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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.
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Prep Time 15 minutes
Cook Time 45 minutes
Total Time 1 hour
Servings: 5 servings
Course: Dinner
Cuisine: Italian
Ingredients Method

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

Method
 

  1. In a bowl mix chicken pieces with oregano, granulated garlic, salt, and pepper.
  2. In a large pan over medium to high heat, cook bacon until crispy, about 10 minutes, remove from pan.
  3. 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.
  4. 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.
  5. Add wine, and reduce completely, 5 - 7 minutes, stirring occasionally.
  6. Add chicken stock, cook 3 minutes. Add heavy cream, simmer 5 minutes.
  7. Add chicken back into pan with sauce, cook uncovered for 15 minutes.
  8. Serve over white rice, and spinach. Top with crispy bacon pieces.