Source: dLife

Savory, Italian-style chicken and bean stew with tomatoes and fennel.

Servings

1 fennel bulb (about 3/4 pound)
1 tsp olive oil
8 oz boneless skinless chicken thighs , cut into 3/4" pieces
1 tsp dried rosemary , crushed
0.5 tsp black pepper
14.5 oz canned unsalted diced tomatoes , undrained
14.5 oz low sodium chicken broth
15 oz canned cannellini beans , rinsed and drained
0.12 tsp hot pepper sauce , to taste (optional)

1 Cut off and mince 1/4 cup of feathery tops of fennel. Set aside.
2 Cut fennel bulb into 1/2" pieces.
3 In medium saucepan, heat oil over medium. Add chopped fennel bulb. Cook 5 minutes, stirring occasionally.
4 Season chicken with rosemary and pepper. Add chicken to saucepan. Cooking 2 minutes, stirring frequently.
5 Add tomatoes with juice and chicken broth to saucepan. Bring to boil, cover, reduce heat, and simmer 10 minutes.
6 Add beans. Simmer, uncovered, 15 minutes or until chicken is cooked through and the sauce has thickened. If desired, season to taste with hot sauce.
7 Ladle into four shallow bowls, top with reserved fennel tops and serve.

PLEASE NOTE: This recipe contains canned beans. The nutrition facts given will be slightly inaccurate, because analysis includes salted water in which beans are canned. When beans are drained and rinsed the sodium content is reduced by about 40 percent.