Chicken and Fennel in Rosemary-Wine Broth
- Total Time
- 0:40
- Prep
- 0:18
- Cook
- 0:22
- Serves
- 4
- Difficulty
- Moderate
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.
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uncooked fennel bulb(s)1 pound(s)
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uncooked boneless skinless chicken breast(s)1 pound(s), cut into bite-size chunks
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rosemary1 ¼ tsp, fresh, chopped
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all-purpose flour5 tsp, divided
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olive oil1 Tbsp, extra-virgin, divided
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uncooked red onion(s)1 small, chopped
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red wine2 fl oz, or white wine (1/4 cup)
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minced garlic2 tsp
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canned chicken broth14 ½ oz
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table salt½ tsp, or to taste
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black pepper⅛ 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