Follow these steps for perfect results
fennel seed
basil leaves
minced garlic
minced
crushed rosemary
crushed
oregano leaves
fresh coarse ground black pepper
fresh coarse ground
olive oil
chicken breasts
cut into 1 inch cubes
onion
cut into 1/2inch thick wedges
cannellini beans
diced tomatoes
undrained
red wine
salt
Baby Spinach
Heat olive oil in a large skillet on medium-high heat.
Add chicken cubes and cook, stirring occasionally, for 10 minutes or until browned on all sides. Remove the chicken from the skillet and set aside.
Add onion and fennel seed to the skillet and cook over medium heat for 5 minutes, or until the onion is tender.
Stir in cannellini beans, diced tomatoes (undrained), red wine (or water), basil, rosemary, oregano, pepper, garlic, and salt. Bring the mixture to a boil, stirring frequently.
Reduce the heat to low, cover the skillet, and simmer for 5 minutes.
Return the browned chicken to the skillet.
Stir in baby spinach. Cover the skillet and cook for 5 minutes more, or until the spinach is wilted and the chicken is cooked through.
Serve hot.
Expert advice for the best results
For a thicker stew, mash some of the cannellini beans before adding them to the skillet.
Add a pinch of red pepper flakes for a touch of heat.
Garnish with grated Parmesan cheese and fresh parsley before serving.
Everything you need to know before you start
15 minutes
The stew can be made ahead of time and reheated.
Serve in a bowl and garnish with a sprig of rosemary and a drizzle of olive oil.
Serve with crusty bread for dipping.
Pair with a simple side salad.
Pairs well with the tomato-based sauce.
Discover the story behind this recipe
Represents simple, rustic Italian cooking using fresh, local ingredients.
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