Sautéed Chicken with Fennel and Rosemary
Ingredients
* 2 tablespoons olive oil
* 1 large fennel bulb (about 1 1/4 pounds), cut into 1/2-inch slices
* 3 teaspoons fresh rosemary, chopped
* 1/2 teaspoon salt
* 1/2 cup chicken broth
* 1 1/3 pounds boneless, skinless chicken thighs
* 1/4 teaspoon fresh-ground black pepper
* 2 cloves garlic, minced
Directions
1. In a large nonstick frying pan, heat 1 tablespoon of the oil over moderately high heat. Add the fennel, 1 teaspoon of the rosemary, and 1/4 teaspoon of the salt. Cook, stirring frequently, until the fennel is golden brown and almost done, about 15 minutes. Add the broth and bring to a boil. Cover, reduce the heat and simmer until the fennel is tender, about 3 minutes. Remove the fennel and the cooking liquid from the pan.
2. Wipe out the pan and heat the remaining 1 tablespoon oil over moderate heat. Season the chicken with some salt and pepper. Add the chicken to the pan with the remaining rosemary and cook until brown, about 5 minutes. Turn and cook until almost done, about 3 minutes longer. Add the garlic; cook, stirring, for 30 seconds. Add the fennel and its cooking liquid and pepper to taste. Bring to a simmer. Cover the pan and remove from the heat. Let steam 5 minutes.
Based on the Food & Wine Recipe