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Chicken w/ Fennel, Garbanzo Beans & Tomatoes

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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. 

 

Chicken with Fennel Garbanzo Beans & Tomatoes
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Chicken w/ Fennel, Garbanzo Beans & Tomatoes

With bone-in chicken breasts, juicy stewed tomatoes, garbanzo beans and fennel, this will be everyone's favorite chicken dish.
Servings 4

Ingredients

  • 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

  • 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!
  • 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. 
  • 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. 
  • 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.
  • 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. 
  • 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. 
  • 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. 
  • 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

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Comments

  1. 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

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