Chicken and fennel in rosemary-wine broth | Recipes | WW USA

Ingredients

• 1 pound(s) Uncooked fennel bulb
• 1 pound(s) Uncooked skinless boneless chicken breast, cut into bite-size chunks
• 1.25 tsp Rosemary, fresh, chopped
• 5 tsp All-purpose flour, divided
• 1 Tbsp Olive oil, extra-virgin, divided
• 1 small Red onion, chopped
• 2 fl oz Red wine, or white wine (1/4 cup)
• 2 tsp Jarred minced garlic
• 14.5 fl oz Chicken broth
• 0.5 tsp Table salt, or to taste
• 0.125 tsp Black pepper, freshly ground, or to taste