1/2
cup dry white wine or Progresso™ chicken broth (from 32-oz carton)
1
tablespoon chopped fresh rosemary leaves
1
can (15 or 19 oz) Progresso™ cannellini beans, drained, rinsed
Chopped fresh Italian (flat-leaf) parsley, if desired
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Steps
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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Always read labels to make sure each recipe ingredient is gluten free. Products and ingredient sources can change.
Serve with crusty French or Italian bread. You'll need it to dip in the flavorful sauce!
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