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Ingredients
1 Tablespoon butter
2 Teaspoons green peppercorns, in vinegar
2 Chicken thighs, boneless, skinless
1 Cup celery, chopped
1 Cup fennel bulb, chopped
NOTE: Use a total of 2 cups chopped celery if fennel is not available
1 Cup chicken stock
Instructions
Melt butter in a saut� pan or skillet, add green peppercorns, and stir 1 minute. Place chicken in pan and cook over medium heat until tan, about 2 minutes on each side. Add celery and fennel to sides of pan with chicken in center. Pour in 1/2 cup chicken broth, cover pan with a piece of heavy brown bag paper cut in a circle to fit over pan, and simmer over low heat 7 minutes. Add remaining 1/2 cup of broth to pan, raise heat, and boil rapidly 2 minutes to reduce and thicken sauce. Serve chicken garnished with vegetables and sauce.