Italian Braised Chicken with Fennel and Cannellini
pounds chicken drumsticks and/or thighs, skinned
teaspoon ground black pepper
15 ounce can cannellini (white kidney) beans, rinsed and drained
medium fennel bulb, cored and cut into thin wedges
medium yellow sweet pepper, seeded and cut into 1-inch pieces
medium onion, cut into thin wedges
cloves garlic, minced
teaspoon snipped fresh rosemary
teaspoon snipped fresh oregano
teaspoon crushed red pepper
14 1/2 ounce can diced tomatoes, undrained
cup dry white wine or reduced-sodium chicken broth
cup tomato paste
cup shaved Parmesan cheese (1 ounce)
tablespoon snipped fresh Italian (flat-leaf) parsley
- 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.
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