Fennel-And-Onion Chicken

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Every Day with Rachael Ray
Nutrition per serving    (USDA % daily values)


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Ingredients for 4 servings

1/4 cup extra-virgin olive oil (EVOO)

2 pieces skinless, boneless chicken breasts, halved crosswise

4 pieces skinless, boneless chicken thighs

Salt and pepper

1 teaspoon poultry seasoning

1 teaspoon fennel seeds

2 tablespoons flour, plus more for coating

1 bulb fennel, thinly sliced, plus a small handful of fennel fronds, chopped

1 large onion, thinly sliced

2 garlic cloves, crushed

3/4 - 1 cup dry white wine (eyeball it)

3 tablespoons butter

3 tablespoons pine nuts, finely chopped

1 1/2 cups chicken stock

1 tablespoon Worcestershire sauce

A handful of flat-leaf parsley, chopped

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