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Braised Chicken with Fennel and White Beans

  • Prep 30 min
  • Total 60 min
  • Ingredients 13
  • Servings 6
Comments (0)

Ingredients

3
tablespoons olive oil
2
1/2- to 3-lb cut-up whole chicken, skin removed
1/4
teaspoon coarse salt (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) whole peeled tomatoes, undrained, cut up
1/2
cup dry white wine
1
tablespoon chopped fresh rosemary
1
can (15 or 19 oz) cannellini beans, drained, rinsed
Chopped Italian flat-leaf parsley, if desired

Nutrition Information

NUTRITION INFORMATION PER SERVING

Serving Size: 1 Serving
Calories
400
Calories from Fat
110
% Daily Value
Total Fat
12g
18%
Saturated Fat
2 1/2g
12%
Trans Fat
0g
Cholesterol
85mg
28%
Sodium
390mg
16%
Potassium
1130mg
32%
Total Carbohydrate
29g
10%
Dietary Fiber
7g
30%
Sugars
6g
Protein
39g
% Daily Value*:
Vitamin A
6%
6%
Vitamin C
45%
45%
Calcium
15%
15%
Iron
30%
30%
Exchanges:
1 1/2 Starch; 0 Fruit; 0 Other Carbohydrate; 0 Skim Milk; 0 Low-Fat Milk; 0 Milk; 1 1/2 Vegetable; 1 Very Lean Meat; 3 1/2 Lean Meat; 0 High-Fat Meat; 0 Fat;
Carbohydrate Choice
2
*Percent Daily Values are based on a 2,000 calorie diet.

Expert Tips

Serve with crusty French or Italian bread. You'll need it to dip in the flavorful sauce!

Braised in white wine, tomatoes and rosemary, this chicken is moist and flavorful.

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 pan.
  • 2 Add onion, garlic, fennel and bell pepper. Cook 2 to 3 minutes, stirring constantly, until vegetables are crisp-tender. Add chicken, tomatoes, wine and rosemary. Heat to boiling. Reduce heat; cover and simmer 20 to 25 minutes or until chicken is tender, turning chicken once.
  • 3 Uncover; stir in beans. Cook about 5 minutes longer or until sauce is slightly thickened and juice of chicken is clear when thickest piece is cut to bone. Serve in shallow bowls; sprinkle with parsley.

Braised in white wine, tomatoes and rosemary, this chicken is moist and flavorful.

Rate and Comment

Braised in white wine, tomatoes and rosemary, this chicken is moist and flavorful.