Gluten-Free Braised Chicken with Fennel and White Beans

Ingredients

• 1 can cannellini beans rinsed drained (15)
• 28 oz canned tomatoes whole organic peeled undrained canned
• 2.5 lb chicken whole skinless
• 0.5 cup wine dry white (from 32-oz carton)
• 0.3 teaspoon coarse salt (kosher or sea)
• 1  fennel bulb cored thinly sliced quartered
• 1 tablespoon rosemary leaves fresh chopped
• 2 large cloves garlic finely chopped
• 1 small onion cut into thin wedges
• 4 servings parsley fresh italian chopped (flat-leaf)
• 0.1 teaspoon pepper 
• 3 tablespoons vegetable oil 
• 1 medium bell pepper yellow cut into bite-size strips

Equipment

• bowl
• frying pan

Directions

1. In deep 12-inch skillet, heat oil over medium-high heat.
2. Sprinkle chicken with salt and pepper.
3. Add chicken pieces to skillet; cook 5 to 6 minutes, turning occasionally, until chicken is light golden brown.
4. Remove chicken from skillet.
5. Add onion, garlic, fennel and bell pepper to skillet. Cook 2 to 3 minutes, stirring constantly, until vegetables are crisp-tender.
6. Add chicken, tomatoes, wine and rosemary; break up tomatoes.
7. Heat to boiling. Reduce heat; cover and simmer 20 to 25 minutes, turning chicken once, until chicken is tender.
8. Stir in beans. Cook uncovered about 5 minutes longer or until sauce is slightly thickened and juice of chicken is clear when thickest piece is cut to bone (170F for breasts; 180F for thighs and drumsticks).
9. Serve in shallow bowls; sprinkle with parsley.