• 1 tbsp cooking fat

  • 1-3lbs of bone-in, skin-on chicken breast

  • 1 medium onion diced

  • 2 carrots diced

  • 2 Celery stalks diced

  • 6 cloves garlic diced

  • 3 bulbs of fennel sliced 1/2 inch thick

  • 2 Bay leaves

  • 3 tbsp chopped rosemary

  • 3 tbsp chopped sage

  • 3 tbsp chopped thyme

  • 32 oz of chopped tomatoes

  • 2 tbsp tomato paste

  • salt and pepper

  • 1 large heavy oven safe frying pan



  1. Heat cooking fat for 2 minutes on med-high heat. salt and 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.

  2. Remove chicken breast and set aside to rest

  3. Add  onion, carrot, celery, fennel, and salt and pepper to taste.

  4. Let it cook for 5-8 minutes until they are somewhat soft and translucent

  5. Move veggies to the side of the frying pan make a space for the chicken breast in the middle of the pan.

  6. In a small mixing bowl, dissolve tomato paste in the chopped tomatoes then add to the pan along with herbs and bay leaf.

  7. Cover pot and reduce heat to med-low. Let mixture simmer stirring occasionally to prevent burning.

  8. 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.

  9. let it cool for 15 minutes then serve over pasta or rice.