Tuscan Chicken with White Beans and Wilted Greens

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I loved this recipe! My husband is not a fan of fennel, so when I make it for him, I just omit the fennel. I also add an extra can of beans. I have used skinless thighs instead of breasts....just as delicious, and often less expensive!

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I love this recipe but it does need help. I layer red onion on the bottom, then fennel, then greens. Stiff dark green kale or chard seems to stand up better to slow cooking. I sprinkle the greens with garlic, sea salt, a few slices of the red onion and the beans (often I just leave out the beans too. I put the chicken on top of all that and sprinkle it with a little seasoning salt. Lastly I put a halved fresh red pepper over the chicken and pour chicken broth over and sprinkle with a little red pepper flakes. The fresh red pepper makes it - roasts during cooking and gives the chicken a great flavor. I peel and slice the pepper at the end before serving. To serve I put it all in a big bowl over some whole grain pasta or couscous - really good and better the next day.

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Very bland. I had bought ingredients before reading the reviews. Even with taking into acct some of the modifications, it still was just not good.

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I made this recipe for a tailgate party and had mixed reviews, even with some modifications. The recipe "as is," needs a lot of help. It is very bland and tasteless. I used boneless chicken that shredded apart once done cooking and mixed with the other ingredients. This wasnt a big deal because it made it easier to eat at the stadium....no knives necessary. I also doubled the liquid, using a dry white wine for half of it. It needed a lot of salt and pepper, and I added a big dose of extra virgin Olive Oil when done, just to try and finish it off with some taste. This recipe needs a lot of help.

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I made this in a crockpot with a few modifications. I substituted boneless chicken breast, a leek for some of the onion,added 5 cloves of garlic, 1/4 tsp Italian seasoning mix, two large cans of beans and doubled the broth. I did leave out the fennel because i am not a big fan of it. My family and I enjoyed it and I would make it again and double the Swiss chard amount while leaving the roasted peppers out. It is healthy and easy.

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This was easy enough but it was disappointingly bland and tasteless. Not only that, it had expensive ingredients, especially in the winter. The fennel was overpowering in flavor and it was not very attractive to look at when done. Don't waste your time, try one of the ribolitta recipes on this site instead.

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My family LOVES this recipe! We have to leave out the peppers as I'm allergic, but this is a wonderful, easy recipe otherwise that combines seasonal ingredients beautifully. We used up a lot of ingredients from our CSA share on this recipe, plus added some new potatoes too! And it's better the second and third days! The Swiss Chard totally makes this dish.

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Delicious and easy!!!

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After reading the reviews, I altered this recipe to reflect the positive reviews. It did not help. The combination of fennel with white beans and roasted red peppers did not do it for me. My husband did not like any of it either. The reviews that say there is not much flavor are spot on...I even added red pepper flakes and a seasoning mix. Didn't help at all. This recipe will not be added to my collection :-(. Pay attention to the bad reviews, this one is not worth it.

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This was an awful dish, as so many by Robin Miller are. Please, DONT rate the recipe a 4 or 5 and then tell how you completely reworked the ingredients/recipe. Then you aren't rating the recipe as given and it is misleading to other readers. This dish, made as directed, was awful.