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Cook: 1 hour
You Will Need
2 tablespoons olive oil
1 whole chicken (about 31/2 pounds), cut into 8 serving pieces, skin removed
1/4 cup flour
Bulb fennel (1 1/2 pounds), trimmed and sliced
4 cloves garlic, slivered
1 cup chicken broth
2 tablespoons fresh lemon juice
1/2 teaspoon salt
1/4 teaspoon each rosemary, thyme, and pepper
1 can (19 ounces) white kidney beans (cannellini), rinsed and drained
1/2 pound green beans, cut into 2-inch lengths
What to Do
1. Preheat oven to 350°F.
2. In Dutch oven, heat oil over medium-high heat. Dredge chicken in flour. Saute until golden, 4 minutes per side. Transfer to plate.
3. 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.
4. Bake until chicken is done, about 35 minutes. Stir in kidney beans and green beans. Bake 5 more minutes.
Serves: 4
Nutrition Information
Per serving: 780 Calories, 95 g protein, 42 g carbohydrates, 24g fat,5g saturated fat, 280 mg cholesterol, 13 g fiber, 1090 mg sodium
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