chicken and fennel in rosemary-wine broth

How To Make chicken and fennel in rosemary-wine broth

• 1

  Trim stalk from fennel. Quarter lengthwise, then slice crosswise into small pieces, reserve fronds for garnish.
• 2

  Put chicken on a plate and sprinkle with rosemary. Then sprinkle with 4 tsp. of flour. Toss to coat.
• 3

  Heat 1 tsp oil in large nonstick skillet over medium-high heat. Add chicken and cook, turning occasionally, until lightly browned, but not fully cooked (about 6 minutes). Transfer to plate.
• 4

  In same skillet, over medium-high heat, heat remaining 2 tsp oil. Add fennel and onions. Saute 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, mix broth with remaining flour. Stir into skillet. Add salt and pepper to taste, Increase heat to high and bring to a boil. Reduce heat to medium-law; simmer 1 minute. Add chicken and cook, tossing often, until chicken is cooked through (about 2 minutes). Garnish with fennel fronds and serve.
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