Braised Chicken with Fennel and Cherry Tomatoes
Serves 4
1 large fennel bulb, thin slice
1 tbs vinegar
2 lbs boneless chicken thighs, whole
olive oil
1 Pint cherry tomatoes, halved
2 tbs capers
1 cup chicken stock
1/4c chopped basil
Juice of 1 lemon
~1.5 lbs potato, cut up
Brown the chicken.
Add fennel and stock, and braise 10 minutes. Add potatoes and go another
20, add tomatoes and go 5.
Finish with capers basil and lemon.
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