Italian Braised Chicken With Fennel And Cannellini Recipe 475 Food

ITALIAN BRAISED CHICKEN WITH FENNEL AND CANNELLINI RECIPE - (4.7/5)

Italian Braised Chicken with Fennel and Cannellini Recipe - (4.7/5) image

Provided by á-174535

Number Of Ingredients 16

Ingredients

2 pounds chicken drumsticks and/or thighs, skinned
3/4 teaspoon salt
1/4 teaspoon ground black pepper
1 (15 ounce) can cannellini or white kidney beans, rinsed and drained
1 medium fennel bulb, cored and cut into thin wedges
1 medium yellow sweet pepper, seeded and cut into 1-inch pieces
1 medium onion, cut into thin wedges
3 cloves garlic, minced
1 teaspoon snipped fresh rosemary
1 teaspoon snipped fresh oregano
1/4 teaspoon crushed red pepper
1 (14-1/2 ounce) can diced tomatoes, undrained
1/2 cup dry white wine or reduced-sodium chicken broth
1/4 cup tomato paste
1/4 cup shaved Parmesan cheese, about 1 ounce
1 tablespoon snipped fresh Italian parsley

Steps:

Sprinkle chicken with 1/4 teaspoon of the salt and the black pepper. Place chicken in a 3 1/2- or 4-quart slow cooker. Top with drained beans, fennel, sweet pepper, onion, garlic, rosemary, oregano, and crushed red pepper. In a medium bowl, combine undrained tomatoes, wine, tomato paste, and the remaining 1/2 teaspoon salt; pour over mixture in cooker. Cover and cook on low-heat setting for 5 to 6 hours or on high-heat setting for 2 1/2 to 3 hours. Sprinkle each serving with cheese and parsley.

BRAISED CHICKEN WITH FENNEL AND WHITE BEANS

Braised Chicken With Fennel and White Beans image

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.

Provided by FLUFFSTER

Categories < 4 Hours

Time 1h25m

Yield 4 serving(s)

Number Of Ingredients 13

Ingredients

3 tablespoons olive oil
1 (2 1/2-3 lb) whole chickens, cut up skin removed
1/4 teaspoon coarse kosher salt or 1/4 teaspoon sea salt
1/8 teaspoon pepper
1 small onion, cut into thin wedges
2 large garlic cloves, finely chopped
1 fennel bulb, quartered, cored, thinly sliced
1 medium yellow bell pepper, cut into bite-sized strips
1 (28 ounce) can whole canned tomatoes, undrained, cut up
1/2 cup dry white wine
1 tablespoon fresh rosemary, chopped
1 (15 ounce) can cannellini beans, drained and rinsed
3 tablespoons flat-leaf Italian parsley, chopped, for garnish if desired

Steps:

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.
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.
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.

Nutrition Facts : Calories 675.8, Fat 40.4, SaturatedFat 9.9, Cholesterol 133.7, Sodium 910, Carbohydrate 34.1, Fiber 10.6, Sugar 7.9, Protein 40.3

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