Winter White Chicken Stew – Rachael Ray

Ingredients

• 2 tablespoons extra virgin olive oil (EVOO)
• 1 cup all-purpose flour
• Salt and freshly ground black pepper
• 3 1/2 pounds boneless, skinless chicken breasts, cut into large pieces
• 1 fresh bay leaf
• 3 cloves garlic, chopped
• 1 onion, chopped
• 1 large bulb of fennel, cored and chopped (save the fronds!)
• 3 large Yukon Gold potatoes, peeled and cut into 1-inch chunks
• 1 cup of dry white wine
• 3 cups chicken stock
• 1 cup green Sicilian olives, pitted
• 1/4 cup pine nuts
• 1/2 cup flat leaf parsley leaves
• Zest and juice of 1 lemon
• 1 loaf crusty bread