Variation on a theme - One "Pot" Fennel Chicken in Red Sauce
I've made this recipe in many variations and have written it down in at least two different ways. Here is yet another variation because last night I was feeling pretty lazy and didn't want to mess up lots of dishes cooking my meal. SO, I decided to try this out and see if I can make this a ONE pot meal. I'll be doing it this way more often.
Serves 2
This is a to taste recipe. I don't have the exact measurements for most of the ingredients. You'll just have to play with it.
Olive Oil (abt 1 tbsp)
2 Shallots (can be substituted with one small onion and 1 clove garlic, chopped)
Salt
Fennel Spice Rub (see my other recipes) (if you had to have a measurement, I would say it was about 1 tbsp of the mixture)
1 Can of diced tomatos (regular sized can) - next time I used chopped. I don't want it that chunky
2 Chicken Breasts (I used boneless and skinless)
Baby Spinach (you know, the kind you find in a bag at the supermarket)
Wide Egg Noodles
Chicken Broth (I usually use low sodium broth - Campbell's)
When you add the chicken broth, you are just adding about a 1/2 cup at a time. I just added it till the bottom of the pan looked juicy and loose. The broth is there for flavor as well as to provide a simmering and steaming method of cooking the different ingredients. You could use water, but water doesn't add much flavor.
Serves 2
This is a to taste recipe. I don't have the exact measurements for most of the ingredients. You'll just have to play with it.
Olive Oil (abt 1 tbsp)
2 Shallots (can be substituted with one small onion and 1 clove garlic, chopped)
Salt
Fennel Spice Rub (see my other recipes) (if you had to have a measurement, I would say it was about 1 tbsp of the mixture)
1 Can of diced tomatos (regular sized can) - next time I used chopped. I don't want it that chunky
2 Chicken Breasts (I used boneless and skinless)
Baby Spinach (you know, the kind you find in a bag at the supermarket)
Wide Egg Noodles
Chicken Broth (I usually use low sodium broth - Campbell's)
- In a non stick frying/saute pan (at least 10" diameter and not shallow) at medium high heat, pour olive oil to coat the bottom of the pan. Add less than you would think because as it heats up it spreads out. If you are using a pan that isn't non-stick, then add more oil. When oil is shimmery (but not burning) add the shallots
- Saute the shallots and a few pinches of salt till soft for about 3-5 minutes. A little browning won't hurt. You don't want this to be burnt.
- Add the fennel spice rub to the shallots and let cook until very fragrant. (till you smell it) (The salt helps the shallots to release their juices)
- Add the tomatoes to the pan and allow to cook on medium for about 10 minutes.
- Add the chicken breast cover and cook until the breasts are cooked through.
- Remove the chicken from the pan. (It is your choice, you can leave the chicken whole and serve it this way, or chop it up into big chunks. Either way, you will be adding this back to the pan.)
- If the sauce is not juicy at this point, add some chicken broth and bring up to simmering.
- Add the Egg Noodles and cover. You may need to come back and add a little more broth as it cooks. Cook till the noodles are to your favorite doneness. While cooking they soak up the lovely tomato mixture.
- Add chicken back to the pan. If the sauce isn't juicy, add more chicken broth. Top with as much spinach as you can fit in the pan and still cover it. You may have to do this in two batches. Cook until the spinach is cooked and then mix in. This will take about a minute for the spinach to cook.
When you add the chicken broth, you are just adding about a 1/2 cup at a time. I just added it till the bottom of the pan looked juicy and loose. The broth is there for flavor as well as to provide a simmering and steaming method of cooking the different ingredients. You could use water, but water doesn't add much flavor.