Chicken and Fennel in Rosemary-Wine Broth

Total Time
40 min
18 min
22 min
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.


uncooked fennel bulb(s)

1 pound(s)

uncooked boneless skinless chicken breast(s)

1 pound(s), cut into bite-size chunks


1¼ tsp, fresh, chopped

all-purpose flour

5 tsp, divided

olive oil

1 Tbsp, extra-virgin, divided

uncooked red onion(s)

1 small, chopped

red wine

2 fl oz, or white wine (1/4 cup)

minced garlic

2 tsp

canned chicken broth

14½ oz

table salt

½ tsp, or to taste

black pepper

tsp, freshly ground, or to taste


  1. 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).
  2. Put chicken on a plate and sprinkle with rosemary; sprinkle with 4 tsp flour and toss to coat.
  3. 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).
  4. 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.
  5. 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.
  6. 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.
  7. 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.

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