1 can (19 ounces) white kidney beans (cannellini), rinsed and drained
1/2 pound green beans, cut into 2-inch lengths
How to make it 1 hour 30 minutes
Preheat oven to 350°F.
In Dutch oven, heat oil over medium-high heat. Dredge chicken in flour. Saute until golden, 4 minutes per side. Transfer to plate.
Add fennel to pan, reduce heat to medium, and cook, stirring often, until fennel is golden, 7 minutes. Add garlic; cook 1 minute. Add broth, lemon juice, salt, rosemary, thyme, and pepper. Bring to a boil. Add chicken, cover, and place in oven.
Bake until chicken is done, about 35 minutes. Stir in kidney beans and green beans. Bake 5 more minutes.