Ingredients
Method
1.Cover beans with cold water in a medium bowl; stand overnight. Drain beans; rinse under cold water, drain. Place beans in a medium saucepan of boiling water; return to the boil. Reduce heat; simmer, uncovered, for 30 minutes or until beans are almost tender. Drain.
2.Meanwhile, combine chicken and oregano in a medium bowl. Heat oil in a large saucepan over high heat; cook chicken, in batches, stirring, until browned. Remove from pan.
3.Trim then slice fennel thinly. Coarsely chop enough fennel fronds to make 2 tablespoons; reserve.
4.Cook onion, garlic and sliced fennel in same large saucepan over medium heat, stirring, for 5 minutes or until vegetables just soften. Return chicken to pan with tomato, zucchini and beans; cook, covered, over low heat, for 15 minutes or until chicken is cooked through. Uncover; simmer for 5 minutes.
5.Remove stew from heat; stir in basil and reserved fennel fronds. Serve stew with a loaf of french bread, if you like.
You could use 400g (12½ ounces) canned rinsed and drained cannellini beans to save time; this will remove step 1 from the recipe.
Note
