Fennel & Tomato Chicken

By |September 23rd, 2015|chicken, gluten-free, grain-free, recipe, tomato|0 Comments|

We’ve been enjoying the most beautiful produce in our CSA from Simpler Thyme Organic Farm this summer and this past week was no exception.

When I saw the HUGE amount of stalks and fronds on the bunch of fennel in our bag, I knew I had to find something to do with it.

Fennel fronds

The fennel was so huge, I couldn’t fit the bulbs into the pic. 🙂

So, I ‘Googled’ fennel fronds and found lots of recipes, but most of them were for salads and I really wanted to make a dinner out of this lovely vegetable. So, I decided to wing it and went to the grocery store to get some organic protein to go along with it. I ended up buying some chicken drumsticks and some organic canned tomatoes. I generally don’t buy tomatoes in a can because of the BPA, but since I had such a short amount of time in which to whip this dinner up I just went with organic and compromised this time.

Here’s what I did…



I sautéed 2 large shallots in coconut oil until golden.


Then I added the chopped fennel stalks and fronds (saving the bulbs for a salad later).


I cooked them until softened and then deglazed with 1/2 cup dry white wine.


I reduced the wine until the pan was almost dry and then added a large can of organic, chopped tomatoes.


Then I nestled the chicken into the sauce and covered the pan and allowed it to cook for about 25 minutes on medium-low.


I added 1/2 cup of chopped Kalamata olives and cooked for another couple of minutes with the pan uncovered.

I served it atop smashed organic potatoes (also from the farm).

I served it atop smashed organic potatoes (also from the farm).


This recipe is definitely a keeper. We all really enjoyed it and I was happy that although the fennel flavour was still there, it was quite subtle.

Chicken with Fennel and Tomato

  • 2 large shallots
  • 2 tablespoons coconut oil
  • Fennel stalks and fronds (I used about 4 cups)
  • ½ cup dry white wine
  • 1 large can organic chopped tomatoes
  • ½ cup chopped Kalamata olives


  1. Sauté shallots in coconut oil at medium-high heat until golden.
  2. Add chopped fennel stalks and fronds (save bulbs for another use).
  3. Continue to cook until softened.
  4. Add wine and reduce until it’s almost gone.
  5. Add tomatoes and cook for a few minutes, then nestle chicken into sauce.
  6. Cover pan and cook for about 25 minutes.
  7. Remove lid, add olives and cook for another few minutes.
  8. Serve as desired (I served atop smashed potatoes).