This hearty stew is a meal in one pot, and is easy enough to prepare quickly on a weeknight.<br /><br />serves: 6<br /><br />2 Tbsp (30 mL) olive oil1½ pounds (750g) boneless skinless chicken Thighs, cut into 1" cubes <br />1 medium onion, quartered½ tsp (2 mL) fennel seed1 can (540 mL) cannellini beans, drained and rinsed <br />1 can (398 mL) diced tomatoes, undrained½ cup (125 mL) red wine 12g fresh basil -or- 1 tsp (5 mL) dried2 cloves minced garlic3 sprigs fresh rosemary -or- 1 tsp (5 mL) dried1 tsp (5 mL) salt5g fresh oregano -or- ½ (2 mL) tsp dried½ tsp (2 mL) fresh ground back pepper1 package (300g) baby spinach leaves<br /><br />Method:<br />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.<br />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. <br />Stir in spinach, cover and cook 5 minutes longer or until spinach is wilted.
