Drumsticks With Fennel And Black Beans
|Salad oil||1 Tablespoon|
|Chicken drumsticks/Chicken thighs||8 Large|
|Fennel bulbs||3 Medium|
|Carrots||2 Medium, sliced|
|Chicken bouillon cubes/Envelope||1|
|Water||1 Cup (16 tbs)|
|Canned black beans||16 Ounce, drained (1 Can)|
1. In 12-inch skillet over medium-high heat, in hot butter or margarine and salad oil, cook chicken drumsticks until browned on all sides.
2. Meanwhile, cut off root end and stalks from fennel bulbs. Cut each bulb into 8 wedges.
3. To skillet, add fennel, carrots, bouillon, water, and pepper; over high heat, heat to boiling. Reduce heat to low; cover and simmer 20 minutes until chicken and vegetables are fork-tender, and adding salt to taste. Add black beans; heat through.