Braised Chicken with Fennel and White Beans
3 tablespoons olive or vegetable oil
1 cut-up whole chicken (2 1/2 to 3 lb), skin removed
1/4 teaspoon coarse (kosher or sea) salt
1/8 teaspoon pepper
1 small onion, cut into thin wedges
2 large cloves garlic, finely chopped
1 fennel bulb, quartered, cored, thinly sliced
1 medium yellow bell pepper, cut into bite-size strips
1 can (28 oz) Muir Glen® organic whole peeled tomatoes, undrained
1/2 cup dry white wine
1 tablespoon chopped fresh rosemary leaves
1 can (15 or 19 oz) cannellini beans, drained, rinsed
Chopped fresh Italian (flat-leaf) parsley, if desired
Braised in white wine, tomatoes and rosemary, this chicken is moist and flavorful.
Preparation & Directions
In deep 12-inch skillet, heat oil over medium-high heat. Sprinkle chicken with salt and pepper. Add chicken pieces to skillet; cook 5 to 6 minutes, turning occasionally, until chicken is light golden brown. Remove chicken from skillet.
Add onion, garlic, fennel and bell pepper to skillet. Cook 2 to 3 minutes, stirring constantly, until vegetables are crisp-tender. Add chicken, tomatoes, wine and rosemary; break up tomatoes. Heat to boiling. Reduce heat; cover and simmer 20 to 25 minutes, turning chicken once, until chicken is tender.
Stir in beans. Cook uncovered about 5 minutes longer or until sauce is slightly thickened and juice of chicken is clear when thickest piece is cut to bone (170°F for breasts; 180°F for thighs and drumsticks). Serve in shallow bowls; sprinkle with parsley.
High Altitude (3500-6500 ft): In step 2, cover and simmer 25 to 30 minutes.
Serve with crusty French or Italian bread. You'll need it to dip in the flavorful sauce!
We recommend using organic ingredients where available. For more information see Why Organic?