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| |
| until browned on both sides, 6 to 10 minutes. Remove chicken. |
| 3. Wipe skillet with a paper towel; add broth, and bring to a boil. Add chicken and hot |
| broth to potato mixture in baking dish; bake until chicken is no longer pink and an |
| instant-read thermometer registers 165°, 20 to 25 minutes. Garnish with fronds. |
| Note: If you are unable to find fennel bulbs with the fronds still attached, you can |
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Baked Chicken, Potatoes, and Fennel |
| garnish the dish with dill instead. |
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