Tuscan Chicken and White Bean Stew
Ingredients1 large bulb of fennel1 teaspoon olive oil1 teaspoon dried rosemary½ teaspoon black pepper½ lb. boneless skinless chicken thighs or breasts, cut into ¾ -inch pieces1 (14-ounce) can gluten-free chicken broth1 (14-ounce) can no-salt-added stewed tomatoes1 (15-ounce) can cannellini beans, drained and rinsedDirectionsCut off and reserve ¼ cup chopped feathery fennel tops. Chop the bulb into ½ -inch pieces. Heat oil in large saucepan over medium heat. Add chopped fennel bulb; cook for 5 minutes, stirring occasionally.Sprinkle the rosemary and pepper over chicken; add to the saucepan. Cook and stir 2 minutes. Add broth and tomatoes with juice, bring to a boil. Cover and simmer 10 minutes. Stir in beans; simmer, uncovered, for 15 minutes or until chicken is cooked through and sauce thickens. Ladle into shallow bowls; garnish with reserved fennel tops. Makes 4 servings.