Italian Braised Chicken with Fennel and Cannellini

By á-174535

Start the recipe in the morning and it's ready by dinner time. This recipe for Italian Braised chicken with Fennel and Cannellini, or white kidney beans, is delicious.

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

Preparation

Step 1

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.