Sunday, September 26, 2010

'Chicken' with Fennel, Tomato, and Tarragon Vinegar

The vegan chick'n cutlets from Gardein were the perfect product to use in this recipe, which originally called for 8 chicken thighs. Each package of Gardein has 4 cutlets, so you'll need 2 packages for the recipe below.

The recipe also called for chopped, seeded, and peeled tomatoes, which takes a bit of prep work, but is worth the extra effort. Bring a large pot of water to a boil. While the water boils, slit a shallow X on the bottom of 3 tomatoes. Boil for 1 minute, then transfer immediately to a bowl of ice water. The peels will slip off easily. Seed and chop the tomatoes to equal 2 cups; set aside.

Now on to the rest of the recipe!

Sprinkle 1/8 tsp. black pepper evenly over the 'chicken' cutlets. Heat 1 teaspoon olive oil in a large skillet over medium-high heat; dd the 'chicken' and cook for 2-3 minutes on each side, then remove from the pan. Cut 2 fennel bulbs into quarters; add the fennel quarters to the pan and cook for 5 minutes, turning so they brown evenly on all sides. Remove the fennel from the pan, and add 3 minced garlic cloves; saute for 30 seconds.

Add 14 ounces vegetable broth, 1/3 cup tarragon vinegar, and 2 fresh tarragon sprigs to the skillet; scrape the bottom of the pan to remove the browned bits that have accumulated, then bring the mixture to a boil. Return the fennel to the pan, cover, reduce heat, and simmer for 7 minutes. Return the chicken to the pan, cover, and continue to simmer on low for a final 10 minutes.

Remove the chicken and fennel from the pan a final time. Add 1/8 tsp. black pepper, the chopped tomatoes, 1 tablespoon plain soy creamer (such as Silk), and 1/2 tsp. raw sugar to the broth mixture. Bring to a boil, then cook until reduced to 1 cup (about 10 to 15 minutes) ,stirring frequently.

Serve 2 'chicken' pieces with 2 fennel quarters and 1/4 cup of the sauce for 4 servings of 230 calories each. This hearty dish is almost like a stew, and would be great served over cooked rice to soak up the extra juices.

fennel $3.08
vegetable broth $2.49
tomato $4.00

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The Vegan Pantry

  • Vegan yogurt - Whole Soy
  • Vegan milk - Silk
  • Vegan Feta - Sunergia
  • Vegan Cheese - Galaxy Foods
  • Vegan Eggs - Ener-G
  • Vegan Butter - Earth Balance