Ingredients
2 lbs. chicken tenderloins
Salt and pepper
Olive oil
2 leeks, white parts only, sliced
2 fennel bulbs, diced
2 yellow onions, diced
7 garlic cloves, whole
2 Tbsp. fresh or 1 Tbsp. dried oregano
2 cups white wine
1/3 cup orange juice
1/2 cup lemon juice
1/4 cup apple cider vinegar
4 Tbsp. butter
Chopped parsley, for garnish
Directions
Preheat oven to 375 degrees.
In a large Dutch oven, heat olive oil over medium to high heat and sauté each chicken tenderloin until brown on each side. Make sure to season each side with salt and pepper before cooking. Set aside.
In the same pan, sauté onions, leeks, fennel, oregano and full cloves of garlic until onions and fennel are soft and fragrant. Deglaze the pan with white wine and cook down until it is almost entirely evaporated. Add chicken back into the Dutch oven and cover with orange juice, lemon juice and vinegar.
Place uncovered in oven for approximately 30 minutes. When done, remove Dutch oven and place back on stove. Take chicken out and set aside. Stir butter into the sauce and veggies and cook down until slightly thickened, approximately 10 more minutes. Place chicken back into the pan and serve portions with ample veggies and chicken. Serve over egg noodles, quinoa, pasta, or eat solo.