chicken and fennel in rosemary-wine broth
This crowd-pleaser main dish was prepared by Ed Daly, a Curious Cuisiners member, for the November 2014 regular meeting. The original recipe from a Weight Watchers weekly publication, and is perfect for a cool night.
No Image
prep time
20 Min
cook time
30 Min
method
Stove Top
yield
4 serving(s)
Ingredients
- 1 pound fennel bulbs
- 1 pound chicken breasts, boneless, skinless, cut into bite-size pieces
- 1-1/2 teaspoon rosemary, fresh, chopped
- 5 teaspoons all-purpose flour, divided
- 1 tablespoon extra-virgin olive oil, divided
- 1 small red onion, chopped
- 1/4 cup red or white wine
- 2 teaspoons garlic, minced
- 1 can (14.5 oz) chicken broth
- 1/2 teaspoon each, salt and pepper, to taste
- - loaf of crusty bread or rice to soak up the delicious broth.
How To Make chicken and fennel in rosemary-wine broth
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Step 1Trim stalk from fennel. Quarter lengthwise, then slice crosswise into small pieces, reserve fronds for garnish.
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Step 2Put chicken on a plate and sprinkle with rosemary, sprinkle with a teaspoon of flour. Toss to coat.
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Step 3Hat 1 tsp. oil in large non-stick skillet over medium high heat. Add chicken. Cook, turning occasionally, until lightly browned, but not fully cooked, about 8 minutes. Transfer to plate
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Step 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 miutes.
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Step 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.
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Step 6In a small bowl, miox borth with remaining flour Stir into skillet. Add salt and papper, and increase heat to high to bring to a boil.Reduce heat to medium-low and simmer 1 minute. Add chicken and cook, tossing often, until chicken is cooked through, about 2 minutes.
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Step 7Garnish with fennel fronds. Serve with crusty bread or over rice ..
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