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Aromatic Fennel Chicken

Fennel adds to the flavor of this wonderful chicken dish, along with lemon, capers, wine, spices and a bit of bacon. Serve with a colorful salad or veggie for a special meal. Rebecca Hunt – Santa Paula, California

6 ServingsPrep: 35 min. Cook: 50 min.

Ingredients

4 bacon strips, chopped
1 broiler/fryer chicken (3-1/2 to 4 pounds), cut up, skin removed
1/2 teaspoon salt
1/2 teaspoon pepper
2 fennel bulbs, sliced
2 medium onions, chopped
6 garlic cloves, minced
3/4 cup white wine or reduced-sodium chicken broth
1/4 cup lemon juice
1 tablespoon grated lemon peel
2 bay leaves
2 teaspoons dried thyme
Pinch cayenne pepper
3 tablespoons capers, drained

Directions

In a large nonstick skillet, cook bacon over medium heat until crisp.
Using a slotted spoon, remove to paper towels; drain, reserving 1
tablespoon drippings.
Sprinkle chicken with salt and pepper. Brown chicken on all sides in
reserved drippings; remove and keep warm. Add fennel and onions to
the pan; cook and stir for 3-4 minutes or until onions are tender.
Add garlic; cook 1 minute longer.

2 of 2

Aromatic Fennel Chicken (continued)

Directions (continued)

Stir in the wine, lemon juice and peel, bay leaves, thyme and
cayenne. Return chicken to the pan. Bring to a boil. Reduce heat;
cover and simmer for 20-25 minutes or until chicken juices run
clear. Remove chicken and keep warm.
Cook the fennel mixture, uncovered, for 8-10 minutes or until
slightly thickened, stirring occasionally. Stir in capers and
reserved bacon. Discard bay leaves. Serve with chicken. Yield: 6
servings.

Nutrition Facts: about 4 ounces cooked chicken with 1/2 cup fennel mixture equals 290 calories, 12 g fat (4 g saturated fat), 92 mg cholesterol, 520 mg sodium, 13 g carbohydrate, 4 g fiber, 31 g protein. Diabetic Exchanges: 4 lean meat, 2 vegetable, 1 fat.

Wine: Full-Bodied White Wine: Enjoy this recipe with a full-bodied white wine such as Chardonnay or Viognier.