ITALIAN BRAISED CHICKEN WITH FENNEL AND CANNELLINI RECIPE - (4.7/5)

Italian Braised Chicken with Fennel and Cannellini Recipe - (4.7/5) image

Provided by á-174535

Number Of Ingredients 16

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2 pounds chicken drumsticks and/or thighs, skinned
3/4 teaspoon salt
1/4 teaspoon ground black pepper
1 (15 ounce) can cannellini or white kidney beans, rinsed and drained
1 medium fennel bulb, 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
1 teaspoon snipped fresh oregano
1/4 teaspoon crushed red pepper
1 (14-1/2 ounce) can diced tomatoes, undrained
1/2 cup dry white wine or reduced-sodium chicken broth
1/4 cup tomato paste
1/4 cup shaved Parmesan cheese, about 1 ounce
1 tablespoon snipped fresh Italian parsley

Steps:

Sprinkle chicken with 1/4 teaspoon of the salt and the black pepper. Place chicken in a 3 1/2- or 4-quart slow cooker. Top with drained beans, fennel, sweet pepper, onion, garlic, rosemary, oregano, and crushed red pepper. In a medium bowl, combine undrained tomatoes, wine, tomato paste, and the remaining 1/2 teaspoon salt; pour over mixture in cooker. Cover and 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 cheese and parsley.