Italian Braised Chicken with Fennel and Cannellini

1,975views
Makes:
6 servings
Prep:
25 mins
Cook:
5 hrs to 6 hrs (low)
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Italian Braised Chicken with Fennel and Cannellini

Ingredients
2
pounds chicken drumsticks and/or thighs, skinned
3/4
teaspoon salt
1/4
teaspoon ground black pepper
1
15 ounce can cannellini (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 (1 ounce)
1
tablespoon snipped fresh Italian (flat-leaf) parsley

Directions

  1. 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.
  2. Cover and 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 cheese and parsley.

Nutrition Facts

(Italian Braised Chicken with Fennel and Cannellini)
    Per serving:
  • 225 kcal cal.,
  • 4 g fat
  • (1 g sat. fat,
  • 1 g polyunsaturated fat,
  • 1 g monounsatured fat),
  • 68 mg chol.,
  • 777 mg sodium,
  • 23 g carb.,
  • 7 g fiber,
  • 5 g sugar,
  • 25 g pro.
  • Percent Daily Values are based on a 2,000 calorie diet
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