1 tbsp cooking fat
1-3lbs of bone-in, skin-on chicken breast
3 bulbs of
fennel sliced1/2 inch thick
2 Bay leaves
3 tbsp chopped rosemary
3 tbsp chopped sage
3 tbsp chopped thyme
ozof chopped tomatoes
2 tbsp tomato paste
1 large heavy oven safe frying pan
Heat cooking fat for 2 minutes on
med-high heat. saltand pepper chicken breast and place them skin side down in pan and let them brown for 5 minutes. Flip and let cook for another 5 minutes or until golden brown.
Remove chicken breast and set aside to rest
Add onion, carrot, celery, fennel, and salt and pepper to taste.
Let it cook for 5-8 minutes until they are somewhat soft and translucent
Move veggies to the side of the frying pan make a space for the chicken breast in the middle of the pan.
In a small mixing bowl, dissolve
tomato pastein the chopped tomatoes thenadd to the pan along with herbs and bay leaf.
Cover pot and reduce heat to
med-low. Let mixture simmer stirringoccasionally to prevent burning.
Remove from heat once sauce is to desired thickness. 45 minutes if you like your sauce runny an hour plus if you like your sauce thick.
letit cool for 15 minutes thenserve over pasta or rice.