This dish serves 4 easily as is without additional sides. If you need to stretch it a bit to serve 6 simple add another 1/2 pound of chicken or serve with a side of steamed rice or salad.
1/2 tsp Fennel Seeds
1 tsp Basil leaves
1 tsp minced garlic
1 tsp rosemary leaves
1/2 tsp Oregano Leaves
1/2 tsp black pepper (coarse ground)
2 Tbs Olive Oil
1 1/2 lb
1 medium onion, cut into wedges
1 can cannellini OR other white beans, drained & rinsed
1 can diced tomatoes (undrained) - about 14 oz
1/4 c. red wine OR (1/8 cup red COOKING Wine AND 1/8 c.water)
1 tsp salt (if using red cooking wine, omit the salt)
6 oz fresh spinach leaves
Handful of mushrooms, wash, patted dry, sliced (optional)
Heat the oil in a large skillet until good and hot and add the chicken until lightly brown, add onion and continue cooking until well chicken is well browned
Stir in tomatoes, beans (if using them), red wine and all the remaining spices, bringing the mixture to a boil over medium/high heat. Reduce the heat, cover and simmer 3 minutes.
Add Spinach and mushroom slices, cover and cook just until spinach is wilted and mushrooms are hot, about 2 minutes.
Sometimes people become overwhelmed with a recipe if it contains more than 3 or 4 ingredients. This recipe is quite simple - our teen sons frequently cook it to impress their young lady friends that visit. If you're on a low carb diet, omit the beans and add additional sliced mushrooms & spinach leaves in their place & voila, instant dirt cheap Low carb dish.
I'm not much of a wine drinker and I rarely have red wine