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
Preparation
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.
