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Mccormick Tuscan Chicken Stew

12 teaspoon fennel seed
1 teaspoon basil leaves
1 teaspoon minced garlic
1 teaspoon crushed rosemary
12 teaspoon oregano leaves
12 teaspoon fresh coarse ground black pepper
2 tablespoons olive oil
1 12 lbs chicken breasts, cut into 1 inch cubes
1 medium onion, cut into 1/2inch thick wedges
15 ounces cannellini beans
14 12 ounces diced tomatoes, undrained
14 cup red wine or 14 cup water
1 teaspoon salt
6 ounces Baby Spinach


heat oil in large skillet on med-high heat. add chicken; cook and stir 10 minutes or until browned. remove chicken from skillet. add onion and fennel seed; cook and sir on medium heat 5 minutes or until tender. stir in beans, tomatoes, red wine, remaining spices, and salt. bring to boil, sirring frequently. reduce heat to low; cover and simmer 5 minutes. return chicken to skillet. stir in spinach. cover. cook 5 minutes longer or until spinach is wilted.

Source: www.food.com