Mediterranean Chicken with Mixed Vegetables
Fennel, green beans, and white kidney beans add folate, calcium, and fibre to an earthy chicken dish.
Mediterranean Chicken with Mixed Vegetables
Mediterranean Chicken with Mixed Vegetables
| Servings | Prep Time | Cook Time |
| 4 | 20minutes | 60minutes |
| Servings | Prep Time |
| 4 | 20minutes |
| Cook Time |
| 60minutes |
Ingredients
- 2 tbsp olive oil
- 1 whole chicken cut into serving pieces
- 1/4 cup flour
- 1-1/2 lbs bulb fennel trimmed and sliced
- 4 garlic cloves chopped
- 1 cup chicken broth
- 2 tbsp fresh lemon juice
- 1/2 tsp salt
- 1/4 tsp rosemary
- 1/4 tsp thyme
- 1/4 tsp pepper
- 1 can white kidney beans rinsed and drained
- 1/2 lb green beans cut into 5-cm lengths
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Ingredients
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Instructions
- Preheat oven to 350°F.
- In Dutch oven, heat oil over medium-high heat. Dredge chicken in flour. Sauté until golden, 4 minutes per side. Transfer to plate.
- Add fennel to pan, reduce heat to medium, and cook, stirring often, until fennel is golden, 7 minutes. Add garlic; cook 1 minute. Add broth, lemon juice, salt, rosemary, thyme, and pepper. Bring to a boil. Add chicken, cover, and place in oven.
- Bake until chicken is done, about 35 minutes. Stir in kidney beans and green beans. Bake 5 more minutes.
