Chicken with Fresh Tomato and Fennel Sauce

Chicken with Fresh Tomato Fennel Sauce

Ingredients

• 2 Tablespoons oil
• 2 - 3 pound chicken breast
• Salt to taste
• Pepper to taste
• 4 cloves garlic, minced
• ½ cup chopped onion
• 8 ounces baby carrots
• 12 ounces fresh fennel
• 1 tablespoon basil
• 1 tablespoon parsley
• 28 ounces fresh chopped tomatoes (or substitute canned crushed tomatoes)

Preparation

Heat the oil in  large skillet over medium heat. Place the chicken breast in the skillet and season with salt, pepper, basil and parsley. Add the minced garlic, onion, carrots and fennel. 

Cook the chicken until lightly browned on both sides. 

Add the chopped tomatoes and simmer for 30 minutes stirring occasionally. 

Fresh Roasted Tomato Sauce

Fresh Roasted Tomato Sauce

Ingredients:

• 24 Whole Roasted Roma Tomatoes
• 1 onion, chopped
• 4 cloves of garlic
• 2 teaspoons dried oregano
• 2 teaspoons dried basil
• 2 teaspoons fennel seed
• 2 teaspoons marjoram
• 1 - 6 ounce can tomato paste
• 1 (6 ounce) can water

Preparation:

Put the tomatoes in a food processor or blender. Blend until smooth. In a pot on the stovetop, saute onion and garlic in olive oil just until starting to brown.  Place roasted tomato puree into the pot with the onion and garlic. Stir to combine. Add the spices, tomato paste, and can of water. Simmer on low for 30 minutes.

**OR** Place the (blended) roasted tomato puree, sauteed onion and garlic, and remaining ingredients into a crockpot. Cook on low for 4 hours.

If you prefer a meat sauce, brown one pound of ground meat and add it to the sauce.

Quick Tip: Roasted Tomatoes

Roasted Tomatoes

Ingredients:

• 24 whole Roma tomatoes
• olive oil

Preparation:

Preheat oven to 450 degrees. Coat the bottom of a baking pan with olive oil. You don't need a thick layer, but you want to make sure there are no dry/uncovered spots. Place the tomatoes on the baking pan. Bake until darkened (roasted). This will take about 1-2 hours, depending on your oven and the size of the tomatoes. Let the tomatoes cool on the pan before handling.

For some added flavor, place fresh (peeled) garlic cloves and sliced onions amongst the tomatoes about halfway through the roasting process. This will nicely roast the garlic and caramelize the onions. If you put the garlic cloves and onion on the pan at the beginning of the roasting process, it will burn.

Basic Tomato Sauce

Basic Tomato Sauce

Ingredients:

• 28 ounce can crushed tomatoes
• 10.75 ounce can tomato puree
• 6 ounce can tomato paste
• 1 tablespoon italian seasoning blend  
• 1 teaspoon dried basil
• 1/2 teaspoon fennel seed
• 1/4 teaspoon granulated garlic
• 1/4 teaspoon granulated onion
• 3/8 teaspoon salt 

Add all ingredients to a saucepan and mix well. Cover and cook on high until mixture starts to bubble. Promptly turn to medium-low and let simmer for 20-30 minutes.

Use for lasagna, pasta, marinara, pizza, etc.!


If you prefer to make your tomato sauce from fresh tomatoes, check out these recipes:

• Fresh Roasted Tomato Sauce 

Mimi's Fresh Salsa

Mimi's Fresh Salsa

Ingredients:

• 2 large Roma Tomatoes, cut in half
• 1 lime, juiced
• 1/2 teaspoon ground cumin
• 1/2 teaspoon oregano
• 2 teaspoons granulated onion
• 1/2 medium onion, cut in half
• 3 garlic cloves
• 1 small bunch cilantro
• 1/4 - 1/2 teaspoon sea salt
• 1/8 – 1/4 teaspoon ground black pepper
• Cayenne Pepper (optional)

Preparation:

Put all ingredients in blender or food processor and blend until the desired consistency. 
Chill and serve. 

Enchilada Sauce

Enchilada Sauce

Ingredients:

• 6 ounce can tomato paste
• 2 cups chicken broth
• 1 teaspoon granulated onion
• 1/2 teaspoon granulated garlic
• 2 teaspoons ground cumin
• 2 1/2 teaspoons chili powder (more or less, depending on your preference)
• 1 teaspoon dried oregano
• 1/2 teaspoon salt

Preparation:

Stove-top Method: Combine tomato paste and chicken broth in a pot. Turn burner on high and wisk until broth and tomato paste are well blended (no lumps). Add remaining ingredients. Simmer on low for 20 minutes.

Crock-pot Method: Add all ingredients into a small crock-pot and mix until combined. Cover. Cook on low for 4-6 hours, or high 2-4 hours. 

Recipe makes 2 1/2 cups of sauce (5 servings).

1 serving = a scant 1/2 cup

Not only can you use this recipe for enchiladas ... try an enchilada-style meatloaf! or Mix it with some shredded chicken and add it on top of a mexi-style salad!