Linda Gassenheimer | (TNS) Tribune News Service My Italian friend, Daniela Musio, loves to cook. So, when she mentioned that her family likes her special easy summer dish, I asked her about it. She said that she cooks chicken with fresh fennel, fragrant rosemary, garlic and wine.
It’s all made in one pot. Fresh, crisp fennel has a mild anise flavor and when cooked it adds a slight crunch to the dish. The best way to slice the fennel is to remove the fennel stems and cut the bulb in half straight through the root.
Cut the halves into quarters and then cut into slices. HELPFUL HINTS: Chicken broth can be used instead of white wine. 2 teaspoons dried rosemary can be used instead of fresh rosemary.
2 teaspoons minced garlic can be used instead of crushed garlic. COUNTDOWN: Prepare all the ingredients. Microwave the rice and place on two dinner plates.
Make the rest of the recipe. SHOPPING LIST: To buy: 3/4 pound boneless, skinless chicken thighs, 1 fennel bulb, 1 bunch fresh rosemary, 1 bottle white wine, 1 container cherry tomatoes and 1 package microwaveable brown rice. Staples: olive oil, onion, garlic, salt and black peppercorns.
Recipe by Linda Gassenheimer Microwaveable brown rice to measure 1 1/2 cups 1 small fennel bulb, about 2 cups sliced 4 teaspoons olive oil, divided use 1 cup thinly sliced onion 2 tablespoons fresh rosemary 1/2 cup dry white wine 3/4 pound skinless, boneless chicken thighs. Cut into 1-inch slices 4 crushed garlic cloves 1 cup cherry tomatoes Salt a.