This is a slightly different version of my Tuscan Chicken Recipe in Family Fuel: A Busy Mom’s Guide to Healthy Living. This version uses fresh fennel bulb from my CSA. Fennel is a natural digestive and stomach soother. I had a small head of Cauliflower, so I used it in this as well. I hope you enjoy!
1 lb boneless, skinless chicken thighs
1 medium onion, diced
1 leek, diced and rinsed.
2 cloves garlic, minced
2 large carrots, peeled and diced
1 Tbsp chopped fresh Thyme
3/4 cup chopped Fresh fennel bulb and leaf*(great Digestive aide)
3-4 cups Kale, chopped
1 cup chopped tomatoes
1 cup cauliflower florets, chopped
1 cup dry white wine (like Pinot Grigio)
¼ cup olive oil
½ cup chicken broth
1 cup faro, red, brown or black rice cooked in 2 cups chicken broth or water
Sautee onion, 1 clove garlic, leeks and carrots and fennel bulb in large sauce pan with olive oil until softened. Place chicken in pan, top with thyme, salt and pepper. Brown Chicken, turning over in pan several times (about 1-2 minutes per side). Add chicken broth, wine, cauliflower, tomatoes and Kale. Simmer for 8-10 minutes until liquid is reduced in pan and chicken is cooked. I check chicken with a fork, puling it apart slightly. Do not over cook as Kale and Cauliflower will become mushy.
Spoon Chicken mixture on top of faro or rice to serve. You can top with parmesan, thyme or parsley if you want more flavor and visual appeal.
** You can do this in the crock pot as well. Sautee leeks/onions/garlic/fennel, then add to bottom of croc pot. Place carrots on top, then chicken thighs, thyme chopped on top, salt/pepper. Add broth and wine over the top. I add Kale into this during last 40 min or so of cooking time in croc pot so not over cooked. Serve over rice or farro.