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chicken and fennel in rosemary-wine broth

TuesdayCooks avatar
Recipe by
Tuesday Cooks
@TuesdayCooks
The Villages, FL

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.

yield 4 serving(s)
prep time 20 Min
cook time 30 Min
method Stove Top

Ingredients For chicken and fennel in rosemary-wine broth

  • 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 sm
    red onion, chopped
  • 1/4 c
    red or white wine
  • 2 tsp
    garlic, minced
  • 1 can
    (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

  • 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 ..
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