CHICKEN AND FENNEL IN ROSEMARY-WINE BROTH

Chicken And Fennel In Rosemary-wine Broth Recipe

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Tuesday Cooks

By
@TuesdayCooks

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.

Rating:

☆☆☆☆☆ 0 votes

Comments:
Serves:
4
Prep:
20 Min
Cook:
30 Min
Method:
Stove Top

Ingredients

  • 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.

How to Make CHICKEN AND FENNEL IN ROSEMARY-WINE BROTH

Step-by-Step

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

Printable Recipe Card

About CHICKEN AND FENNEL IN ROSEMARY-WINE BROTH

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




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