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.

Braised Chicken with Fennel and White Beans

MuirGlenRecipe by MuirGlen

Rated 4.5 Stars
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30 minutes

1 hour

4 servings

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Nutrition Info

  • 1 Serving
  • 510
  • 19g
    (Saturated Fat 4g, Trans Fat 0g)
  • 100mg
  • 810mg
  • 39g
    (Dietary Fiber 10g, Sugars 9g)
  • 44g
  • Percent Daily Value*
  • 10%
  • 70%
  • 20%
  • 40%
  • Exchanges
  • 1/2
  • 5
  • 1/2
  • 1 1/2
  • 2
  • Carbohydrate Choices
  • 2 1/2

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

Tips & Techniques

  • High Altitude (3500-6500 ft):

    In step 2, cover and simmer 25 to 30 minutes.

  • Cooking Gluten Free?

    Always read labels to make sure each recipe ingredient is gluten free. Products and ingredient sources can change.

  • Serve-With

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

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

Directions

  1. 1In 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. 2Add 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. 3Stir 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.

Categories: Course, Main Dishes, Chicken

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