This hearty stew is a meal in one pot, and is easy enough to prepare quickly on a weeknight.
2 Tbsp (30 mL) olive oil
1½ pounds (750g) boneless skinless chicken Thighs, cut into 1″ cubes
1 medium onion, quartered
½ tsp (2 mL) fennel seed
1 can (540 mL) cannellini beans, drained and rinsed
1 can (398 mL) diced tomatoes, undrained
½ cup (125 mL) red wine
12g fresh basil -or- 1 tsp (5 mL) dried
2 cloves minced garlic 3 sprigs fresh rosemary -or- 1 tsp (5 mL) dried
1 tsp (5 mL) salt 5g fresh oregano -or- ½ (2 mL) tsp dried
½ tsp (2 mL) fresh ground back pepper
1 package (300g) baby spinach leaves
Heat oil in large skillet on medium-high heat. Add chicken and cook stirring for about 10 minutes or until browned. Remove chicken from skillet, and add onion & fennel seed. Cook on medium heat 5 minutes or until tender, stirring occasionally.
Stir in beans, tomatoes, red wine, basil, minced garlic, rosemary, salt, oregano and pepper. Bring to boil, stirring frequently, then reduce heat to low cover and cook about 3 minutes. Return chicken to skillet, reduce heat to low, cover and simmer 5-7 minutes.
Stir in spinach, cover and cook 5 minutes longer or until spinach is wilted.