1 can (19 ounces) white kidney beans (cannellini), rinsed and drained
1/2 pound green beans, cut into 2-inch lengths
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[step-list-wrapper title=”How to make it ” time=”1 hour 30 minutes”][step-item number=”1″ image_url=”” title=”” ]Preheat oven to 350°F.[/step-item][step-item number=”2″ image_url=”” title=”” ]In Dutch oven, heat oil over medium-high heat. Dredge chicken in flour. Saute until golden, 4 minutes per side. Transfer to plate.[/step-item][step-item number=”3″ image_url=”” title=”” ]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.[/step-item]
[step-item number=”4″ image_url=”” title=”” ]Bake until chicken is done, about 35 minutes. Stir in kidney beans and green beans. Bake 5 more minutes.[/step-item]
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