Chicken and Fennel in Rosemary-Wine Broth Recipe

Total Time:

40min

Prep:

18min

Cook:

22min

Serves:

Difficulty:

Moderate

Ingredients: 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
Instructions: 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
Notes: 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.