1teaspoon arrowroot, gluten-freecornstarch can be used
Instructions
Heat the oven to 325 degrees.
In a small bowl, combine the kosher salt, pepper, cayenne pepper, ground coriander together, to make a seasoning spice for the chicken. Sprinkle the seasoning on the skinless chicken.
Heat a cast iron skillet over medium heat, when pan is hot, add the olive oil to the pan. Add the skinless chicken breasts to sear each side. Should be about 3-5 minutes per side. Chicken should have a caramel-brown color. Set chicken aside.
To the cast iron skillet, add potatoes, sliced fennel, cut up baby turnip, and chopped carrots. and dried oregano. Cook and turn vegetables for about 5 minutes.
Slowly add in the white wine. Use a wooden spoon to scrape up and blend the brown bits at the bottom of pan. Add in the chicken stock. Place the chicken back into the pan. Place pan in oven for about 30 minutes. Check the chicken for doneness. Depending on the size of the chicken may take a few more minutes. Garnish with the fresh oregano and rosemary.If you prefer a thicker sauce. Add in 1 teaspoon arrowroot with some of the stock. Add it back into the pan. Let it cook another 10 minutes.
Serve immediately. Can be prepared ahead and reheated.
Notes
If you have a mandoline, use that to slice the fennel thin. If you are unfamiliar with fennel, this is a great tutorial,
If low-carb eating, use cauliflower in lieu of potatoes.
Any nutritional data I provide is an approximation and actual dietary information can vary based on ingredients and portion sizes.