I found this in my "good carb, better carb cookbook" , one of my favorite cookbooks. Simple but tasty.
1 large fennel bulb (about 3/4 lb)
1 t. olive oil
8 oz boneless skinless chicken thighs, cut into pieces See note.
1 t. dried rosemary leaves, crushed
1/2 t. black pepper
1 can (14.5 oz) stewed tomatoes, undrained
1 can (14.5 oz) chicken broth
1 can (15 oz or so) cannellini beans, rinsed and drained
hot pepper sauce (optional)
1. Cut off and reserve 1/4 cup chopped feathery fennel tops. Chop bulb into 1/2 inch pieces. Heat oil in large saucepan over medium heat. Add chopped fennel bulb, cook 5 minutes, stirring occasionally.
2. Sprinkle chicken with rosemary and pepper; add to saucepan. Cook and stir 2 minutes. Add tomatoes with juice and chicken broth, bring to a boil. Cover; simmer 10 minutes. Stir in beans, simmer uncovered for 15 minutes or until chicken is cooked through and sauce thickens. Season to taste with hot sauce, if desired. Ladle into 4 shallow bowls, top with reserved fennel tops.
**my husband said it'd be better if the fennel was chopped smaller , I agree. But, I've never had fennel before!
**I didn't even notice til typing this that it said thighs....and I used breasts. It was great that way, and saves fat. I did use a bit extra chicken because of the hubbie.
**I cut up my stewed tomatoes, can't stand huge chunks!!
**I think I'm going to double the beans next time
**this was awesome with a whole grain roll on the side!
Nutritional info per serving, as original recipe:
Calories 215; carbs 24g; total fat 6 g; dietary fiber 7 g; protein 17 g.