Name: Braised Chicken and Fennel with Creamy Polenta
Yield: Makes 2 Servings
Ingredients: Olive oil, 1 tablespoon; Kosher salt and freshly ground pepper; Yellow onion, 1, coarsely chopped; Creamy Weeknight Polenta, using chopped fennel fronds as the herb; Tomato paste, 1 tablespoon; Fennel seeds, 1 teaspoon; Gluten-free chicken broth, ½ cup (4 fl oz/125 ml); Pancetta, 1½ oz (45 g) chopped; Bone-in, skin-on chicken breast halves, 2; Dry white wine, ½ cup (4 fl oz/125 ml); Bay leaves, 2; Fennel bulb, 1, trimmed, quartered, cored and then sliced, fronds reserved

Preparation info

Makes
2
Servings

Difficulty
Easy

Appears in

Weeknight Gluten Free

By Kristine Kidd

Published 2013

About

Tomato paste is a flavorful gluten-free thickener with the bonus of adding great color to braises and stews. I prefer the products that come in a squeezable tube, because they stay fresh for months.

Ingredients

Bone-in, skin-on chicken breast halves, 2
Kosher salt and freshly ground pepper
Olive oil, 1

Method

Using poultry shears, cut the chicken breasts in half crosswise. Pat dry and sprinkle on both sides with salt and pepper. In a large nonstick frying pan over medium-high heat, warm the oil. Add the chicken and cook until brown, about 3 minutes per side. Transfer to a plate.
Pour off the fat from the pan and return the pan to medium-high heat. Add the pancetta a

Become a Premium Member to access this recipe

Unlimited, ad-free access to hundreds of the world’s best cookbooks
Over 150,000 recipes with thousands more added every month
Recommended by leading chefs and food writers
Powerful search filters to match your tastes
Create collections and add reviews or private notes to any recipe
Swipe to browse each cookbook from cover-to-cover
Manage your subscription via the My Membership page

Already a member?

Monthly plan

Annual plan

'Brilliant app for foodies'

'Spotify of cookbooks'

No reviews for this recipe

Ingredients

Method

Part of