Friday, January 30, 2009

Week #4 - Tuscan chicken and white bean stew

I got this recipe from a cookbook I own that was clearly manufactured by one of the major food companies since all the recipes call for some brand or another. There are a lot of yummy Italian recipes so don't be surprised when this books shows itself again on my blog!
1 large fennel bulb (about 3/4 pound)
1 teaspoon olive oil
1 teaspoon dried rosemary
1/2 teaspoon black pepper
1/2 pound boneless skinless chicken thighs, cut into 3/4-inch pieces
1 can (14-1/2 ounces) no-salt-added stewed tomatoes
1 can (about 14 ounces) fat-free reduced-sodium chicken broth
1 can (15 ounces) 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 rosemary and pepper over chicken; add to saucepan. Cook and stir 2 minutes. Add tomatoes with juice and broth; bring to a boil. Cover; simmer 10 minutes. Stir in beans; simmer, uncovered, 15 minutes or until chicken is cooked through and sauce thickens. Season to taste with hot pepper sauce. Ladle into 4 shallow bowls; top with reserved fennel tops.
variations: I added carrots and celery since I wasn't sure who would like the fennel (turns out just me and Joey), I used diced tomatoes and northern beans (? Great Northern? or am I confusing beans and a pizza place?). I also used chicken breast because that is what we buy usually and added a splash of red wine since we had one open.
I did not garnish it with the fennel but rather served it over hot diatalini.
I'd give it a 6. Well, personally I'd give it an 8 but it wasn't a huge family hit. Again, Joey ate it but he is the human disposal so that is probably why

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