ITALIAN BRAISED CHICKEN WITH FENNEL AND CANNELLINI

Italian Braised Chicken with Fennel and Cannellini image

Provided by @MakeItYours

Number Of Ingredients 17

2 - 2 1/2
pounds chicken drumsticks and/or thighs, skin removed 1/4
teaspoon salt 1/4
teaspoon ground black pepper 1
15 ounce can cannellini beans, rinsed and drained 1
bulb fennel, 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 or 1/2 teaspoon dried rosemary, crushed 1
teaspoon snipped fresh oregano or 1/2 teaspoon dried oregano, crushed 1/4
teaspoon crushed red pepper 1
14 1/2 ounce can diced tomatoes 1/2
cup dry white wine or reduced-sodium chicken broth 1/4
cup tomato paste 1/4
cup shaved Parmesan cheese 1
tablespoon snipped fresh Italian (flat-leaf) parsley

Steps:

Sprinkle chicken pieces with salt and pepper. Place chicken in a 3-1/2- to 4-quart slow cooker. Top with cannellini beans, fennel, sweet pepper, onion, garlic, rosemary, oregano, and crushed red pepper. In a medium bowl, combine tomatoes, white wine, and tomato paste; pour over mixture in cooker.
Cover; 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 Parmesan cheese and parsley.
Servings Per Recipe: 6, 3 pieces chicken with 1 cup bean mixture
cal.(kcal): 225
Fat, total(g): 4
chol.(mg): 68
sat. fat(g): 1
carb.(g): 23
Monosaturated fat(g): 1
Polyunsaturated fat(g): 1
fiber(g): 7
sugar(g): 5
pro.(g): 25