Lemon Rosemary Chicken | Swanson® Recipes

Ingredients

• 6 bone-in chicken thigh
• 1/4 cup all purpose flour
• 2 tablespoons olive oil
• 1 extra large onion, cut in half and thickly sliced (about 2 cups)
• 1 medium fennel bulb, cut in half and sliced (about 2 cups)
• 1 cup halved grape tomatoes
• 1 pound baby red potatoes, cut in half
• 1/4 cup white wine
• 1 3/4 cups Swanson® Chicken Bone Broth
• 3 6-inch sprigs fresh rosemary leaves
• 1/4 cup chopped fresh parsley
• 3 tablespoons grated lemon zest
• 3 teaspoons minced garlic