Chicken Braised with Lemon,Fennel & Blac
Source of Recipe
South Beach Diet
List of Ingredients
- 2 tsp freshly grated lemon zest,divided
- 3 Tbsp fresh lemon juice,divided
- 2 Tbsp extra-virgin olive oil,divided
- 2 cloves garlic,minced
- 1 tsp dried oregano
- 1/2 tsp sugar
- 1/4 tsp salt
- Freshly ground pepper to taste
- 1 1/4 lbs. boneless,skinless chicken thighs,trimmed and cut into 3 pieces each
- 1 large fennel bulb
- 1 large onion
- 1/2 cup dry white wine
- 1/2 cup reduced-sodium chicken broth
- 1/2 cup oil-cured black olives,pitted
Instructions
- Whisk 1 tsp lemon zest,2 Tbsp lemon juice,1 Tbsp oil, garlic,oregano,sugar,salt and pepper in a 7 1/2X11-in.(2 quart)glass or ceramic baking dish. Add chicken and toss to coat. Cover and marinate in the fefrigerator for at least 30 min. or for up to 8 hours.
- Meanwhile,trim stalks from fennel,reserving the lacy greens for garnish. Slice the fennel bulb lengthwise into 1/4-in. thick slices. Lay slices flat and cut into 1/4-in. thick slivers. Peel onion,cut in half lengthwise and slice.
- Preheat oven to 350F. Heat the remaining 1 Tbsp oil in a large nonstick skillet over med. heat. Add fennel and onion,cook,stirring often,until softened and lightly browned,8-10 min.(You may need to add a little water to prevent scorching.)Add wine,broth and the remaining 1 Tbsp lemon juice;bring to a simmer,stirring. Cook for 5 min.,then stir in olives. Spoon this mixture over the chicken. Cover with foil and bake until the chicken is cooked through and the fennel is very tender,35-40 min.
- Finely chop enought of the fennel fronds to make 2 Tbsp. Combine with the remaining 1 tsp lemon zest; sprinkle over the chicken brfore serving.
- 4 servings
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