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Braised Chicken with Fennel and White Beans
Chicken pieces are browned, then simmered in tomatoes, white wine and rosemary with fennel and peppers. Cannellini beans go in near the end to thicken the sauce.
- YieldServes 4
- Hands-on35 min
- Total57 min
- Difficulty
Ingredients
- 45 mlolive oil
- 1¼ kgchicken, whole bird, cut into pieces, skin removed
- ¼ tspcoarse salt
- 0.13 tspblack pepper
- 1onion, small, cut into thin wedges
- 2 clovesgarlic, large, finely chopped
- 1 headfennel, 1 bulb, quartered, cored and thinly sliced
- 1yellow bell pepper, medium, cut into bite-size strips
- 800 gwhole peeled tomatoes, one 28 oz can, undrained
- 120 mldry white wine
- 1 tbspfresh rosemary, chopped
- 425 gcannellini beans, one 15 oz can, drained and rinsed
To serve
- 2 tbspfresh parsley, choppedoptional
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