Ingredients
2tbspolive oil
1large fennel bulb,(about 1¼ lbs)
2tspdried rosemary
½tspsalt
½cupchicken broth,low-sodium
4chicken,boneless, skinless
¼tspfresh ground black pepper
2garlic cloves
2tbspflat-leaf parsley,chopped
Preparation
In a large nonstick frying pan, heat 1 tablespoon of oil over moderately high heat. Add the fennel, 1 teaspoon of rosemary, and ¼ teaspoon of salt.
Cook, stirring frequently, for about 12 minutes until the fennel is golden brown and almost done. Add the broth and bring to a boil.
Cover, reduce the heat, and simmer for about 3 minutes until the fennel is tender. Remove the fennel and the cooking liquid from the pan.
Wipe out the pan and heat the remaining 1 tablespoon of oil over moderate heat.
Season the chicken with the remaining ¼ teaspoon salt and ⅛ teaspoon of pepper. Add the chicken to the pan with the remaining 1 teaspoon of rosemary, and cook for about 5 minutes until brown.
Turn and cook for about 3 minutes longer until almost done. Add the garlic. Cook, stirring, for 30 seconds.
Add the fennel and its cooking liquid and the remaining ⅛ teaspoon of pepper. Bring to a simmer.
Cover the pan and remove from the heat. Let steam for 5 minutes. Stir in the parsley.
Serve and enjoy!
