Chicken with Fennel & Tomatoes

8 boneless, skinless chicken thighs
4 tomatoes, chopped
1 fennel bulb, cut into wedges
4 garlic cloves, peeled and smashed
1 tablespoon tomato paste
1 cup chicken stock
Olive oil
Salt and Pepper

Rinse and pat dry the chicken. Heat a large skillet with 4 tablespoons olive oil. Add the smashed garlic and cook, stirring, until browned – about 5 minutes. Remove garlic from olive oil and set aside.

Add the fennel to the skillet and cook until evenly browned on all sides – about 7 minutes. Remove form the skillet and set aside.

Add the chicken to the skillet and brown on all sides. Remove from pan and discard all rendered fat.

Add the chicken stock and the tomato paste to the pan. Mix well to dissolve the tomato paste. Add the tomatoes and cook for 2 to 3 minutes. Return the chicken to the pan. Arrange the garlic and fennel around the chicken. Bring liquid to a soft boil, cover and simmer for 20 minutes or until chicken is completely cooked through.

Serve with side of choice. We had it with paprika potatoes. Enjoy!

Print the Chicken with Fennel & Tomato Recipe Here

My name is Mary Ann Allen and I am here to help you get organized so you can save money on groceries and feed your family healthy, nutritious food. My multi-cultural cooking background comes from being born in the US and raised in Bolivia. I have 5 kids and own around 400 cook books. I absolutely love to cook!


  • September 3, 2009


    Hi, i got here from youtube..your videos are really nice and of course what makes them nice your recipes, your personality and how easy it is to prepare…all put nicely in details and great quality videos…i was wondering how come you do not have comments here on your site? and the number of views on your videos are very low considering the variety and quality of your videos. you need to promote yourself more on the net…have you tried to join or the forums there? any food network would make your recipes more visible…also try a whole other audience are there and all they talk about is food 🙂
    best of luck to you and keep on posting your beautiful recipes.

  • September 3, 2009


    Thank you so much for the advise! You are very kind! I started this site in Nov. 2008 and have been working very hard on it. I will do as you suggest. I also want to thank you for taking the time to visit my site and view my videos. Take care of yourself and thank you again!
    Mary Ann