Italian Braised Chicken with Fennel and Cannellini
INGREDIENTS
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2 - 2 1/2
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pounds chicken drumsticks and/or thighs, skin removed 1/4
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teaspoon salt 1/4
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teaspoon ground black pepper 1
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15 ounce can cannellini beans, rinsed and drained 1
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bulb fennel, cored and cut into thin wedges 1
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medium yellow sweet pepper, seeded and cut into 1-inch pieces 1
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medium onion, cut into thin wedges 3
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cloves garlic, minced 1
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teaspoon snipped fresh rosemary or 1/2 teaspoon dried rosemary, crushed 1
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teaspoon snipped fresh oregano or 1/2 teaspoon dried oregano, crushed 1/4
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teaspoon crushed red pepper 1
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14 1/2 ounce can diced tomatoes 1/2
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cup dry white wine or reduced-sodium chicken broth 1/4
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cup tomato paste 1/4
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cup shaved Parmesan cheese 1
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tablespoon snipped fresh Italian (flat-leaf) parsley
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