Preheat oven to 475F.
Heat pot of salted water to a boil.
Medium dice potatoes.
Cut off and discard fennel stems. Halve the fennel lengthwise; cut out and discard the core, then thinly slice.
Thinly slice onions.
Pick half the thyme leaves off stems.
Cook for 14-16 minutes, until tender. Add 1 tbsp. butter. Mash. Add salt and pepper.
Pat dry the chicken. Season with S&P. Coat with flour and shake excess off.
In a large nonstick pan heat olive oil on medium-high heat. Cook chicken 3-5 minutes per side.
Set on plate.
Caramelize the vegetables.
In non stick pan, add more vegetable oil. Add fennel and onion; season with salt and pepper. Stir frequently and cook for 16-18 minutes, until browned and very tender.
While vegetables cook, place tomatoes and several whole thyme sprigs on a sheet pan. drizzle with olive oil and season with S&P. Roast 6-8 minutes until tomatoes have softened.
Reduce heat in pan to medium and add garlic, S&P. Cook 30sec-1minute. Add in vinegar, remaining butter and 1/4 cup water. Cook, stirring occasionally for 1 minute. Add cooked chicken and juices from plate and thyme leaves. Cook 1-2minutes. Add 1-2tbsp water if sauce seems dry.
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
|Serving Size: 1 Serving (700g)|
|Recipe Makes: 2 Servings|
|Calories from Fat: 135 (22%)|
|Amt Per Serving||% DV|
|Total Fat 15g||20 %|
|Saturated Fat 8.2g||41 %|
|Monounsaturated Fat 3.7g|
|Polyunsanturated Fat 1.2g|
|Cholesterol 167.4mg||52 %|
|Sodium 313.8mg||11 %|
|Potassium 2043.5mg||54 %|
|Total Carbohydrate 56.7g||17 %|
|Dietary Fiber 9.1g||36 %|
|Sugars, other 47.6g|
|Protein 60.9g||87 %|
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Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.
Calories per serving: 606
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