Chicken in Creamy Fennel Sauce with Crispy Bacon
Tender chunks of boneless chicken thighs coated in a fennel and shallot based cream sauce, served over a bed of white rice and iron rich spinach. This Chicken in Creamy Fennel Sauce with Crispy Bacon is delicious and has quickly become a family favorite in my house. The crispy bacon adds the perfect texture and saltiness to this creamy fennel sauce chicken.
Ingredients
- 2 lbs bonesless skinless chicken things cut into bite size chunks
- 6 slices bacon chopped
- 1/2 tsp oregano
- 1/2 tsp granulated garlic
- 1/2 tsp salt
- black pepper to taste
- 1 Tbsp vegetable oil
- 1 cup fennel minced
- small shallot minced
- 3 cloves garlic minced
- 1/2 cup white wine
- 3/4 cup chicken stock
- 1 cup heavy cream
Instructions
- In a bowl mix chicken pieces with oregano, granulated garlic, salt, and pepper.
- In a large pan over medium to high heat, cook bacon until crispy, about 10 minutes, remove from pan.
- In the same pan, add vegetable oil, and chicken pieces. Spread chicken out so that it's all touching the pan. Brown 3 - 4 minutes on each side, and remove from pan. Cover with foil to keep warm.
- Add fennel and shallot and cook until fennel begins to soften, 10 minutes, stirring frequently. Add garlic and cook an additional 1 - 2 minutes, until garlic is fragrant.
- Add wine, and reduce completely, 5 - 7 minutes, stirring occasionally.
- Add chicken stock, cook 3 minutes. Add heavy cream, simmer 5 minutes.
- Add chicken back into pan with sauce, cook uncovered for 15 minutes.
- Serve over white rice, and spinach. Top with crispy bacon pieces.