Tuscan Stew

Terri and David Donsker's Recipe

Winter 2007

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Ingredients

1 fennel bulb, sliced	1 can chicken broth
1 red onion, sliced	2 boneless, skinless chicken breasts, sliced then stir-fried until golden
3 cloves garlic, sliced	1 6" branch fresh rosemary
1 small jar roasted red peppers, roughly chopped with juice	salt and pepper to taste
1 can cannelli beans, rinsed well and drained	1 large bunch Swiss chard leaves, rouchly chopped (note: I included the stalks)

Directions:

Place in pot in the order listed. Set to low and cook for 6-8 hours.

Note: I have not tried this in the slow cooker, but it seems as if it would work just fine.