Sprinkle flour in the bottom of a 4-cup glass measuring cup; whisk in broth, vinegar and honey and set aside. Heat oil in an extra-large oven-safe skillet over medium-high heat. Season chicken with salt and pepper; cook in oil, skin side down, until browned (about 7 min.). Transfer to a plate, skin side up. Reduce heat to medium-low; add onions and garlic to the pan. Cook, stirring occasionally, until softened and browned (about 5 min.). Increase heat to medium-high; add broth mixture. Stir to scrape up brown bits. Bring to a boil; add chicken back to the pan, skin side up. Move skillet to a preheated 450° oven until chicken is done (about 12 min.). Transfer chicken to a serving platter; tent loosely with foil. Return skillet to medium-high heat. Bring sauce to a boil; cook until thickened to the consistency of thin gravy (5-7 min.). Add tomatoes; cook 1 min. Remove from heat and whisk in butter. Stir in peas. Scoop vegetables over chicken; spoon sauce over everything. Garnish platter with sliced fennel bulb, fennel fronds, pea shoots, parsley and pepper. Serve immediately with rice.

Good to Know: Find fresh pea shoots in the Produce Department near the bean sprouts and alfalfa sprouts.