Ingredients for Braised Chicken With Fennel And White Beans
- Olive Oil
- Whole Chickens
- Kosher Salt
- 1/2 teaspoon black pepper
- 1 medium yellow onion, chopped
- Garlic Cloves
- Fennel Bulb
- Yellow Bell Pepper
- Whole Canned Tomatoes
- Dry White Wine
- Fresh Rosemary
- Cannellini Beans
- Flat Leaf Italian Parsley
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How to Make Braised Chicken With Fennel And White Beans
- Heat olive oil in a large, deep 12-inch skillet over medium-high heat.
- Season chicken pieces generously with salt and pepper.
- Add chicken to the skillet and cook for 5-6 minutes, turning occasionally, until lightly golden brown.
- Remove chicken from the skillet and set aside.
- Add chopped onion, minced garlic, sliced fennel, and chopped bell pepper to the skillet.
- Cook for 2-3 minutes, stirring constantly, until vegetables are crisp-tender.
- Return the chicken to the skillet.
- Add crushed tomatoes, white wine, and rosemary sprigs.
- Gently break up the tomatoes with a spoon.
- Bring to a boil, then reduce heat to low.
- Cover and simmer for 20-25 minutes, turning the chicken once halfway through, until the chicken is tender.
- Stir in the rinsed and drained cannellini beans.
- Remove the rosemary sprigs.
- Cook uncovered for about 5 minutes, or until the sauce has slightly thickened and the juices run clear when you pierce the thickest part of the chicken with a fork.
- Serve immediately in shallow bowls, garnished with fresh parsley.
Nutrition Information (Approximate per serving)
Sodium
37 g
Sugar
31g
Fat
49g
Carbs
11g
