Chicken and Fennel in Rosemary-Wine Broth
Ingredients:
1-2 fennel bulbs
1 pound chicken breasts,cut into bite size pieces
2 tsp fresh rosemary, chopped
5 Tsp (Gluten free) flour, divided
8 oz sliced mushrooms
1 TBS olive oil, divided
1 red onion, chopped
1/4cup white cooking wine
2 tsp garlic
14.5 oz chicken broth
1/2 tsp salt or to taste
1/8 tsp pepper
Instructions
Trim stalk from fennel. Quarter bulb(s) lengthwise and then slice crosswise into small pieces; reserve fronds for garnish (you will have about 3 cups fennel).
Put chicken on a plate and sprinkle with rosemary; sprinkle with 4 tsp flour and toss to coat.
Heat 1 tsp oil in a large nonstick skillet over medium-high heat. Add chicken; cook, turning occasionally with tongs, until lightly browned, about 6 minutes. Transfer chicken to a plate (chicken will not be fully cooked at this point).
In same skillet over medium-high heat, heat remaining 2 tsp oil. Add fennel and onion; sauté until lightly browned and almost tender, about 5 minutes. Add mushrooms, saute a few more minutes.
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, stir together broth with remaining 1 tsp flour; stir into skillet. Add salt and pepper; increase heat to high and bring to a boil. Reduce heat to medium-low and simmer for 1 minute. Add chicken; cook, tossing often, until chicken is cooked through, about 2 minutes.
- we served over Rice for family, over cauliflower rice for me. Saute'ed Kale on the side.
