Name: Bone-In Skillet Chicken w/ Fennel
Yield: 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

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

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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