Gluten Free 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
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3 tablespoons olive or vegetable oil
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1 cut-up whole chicken (2 1/2 to 3 lb), skin removed
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1/4 teaspoon coarse (kosher or sea) salt
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1/8 teaspoon pepper
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1 small onion, cut into thin wedges
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2 large cloves garlic, finely chopped
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1 fennel bulb, quartered, cored, thinly sliced
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1 medium yellow bell pepper, cut into bite-size strips
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1 can (28 oz) Muir Glen® organic whole peeled tomatoes, undrained
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1/2 cup dry white wine or Progresso® chicken broth (from 32-oz carton)
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1 tablespoon chopped fresh rosemary leaves
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1 can (15 or 19 oz) Progresso® cannellini beans, drained, rinsed
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Chopped fresh Italian (flat-leaf) parsley, if desired
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