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An excellent and easy dish that is sure to please all your hungry eaters.
Cut the fennel bulb in half, then cut each half into 1/2″ wedges.
Preheat oven to 425F.
Season chicken with salt and pepper. Heat a large oven proof pan to medium heat on your stovetop and add oil and chicken. Cook chicken about 8 minutes. Add fennel, onions, garlic, oregano, and red pepper flakes and cook about 3 minutes, just until the vegetables begin to wilt. Stir in the sun-dried tomatoes and olives. Then remove the pan from the stovetop and into the oven. Bake, uncovered, for 20-30 minutes.
Serve with couscous.
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