Chicken And Fennel In Rosemary-wine Broth Recipe

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Tuesday Cooks


This recipe was prepared by Ed Daly, a Curious Cuisiner member, for the November 2014 regular meeting .. and was chosen from the Weight Watchers Weekly publication ... "A rustic Italian entrée, perfect for a cool night. Serve with crusty whole-grain bread or over rice."

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20 Min
25 Min
Stove Top


1 lb
fennel bulb
1 lb
boneless, skinless chicken breasts, cut into bite-size chunks
1-1/2 tsp
fresh chopped rosemary
5 tsp
flour, divided
1 Tbsp
extra virgin olive oil, divided
1/4 c
white or red wine
2 tsp
garlic, minced
1 can(s)
14.5oz chicken broth
1/2 tsp
salt, to taste
1/4 tsp
pepper, to taste


1Trim stalk from fennel.
Quarter lengthwise, then slice crosswise into small pieces, reserve fronds for garnish.
2Put chicken on a plate and sprinkle with rosemary. Then sprinkle with 4 tsp. of flour. Toss to coat.
3Heat 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.
4In 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).
5Add 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).
6In 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.

About this Recipe

Course/Dish: Chicken
Main Ingredient: Chicken
Regional Style: Italian
Other Tag: Healthy