Braised Chicken and Fennel with Creamy Polenta
Ingredients
- 2 bone-in, skin-on chicken breast halves
- Kosher salt and freshly ground pepper, to taste
- 1 Tbs. olive oil
- 1 1/2 oz. (45 g) chopped pancetta
- 1 tsp. fennel seeds
- 1 yellow onion, coarsely chopped
- 1 fennel bulb, trimmed, quartered, cored and sliced, fronds reserved
- 2 bay leaves
- 1 Tbs. tomato paste
- 1/2 cup (4 fl. oz./125 ml) dry white wine
- 1/2 cup (4 fl. oz./125 ml) gluten-free chicken broth
Instructions
Braised Chicken and Fennel with Creamy Polenta serves 2 original recipe by Williams-Sonoma.
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