Italian Braised Chicken With Fennel And Cannellini Recipes

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ITALIAN BRAISED CHICKEN WITH FENNEL AND CANNELLINI RECIPE - (4.7/5)



Italian Braised Chicken with Fennel and Cannellini Recipe - (4.7/5) image

Provided by á-174535

Number Of Ingredients 16

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

Steps:

  • 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.

GLUTEN-FREE BRAISED CHICKEN WITH FENNEL AND WHITE BEANS



Gluten-Free Braised Chicken with Fennel and White Beans image

Moist and flavorful braised chicken combines with fennel, tomatoes, cannellini beans and rosemary for a fabulous skillet cassoulet.

Provided by By Betty Crocker Kitchens

Categories     Entree

Time 1h

Yield 4

Number Of Ingredients 13

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

Steps:

  • 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.
  • 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.
  • 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 Facts : Calories 510, Carbohydrate 39 g, Cholesterol 100 mg, Fat 1/2, Fiber 10 g, Protein 44 g, SaturatedFat 4 g, ServingSize 1 Serving, Sodium 810 mg, Sugar 9 g, TransFat 0 g

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