Chicken and fennel in rosemary-wine broth
uncooked fennel bulb(s)
uncooked boneless skinless chicken breast(s)
1 pound(s), cut into bite-size chunks
1¼ tsp, fresh, chopped
5 tsp, divided
1 Tbsp, extra-virgin, divided
uncooked red onion(s)
1 small, chopped
2 fl oz, or white wine (1/4 cup)
canned chicken broth
½ tsp, or to taste
⅛ tsp, 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