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Braised Chicken With Fennel and White Beans

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“This is comfort food to me! Wonderful flavors, aromas, and guaranteed to please! Fabulous for every day or for guests.Great served over pasta or parslied rice. Note**the computer will not accept my description of the chicken: you will need a 2 1/2-3 lb. whole chicken, cut up, with skin removed.”
1hr 25mins

Ingredients Nutrition


  1. 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.
  2. 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.
  3. 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.

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