March 10, 2017 at 12:40 pm

        I think this dish might help change their minds!

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