1. Heat oil in large skillet on medium-high heat. Add chicken; cook and stir 10 minutes or until browned. Remove chicken from skillet. Add onion and fennel seed; cook and stir on medium heat 5 minutes or until tender.
2. Stir in beans, tomatoes, red wine, remaining spices and salt. Bring to boil, stirring frequently. Reduce heat to low; cover and simmer 5 minutes. Return chicken to skillet.
3. Stir in spinach. Cover & cook 5 minutes longer or until spinach is wilted.
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