This recipe can be made over the stove top or in the oven. When I am in a hurry, I prepare a tray with all the ingredients, cover it with foil so that the chicken steams while cooking and then place it in the oven until it is ready.
If you have the time, the best way to make this dish is below.
4 deboned chicken breasts (no skin)
2 garlic cloves, sliced
2 tablespoons olive oil
1 onion, chopped
1 fennel bulb, thinly sliced
1 cup dried apricots, soaked in hot water
2 tablespoons coriander leaves torn
1/2 cup chicken stock
1/2 cup white wine
Salt and pepper
Boil the chicken breasts in water for about 5 minutes.
Heat a pan with olive oil and lightly fry the garlic. Transfer the chicken to the pan, sprinkle with salt and fry on both sides. Turn the chicken frequently, until it starts to take a golden brown color on each side. Remove from the pan and place in an oven dish.
Then in the same pan, fry the onions. Pour them onto the chicken in the oven dish.
Toss the apricots on top of the chicken
Then drop the fennel slices around the pan.
Take the chicken stock and pour over. Grind salt and pepper over the chicken and vegetables. Cover with foil and bake in the oven for approximately 30 minutes - or until most of the water has reduced and the vegetables are soft. Then remove the foil and let it brown for another 5 minutes.
Garnish with fresh coriander.