Tomato-Braised Chicken with Parsnips & Fennel

Celebrating the cozy fall season with this Tomato-Braised Chicken with Parsnips & Fennel, in partnership with FarmToFork™ Pasta Sauces! The dish is full of seasonal ingredients and rich, hearty flavors. Plus, it’s healthy, delicious, and perfect for crisp autumn nights.

Tomato Braised Chicken

Tomato Braised Chicken

I’ve recently been introduced to FarmToFork Pasta Sauces and it’s safe to say I’m hooked. I use the sauces by simply heating them up and pouring over pasta on really busy weeknights, but also have been incorporating them into some unique dishes like these Roasted Tomato Curry Noodles.

I’m loving the sauces’ versatility and high-quality ingredients, including sustainably grown tomatoes and fresh garlic, onions, and basil. The ingredient list is short and simple, which is so incredibly important to me when shopping for a jarred red sauce.

FarmToFork also understands the value of connecting communities to where their food comes from, which is why the brand sources all of its tomatoes from two multi-generational family farms in California.

All around such a great brand that I’ve been so excited to work with this year!

Tomato Braised Chicken

The FarmToFork sauce I’m using this time is Spicy Marinara. With fall cooking in full swing, I wanted to create a really comforting, satisfying dish incorporating seasonal produce and rich flavors.

Enter this tomato-braised chicken. Crispy chicken thighs, pan-roasted parsnips, caramelized shallots, and fennel, all braised in a very flavorful, tomato-based sauce with white wine and chicken stock, then topped with olives, toasted walnuts and fried rosemary. I cannot tell you enough how delicious this is!

The subtle heat of the FarmToFork Spicy Marinara Sauce works perfectly with the sweet parsnips and fennel. I also love the simplicity and ease of using a quality jarred red sauce to add lots of robust flavor to the dish.

Tomato Braised Chicken

This tomato-braised chicken would make for a really great autumn dinner party recipe. It’s quick, seasonal, and absolutely stunning. Maybe serve it with some pasta and a big salad on the side for a very lovely fall meal!

And trust me, you’ll want to pick up a few jars of FarmToFork Pasta Sauce! Check out the brand’s site to find a store near you. Enjoy!


Tomato-Braised Chicken with Parsnips & Fennel

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

No reviews

simple tomato-braised chicken thighs with caramelized parsnips, fennel, olives, walnuts, and fried rosemary

servings: 4

  • Author: Kayla Howey


  • 6 skin-on, bone-in chicken thighs
  • kosher salt
  • 2 tbsp olive oil
  • 2 sprigs rosemary
  • 2 medium parsnips, peeled and sliced ¼”
  • 1 large shallot, thinly sliced
  • 2 fennel bulbs, sliced ¼”
  • ½ cup white wine (recommendation: sauvignon blanc)
  • 1 ½ cups FarmToFork Spicy Marinara Sauce
  • 1 cup chicken stock
  • ½ cup castelvetrano olives, halved
  • ¼ cup chopped toasted walnuts
  • fennel fronds (optional)


  1. Pat the chicken dry on all sides. Let the chicken sit at room temperature, skin-side up, for about 20 minutes. Season well with salt.
  2. Heat a 12” skillet over medium heat. Add the olive oil. Once hot, place the rosemary sprigs into the oil. Fry for 30 seconds on each side, or until crisp. Remove the rosemary and set aside.
  3. Place the chicken into the skillet, skin-side down. Lower the heat to medium-low. Allow the chicken skin to crisp until deeply golden, about 12-15 minutes. Flip the chicken and cook for another minute. Remove the chicken and set aside.
  4. Add the parsnips to the skillet. Cook until caramelized on both sides. Season with a pinch of salt. Remove the parsnips and set aside. Add a little bit more olive oil to the skillet. Add the shallots. Cook for a minute or so, then add the fennel. Sauté until caramelized and tender. Season with a pinch of salt. Stir the parsnips back in.
  5. Add the white wine, FarmToFork Spicy Marinara Sauce, and chicken stock. Stir well and bring to a simmer. Place the chicken back into the sauce, skin-side up (do not submerge the crispy skin). Braise the chicken for 15 minutes on medium-low, or until the chicken is cooked through and the sauce has reduced.
  6. Serve the chicken right in the skillet. Garnish with olives, toasted walnuts and fennel fronds (optional). Break off the leaves from the fried rosemary sprig and sprinkle over top.

Tomato Braised Chicken

This post is sponsored by FarmToFork Pasta Sauce. All opinions are my own. Thank you so much for supporting the brands I love!

2 thoughts on “Tomato-Braised Chicken with Parsnips & Fennel

    1. Hi Gloria! I do not yet, but it’s one of my goals for 2020 to start creating them…so hopefully soon!

share your thoughts below...

This site uses Akismet to reduce spam. Learn how your comment data is processed.