Chicken, Fennel, Artichoke and Tomato Stew

Chicken, Fennel, Artichoke and Tomato Stew

Ingredients

  • 6 boneless, skinless chicken thighs
  • 3 tablespoons olive oil
  • 1 large fennel bulb, cut into 1/4 inch wedges
  • 1 can artichoke hearts, 15 ounces
  • 1 can stewed tomatoes, drained
  • 1 small onion
  • 1/2 pound quinoa pasta or brown rice pasta, cooked
  • 1 1/2 cups chicken broth from Better Than Bouillon (1 cup water, 2 teaspoons Better Than Bouillon)
  • 1 tablespoon red wine vinegar

Instructions

  1. Pre-heat oven to 425.
  2. Cook chicken in olive oil in oven proof skillet for about 10 minutes on the stove.
  3. Remove chicken and place on a plate.
  4. Cook fennel, onion and artichokes for about 4 minutes.
  5. Add chicken, Better Than Bouillon, place in oven and cook for approximately 20 minutes.
  6. While chicken is cooking, prepare pasta.
  7. Remove from oven.
  8. Add red wine vinegar and stir through.
  9. Serve over quinoa pasta.
http://pondermountain.com/2011/11/02/chicken-fennel-artichoke-and-tomato-stew/

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