Provencal Casserole with Fennel & Tomatoes

Provencal Casserole with Fennel & Tomatoes

 

For No Count you need to count ½ pt for the whole recipe (wine)

 

4 boneless, skinless chicken breasts

1 yellow pepper, sliced

2 fennel bulbs, sliced

2 garlic cloves, sliced

1 x 400g can chopped tomatoes

50ml white wine (½ pt)

2 strips orange peel

pinch saffron (optional)

100ml hot chicken stock

fresh basil, chopped

 

Heat a non-stick pan and spray with frylight.  Add the chicken and brown all over, about 7 mins.  Add pepper, fennel and garlic and cook for 1 min.  Stir in the tomatoes, wine, orange peel, saffron and stock an simmer for 10 mins until the chicken is cooked.  Sprinkle over the basil and serve.