Chicken With Fennel and Red Peppers |
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Prep Time: 15 Minutes Cook Time: 30 Minutes |
Ready In: 45 Minutes Servings: 4 |
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Found this in a stack of clippings and can't quite figure out where it came from - New York Times perhaps. The combination of ingredients looks just wonderful to me and I'm keeping it safe here before I lose it. Ingredients:
3/4 lb boneless skinless chicken breast |
1 tablespoon extra virgin olive oil |
1 medium onion, cut in 1/2-inch thick crescents |
1 red bell pepper, cut in 1/2-inch thick strips |
1/2 large fennel bulb, cut in 1/2-inch thick strips |
1 large garlic clove, finely chopped |
1 teaspoon ground cumin |
1 (15 ounce) can white beans, rinsed and drained |
1/4 cup chopped flat leaf parsley |
1/2 cup reduced-sodium fat-free chicken broth, divided |
1 tablespoon white wine vinegar |
2 -3 teaspoons cornstarch |
salt & freshly ground black pepper (to taste0) |
Directions:
1. Cut chicken into 1/2-inch wide by 2-inch long strips.
2. Heat oil in a medium, non-stick skillet over medium-high heat. Cook chicken until white on the outside. Transfer to a plate.
3. Add onion, red pepper and fennel to the pan. Stir to coat with oil and juices from the chicken. Sauté 2 minutes. Mix in garlic. Cook until onions and fennel are golden, about 5 minutes, stirring occasionally.
4. Return chicken to the pan. Stir in cumin, beans, parsley, 1/4 cup broth, vinegar and salt. Simmer until chicken is white in the center and vegetables are still al dente, 5 to 6 minutes.
5. With a slotted spoon, transfer food to a bowl and keep warm on the side. Mix cornstarch into the remaining broth until well blended. Stir into the liquid in the pan. Heat to a simmer, stirring constantly, until mixture thickens. Return chicken mixture to the pan. Stir until mixture is coated with the sauce and heated through. Season to taste with salt and pepper.
6. Serve with rice or roasted potatoes.
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