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Gluten Free Braised Chicken with Fennel and White Beans

Moist and flavorful braised chicken combines with fennel, tomatoes, cannellini beans and rosemary for a fabulous skillet cassoulet.

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( 17 Ratings)

17 Ratings

5 Stars 47%

4 Stars 29%

3 Stars 18%

2 Stars

1 Stars

Member Reviews ( 12 )

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Prep Time 30 min
Total Time 60 min
Servings 4

Ingredients

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

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Directions

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.

EXPERT TIPS

Expert Tips

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!

Got questions? Our experts have the answers. Ask Betty now.

View Full Nutrition Information

Nutrition Information

NUTRITION INFORMATION PER SERVING

Serving Size: 1 Serving

Calories: 510
Calories from Fat: 170),

% Daily Value

Total Fat: 19g; 19%
(Saturated Fat 4g, 4% Trans Fat 0g 0% ),
Cholesterol: 100mg; 100%;
Sodium: 810mg; 810%;
Total Carbohydrate: 39g; 39%
(Dietary Fiber 10g 10% Sugars 9g 9% ),
Protein: 44g; 44%

% Daily Value*:

Vitamin A: 10%;
Vitamin C: 70%;
Calcium: 20%;
Iron: 40%;

Exchanges:

1 1/2 Starch; 0 Fruit; 1/2 Other Carbohydrate; 0 Skim Milk; 0 Low-Fat Milk; 0 Milk; 2 Vegetable; 0 Very Lean Meat; 5 Lean Meat; 0 High-Fat Meat; 1/2 Fat;

Carbohydrate Choices:

2 1/2

*Percent Daily Values are based on a 2,000 calorie diet.

REVIEWS & COMMENTS

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1 - 3 of 12 Reviews View All

Posted 4/29/2012 7:35:32 PM REPORT ABUSE bameiboo said:

Rating:

This was the first time I've used fennel. I got this recipe from Betty Crocker's Gluten free Cooking cookbook. I had just five organic chicken legs. I used two cups of beans I made in the crockpot. I used a can of diced tomatos smaller than called for.I added fresh parsley, tarragon and chives instead of rosemary. This was very tasty, easy and will make it again!

This reply was: Helpful Inspiring

Posted 7/30/2011 4:30:54 PM REPORT ABUSE patienceforj said:

Rating:

It was good, will use chicken breast next time.

This reply was: Helpful Inspiring

Posted 5/24/2011 10:34:07 PM REPORT ABUSE kiddo1414 said:

Rating:

This was good and a change of pace for our table. However next time I think I would partially drain the tomatoes (very liquidy) and season the beans/sauce better.

This reply was: Helpful Inspiring