With bone-in chicken breasts, juicy stewed tomatoes, garbanzo beans and fennel, this will be everyone's favorite chicken dish.
- 3 bone-in, skin on chicken breasts
- 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
- 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!
This recipe is inspired by Pamela Salzman