Chicken Stew Tuscan Style

1/2 teaspoon  Fennel Seed
1 teaspoon Basil Leaves
1 teaspoon  Garlic, Minced
1 teaspoon  Rosemary Leaves, crushed
1/2 teaspoon  Oregano Leaves
1/2 teaspoon  Black Pepper, Coarse Ground

2 tablespoons olive oil
1 1/2 pounds boneless skinless chicken breasts, cut into 1-inch cubes
1 medium onion, cut into 1/2-inch thick wedges
1 can (15 ounces) cannellini or other white beans, drained and rinsed
1 can (14 1/2 ounces) diced tomatoes, undrained
1/4 cup red wine or water
1 teaspoon salt
1 package (6 ounces) baby spinach leaves

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 3 minutes. Return chicken to skillet.

3. Stir in spinach. Cover. Cook 5 minutes longer or until spinach is wilted.