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Gluten-Free Braised Chicken with Fennel and White Beans
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Prep Time:
30 minutes
Total Time:
1 hour
Tender braised chicken with fennel, tomatoes, cannellini beans, and rosemary in a delicious skillet cassoulet.
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
Instructions:
  • In a large skillet, heat oil over medium-high heat. Season chicken with salt and pepper, then add to the skillet. Cook for 5 to 6 minutes, turning occasionally, until chicken is lightly golden brown. Remove chicken from skillet.
  • In a skillet, sauté onion, garlic, fennel, and bell pepper for 2 to 3 minutes until vegetables are crisp-tender. Stir in chicken, tomatoes, wine, and rosemary. Bring to a boil, then cover and simmer for 20 to 25 minutes until chicken is tender, turning once.
  • Mix in the beans and continue cooking without a lid for an additional 5 minutes until the sauce thickens slightly and the chicken reaches the desired internal temperature (170°F for breasts; 180°F for thighs and drumsticks). Serve in shallow bowls and garnish with parsley before serving.

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