Provencal Chicken and Fennel

We had our neighbors over for supper tonight, and I wanted to make something that the kids would eat (not too spicy or exotic), and found this recipe from the Mayo Clinic cookbook. It came out really good. You know you have a winner when the kids and the grown-ups like it. I modified it from the cookbook by reducing the amount of fennel and adding red pepper and switching in broth for white wine.

Provencal Chicken and Fennel

• 1 fennel bulb, chopped into wedges
• 1 red pepper, cut into strips
  
• 14 oz can diced tomatoes, drained
• 1/4 cup broth
• 2 Tbsp orange juice
• 3 minced garlic cloves
• 2 tsp. balsamic vinegar
• 6 bone-in chicken breasts or thighs
• 2 Tbsp fresh chopped parsley

1. In dutch oven or large frying pan, combine tomatoes, broth, o.j., garlic and vinegar. Bring to a boil, and reduce heat to medium-low.

2. Arrange chicken, fennel and red pepper over tomato mixture, spooning some sauce over chicken. Cover and cook until chicken reads 180, approx. 45 min. Using a slotted spoon, transfer chicken and vegetables to a platter.

3. Increase heat to high and cook until sauce has thickened slightly. I added some flour also, and it made a slammin' gravy. Spoon over chicken or serve on the side. Sprinkle dish with parsley.