Braised Chicken with Fennel in Mushroom Wine Sauce Recipie Wayne NJ

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(NC)-Here is a white version of the classic French dish, Coq Au Vin. By substituting white wine for red, and fennel for the carrots, it gives a lighter taste and appearance.

Preparation Time: 10 minutes Cooking Time: 35 minutes

2 tbsp olive oil, divided 30 mL

1 1/4 lb. (4) halved skinless, boneless chicken breasts 600 g

1 medium onion, chopped 1

3/4 lb thickly sliced fresh Mushrooms 375 g

1 cup each white wine and chicken broth 250 mL

3 cloves garlic, minced 3

1 tsp each dried thyme and rosemary 5 mL

1/2 tsp oregano 2 mL

1 small fennel bulb*(1 lb/500 g), cut in 8 wedges 1

4 tsp cornstarch 20 mL

salt and freshly ground pepper to taste

1 lemon 1

Garnish: chopped fennel fronds.

In 12" (30 cm) deep skillet heat 1 tbsp (15 mL) oil over medium high heat. Brown each side of chicken breast, about 3-4 minutes. Remove and set aside.

Add remaining 1 tbsp (15mL) oil to same pan; add mushrooms and onion; cook and stir about 3-4 minutes or until lightly browned. Pour in wine, broth, garlic, thyme, rosemary and oregano; bring to boil, nestle fennel wedges in the sauce. Cover and reduce heat to medium-low; cook 10 minutes. Meanwhile finely grate lemon and set aside.

Mix 1 1/2 tbsp (22 mL) water with cornstarch until smooth. Stir starch mixture into vegetable mixture; bring to boil, stirring constantly, boil 1 minute until thickened slightly. Reduce heat to medium and return chicken to pan; cover and cook 10-12 minutes or just until chicken is no longer pink and fennel is tender. Taste and add salt and pepper if desired.

Serve over cooked rice, mashed potatoes or egg noodles and sprinkle lemon zest on top. Garnish with fennel fronds.

Makes 4 servings