Chicken And Fennel In Rosemary-wine Broth Recipe

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Tuesday Cooks


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.

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20 Min
30 Min
Stove Top


1 lb
fennel bulbs
1 lb
chicken breasts, boneless, skinless, cut into bite-size pieces
1-1/2 tsp
rosemary, fresh, chopped
5 tsp
all-purpose flour, divided
1 Tbsp
extra-virgin olive oil, divided
1 small
red onion, chopped
1/4 c
red or white wine
2 tsp
garlic, minced
1 can(s)
(14.5 oz) chicken broth
1/2 tsp
each, salt and pepper, to taste
loaf of crusty bread or rice to soak up the delicious broth.


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, sprinkle with a teaspoon of flour.
Toss to coat.
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
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.
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, 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.
7Garnish with fennel fronds.
Serve with crusty bread or over rice ..

About this Recipe

Course/Dish: Chicken
Main Ingredient: Chicken
Regional Style: Italian