I thought about adding mushrooms and red peppers but decided at the last minute not to. So I stir fried the veggies (all together) for about 6 minutes then I poured in 1/2 can of Kern's mango juice and let it steam for 4 more minutes until soft. There was still quite a bit of juice left. I put this mixture over steamed rice and boy it was good! The coconut oil really gave a rounded out flavor to the dish which I served with chicken.
Coconut Oil info:
Braised in white wine, tomatoes and rosemary, this chicken is moist and flavorful.
3 tablespoons olive oil
Add onion, garlic, fennel and bell pepper. Cook 2 to 3 minutes, stirring constantly, until vegetables are crisp-tender. Add chicken, tomatoes, wine and rosemary. Heat to boiling. Reduce heat; cover and simmer 20 to 25 minutes or until chicken is tender, turning chicken once.
Uncover; stir in beans. Cook about 5 minutes longer or until sauce is slightly thickened and juice of chicken is clear when thickest piece is cut to bone. Serve in shallow bowls; sprinkle with parsley.
Serve with crusty French or Italian bread. You'll need it to dip in the flavorful sauce!
Makes 4 servings.