Chicken with White Beans, Fennel and Rosemary from Randall

I wish I had a dowry cauldron to cook this in, but alas I don’t.  It’s probably best done in a dutch oven, but I don’t own one of those either.  So, I just use my largest saucepan with a lid.  This freezes well, too, for later quick and easy meals.

3 medium carrots, chopped

one large onion, chopped

3 cloves of garlic, minced

one medium fresh fennel bulb, trimmed & chopped

1 T Olive Oil

1/2 T sea salt

1/4 T of coarsely-ground pepper

1 T all-purpose flour

1 can of cannellini (white beans) rinsed well and drained

1 can of diced tomatoes

1/2 cup reduced-sodium chicken broth

1/4 cup dry red wine

2 T finely chopped fresh rosemary

1 T grated lemon zest

2 bay leaves

4 skinless bone-in chicken thighs

1.  In the large pot, heat the olive oil over medium-high heat.  Add onion and garlic, stirring occasionally until golden (about 8 minutes).  Add the carrots and fennel, stirring occasionally, until crisp-tender, about 2 minutes.

2.  Add the flour and cook, stirring constantly, until roux browns slightly – about 1 minute.

3.  Add tomatoes, broth, wine, bay leaves, salt and pepper.  Bring mixture to a boil, stirring constantly to scrape the browned bits from the bottom of the pot.

4.  Add chicken.  Lower heat and simmer until chicken is cooked and veggies are tender, about 40 minutes.

5.  Add the rinsed and drained beans, rosemary and lemon zest to the pot.  Return to boil.

6.  Lower heat to a simmer and cook uncovered about 3 minutes, stirring occasionally.

When ready to serve, remove bay leaves.

This recipe is REALLY really good.  When in a hurry, I’ve used the Trader Joe’s pre-chopped onion, celery and carrots soup starter.  Just add the celery with the fennel and carrot after cooking the onion w/garlic.

I use organic, low-sodium beans, but whatever you do rinse them well to get rid of the extra sodium added for canning.

I use the Italian-style tomatoes with garlic and olive oil.

This recipe is WeightWatchers friendly:  only about 7 points per serving.

You must be logged in to post a comment.