Mediterranean Chicken

[quicklook-recipe prep_time=”20 min” cook_time=”1 Hr” serves=”4″ details=”” ]

[ingredients-list title=”Ingredients” serving_size=””]

[ingredients-left]

• 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

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[ingredients-right]

• 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

[/ingredients-right]

• [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]

  [nutrition-info calories=”780″ calories_fat=”” fat=”24 g” sat_fat=”5 g” choles=”280 mg” sodium=”1090 mg” carbs=”42 g” sugars=”” protein=”95 g” fiber=”13 g”] [/nutrition-info]

  [/step-list-wrapper]