This rustic Italian entrée is perfect for a cool night. Serve with crusty whole grain bread, or over rice, to sop up all of the broth.
- 1 pound(s) uncooked fennel bulb(s)
- 1 pound(s) uncooked boneless skinless chicken breast(s), cut into bite-size chunks
- 1 1/4 tsp rosemary, fresh, chopped
- 5 tsp all-purpose flour, divided
- 1 Tbsp olive oil, extra-virgin, divided
- 1 small uncooked red onion(s), chopped
- 2 fl oz red wine, or white wine (1/4 cup)
- 2 tsp minced garlic
- 14 1/2 oz canned chicken broth
- 1/2 tsp table salt, or to taste
- 1/8 tsp black pepper, freshly ground, or to taste
Trim stalk from fennel. Quarter bulb(s) lengthwise and then slice crosswise into small pieces; reserve fronds for garnish (you will have about 3 cups fennel).
Put chicken on a plate and sprinkle with rosemary; sprinkle with 4 tsp flour and toss to coat.
Heat 1 tsp oil in a large nonstick skillet over medium-high heat. Add chicken; cook, turning occasionally with tongs, until lightly browned, about 6 minutes. Transfer chicken to a plate (chicken will not be fully cooked at this point).
In same skillet over medium-high heat, heat remaining 2 tsp oil. Add fennel and onion; sauté until lightly browned and almost tender, about 7 minutes.
Add wine and garlic; reduce heat to low and simmer, stirring bottom of pan to scrape up browned bits, until most of wine has evaporated, about 1 minute.
In a small bowl, stir together broth with remaining 1 tsp flour; stir into skillet. Add salt and pepper; increase heat to high and bring to a boil. Reduce heat to medium-low and simmer for 1 minute. Add chicken; cook, tossing often, until chicken is cooked through, about 2 minutes. Garnish with reserved chopped fennel fronds and serve.
Serving size: 1 c
- If you don’t want to use wine in this recipe, you can substitute 1 tablespoon red or white wine vinegar and 3 tablespoons water.