Fennel Chicken

This recipe was given to me by my farm share buddy. In the past, I've eaten the fennel raw in salads or slaws. This was my first time cooking with fennel!


Braised Chicken with Fennel and White Beans

1 Tbsp Olive Oil
1 lb Chicken Breasts, in large slices
Salt
Pepper
1 onion, cut into little moons
2 large cloves of garlic, chopped
1 fennel bulb, sliced
1 yellow bell pepper, cut into bite-sized pieces
1 can chopped tomatoes
1/2 cup dry white wine
1 Tbsp chopped fresh rosemary
1 can cannellini beans, drained and rinsed
Parsley for garnish

In a large skillet, heat the oil over medium high heat. Sprinkle the chicken with salt and pepper. Add the chicken pieces to the skillet and cook for 5 to 6 minutes, turning occasionally. Remove the chicken from the pan.

Add the onion, garlic, fennel and bell pepper. Cook for 2 to 3 minutes. Add the chicken, tomatoes, wine and rosemary. Heat to boiling, then cover and reduce the heat to a light simmer for 20 to 25 minutes.

Stir in the beans and cook for a few minutes until the beans are heated through and the sauce is thickened.

Serve with crusty bread for soaking up the flavorful sauce!