CHICKEN AND FENNEL IN ROSEMARY-WINE BROTH
1 lbfennel bulbs
1 lbchicken breasts, boneless, skinless, cut into bite-size pieces
1-1/2 tsprosemary, fresh, chopped
5 tspall-purpose flour, divided
1 Tbspextra-virgin olive oil, divided
1 smallred onion, chopped
1/4 cred or white wine
2 tspgarlic, minced
1 can(s)(14.5 oz) chicken broth
1/2 tspeach, 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
- Trim stalk from fennel.
Quarter lengthwise, then slice crosswise into small pieces, reserve fronds for garnish.
- Put chicken on a plate and sprinkle with rosemary, sprinkle with a teaspoon of flour.
Toss to coat.
- Hat 1 tsp. oil in large non-stick skillet over medium high heat.
Cook, turning occasionally, until lightly browned, but not fully cooked, about 8 minutes.
Transfer to plate
- 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 miutes.
- 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, 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.
- Garnish with fennel fronds.
Serve with crusty bread or over rice ..