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Italian Braised Chicken with Fennel and Cannellini
Ingredients
- 2 - 2 pounds chicken drumsticks and/or thighs, skin removed
- 3/4 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
- 1 teaspoon snipped fresh oregano
- 1/4 teaspoon crushed red pepper
- 1 14 1/2ounce 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
Directions
1. Sprinkle chicken pieces with 1/4 teaspoon of the salt and the 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, tomato paste, and remaining 1/2 teaspoon salt; pour over mixture in cooker.
2. Cover; cook on low-heat setting for 5 to 6 hours or on high-heat setting for 2 1/2 to 3 hours.
3. Sprinkle each serving with Parmesan cheese and parsley.
Nutrition Facts
(Italian Braised Chicken with Fennel and Cannellini)
- Servings Per Recipe 6,
- 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,
- vit. A (IU) 680,
- vit. C (mg) 1,
- Thiamin (mg) 0,
- Riboflavin (mg) 0,
- Niacin (mg) 6,
- Pyridoxine (Vit. B6) (mg) 0,
- Folate (µg) 32,
- Cobalamin (Vit. B12) (µg) 0,
- sodium (mg) 777,
- Potassium (mg) 777,
- calcium (mg) 121,
- iron (mg) 3,
- Percent Daily Values are based on a 2,000 calorie diet
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