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.

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) 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) cannellini beans, drained, rinsed
• Chopped fresh Italian (flat-leaf) parsley, if desired

Preparation Instructions:

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 skillet.
2. 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.
3. 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 Information

1 Serving

Amount Per Serving

• Calories: 510
• Calories from Fat: 170
• Total Fat: 19g
• Saturated Fat: 4g
• Carbohydrate Choice: 2 1/2
• Cholesterol: 100mg
• Fat: 1/2
• Lean Meat: 5
• Other Carbohydrate: 1/2
• Sodium: 810mg
• Starch: 1 1/2
• Total Carbohydrate: 39g
• Dietary Fiber: 10g
• Protein: 44g
• Sugars: 9g
• Vegetable: 2
• Fats & Oils: 2tsp
• Meat & Beans: 6oz-eq
• Vegetables: 2 1/4c

Percent Daily Value* (include footnote *Percent Daily Value are based on a 2,000 calorie diet.) Within the % Daily Values, nutrient information should be included for Vitamin A, Vitamin C, Calcium and Iron.