Comfort food at its best.
Hands-on Time: 30 minutes // Time from start to finish: 35-40 minutes
(Gluten-Free, Lactose/Dairy Free, Diabetes Diet, Low Fat/Low Cholesterol, Cardiac Diet, Paleo)
I prefer thighs for this recipe, but chicken breast would work fine, too.
Lightly salt the chicken, and sear with a splash of olive oil in a hot pan.
Remove the chicken and add thinly sliced fennel and leek (save the fennel fronds).
Cook for a few minutes, then add garlic, broth, and the herbs of your choice. (An herb blend, like Herbs de Provence is nice here, but you could also pick one or two to make them stand out. I’d start with rosemary and/or thyme.)
Nestle the chicken into the fennel and leeks, put a lid on, but leave a crack, and cook on low for about 20 minutes or until the chicken juice runs clear.
Serve the chicken on a bed of the fennel and leek with a sprinkle of fennel fronds.