Braised Chicken with Fennel and White Beans (Gluten Free)

 

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 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

• 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.