Italian Braised Chicken with Fennel and Cannellini


1-Sprinkle chicken pieces with 1/4 teaspoon of the salt and the pepper. Place chicken in a 3 1/2-to 4-quart moderate cooker. Top with cannellini beans, fennel, sweet pepper, onion, garlic, rosemary, oregano, and smashed red pepper. In a medium bowl, join tomatoes, white wine, tomato glue, and remaining 1/2 teaspoon salt; pour over blend in cooker.

2-Cover; cook on low-warm setting for 5 to 6 hours or on high-warm setting for 2 1/2 to 3 hours.

3-Sprinkle each presenting with Parmesan cheddar and parsley.


  • 2 - 2pounds chicken drumsticks and/or thighs, skin removed
  • 3/4teaspoon salt
  • 1/4teaspoon ground black pepper
  • 115 ounce can cannellini beans, rinsed and drained
  • 1bulb fennel, cored and cut into thin wedges
  • 1medium yellow sweet pepper, seeded and cut into 1-inch pieces
  • 1medium onion, cut into thin wedges
  • 3cloves garlic, minced
  • 1teaspoon snipped fresh rosemary
  • 1teaspoon snipped fresh oregano
  • 1/4teaspoon crushed red pepper
  • 114 1/2 ounce can diced tomatoes
  • 1/2cup dry white wine or reduced-sodium chicken broth
  • 1/4cup tomato paste
  • 1/4cup shaved Parmesan cheese
  • 1tablespoon snipped fresh Italian (flat-leaf) parsley
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