See Also: Tuscan Chicken with White Beans(recipes)
Tuscan Steak and Beans(recipes)
Tuscan White Bean Soup(recipes)
Tuscan White Bean Crostini(recipes)
Tuscan Chicken Breasts with Polenta(recipes)
Tuscan-style marinated chicken breasts(recipes)
Southwest Chicken and Beans(recipes)
Chicken breasts en papillote with broad beans(recipes)
Chicken with sobrasada, courgettes and butter beans(recipes)
Grilled Chicken with Spicy Black Beans & Rice(recipes)

wimble (iou) and Tuscan Chicken with White Beans (recipes)


wimble (iou)



wimble noun & verb. . ME.
[from Anglo-Norman from Germanic base also of GIMLET.]
A. noun.
A gimlet. ME.
An auger. Also, a brace. LME.
An instrument for boring in soft ground or for extracting rubbish from a bore-hole in mining. L17.
An implement for twisting together strands of straw etc. to make rope. M19.
b. verb.
verb trans.
a. Pierce (as) with a wimble; make (a hole) with a wimble. obsolete exc. dial. LME.
b. Make (a rope) using a wimble. dial. L19.
verb intrans. Bore into. Chiefly fig., penetrate or insinuate oneself into. obsolete exc. dial. E17.
wimbler noun M20.

Tuscan Chicken with White Beans (recipes)


Tuscan Chicken with White Beans

Cook Time: 35 minutes

Prep Time: 15 minutes

Yield: Makes 4 servings

This hearty Italian stew will take the chill out of any blustery day. Fresh fennel adds a sweet and slightly licorice flavor to the savory rosemary-scented broth and beans provide fiber.





Ingredients:



1large fennel bulb (about 3/4 pound)

1teaspoon olive oil

1teaspoon dried rosemary

1/2teaspoon black pepper

1/2pound boneless skinless chicken thighs, cut into 3/4-inch pieces

1can (14-1/2 ounces) no-salt-added stewed tomatoes

1can (about 14 ounces) fat-free reduced-sodium chicken broth

1can (15 ounces) cannellini beans, rinsed and drained

Hot pepper sauce (optional)









Preparation:





1.Cut off and reserve 1/4 cup chopped feathery fennel tops. Chop bulb into 1/2-inch pieces. Heat oil in large saucepan over medium heat. Add chopped fennel bulb; cook 5 minutes, stirring occasionally.2.Sprinkle rosemary and pepper over chicken; add to saucepan. Cook and stir 2 minutes. Add tomatoes with juice and broth; bring to a boil. Cover; simmer 10 minutes. Stir in beans; simmer, uncovered, 15 minutes or until chicken is cooked through and sauce thickens. Season to taste with hot pepper sauce. Ladle into 4 shallow bowls; top with reserved fennel tops.









Nutritional Information:







Serving Size: 1-1/2 cups soup







Fiber

7 g







Carbohydrate

24 g







Cholesterol

34 mg







Saturated Fat

2 g







Total Fat

6 g







Calories from Fat

25 %







Calories

215







Protein

17 g







Sodium

321 mg









Dietary Exchange:







Meat

2







Vegetable

1-1/2







Starch

1