Braised Chicken With Fennel and White Beans Recipe

Name: Braised Chicken With Fennel and White Beans
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 3 tablespoons olive oil; 1 (2 1/2-3 lb) whole chickens, cut up skin removed; ¼ teaspoon coarse kosher salt or ¼ teaspoon sea salt; ⅛ teaspoon pepper; 1 small onion, cut into thin wedges; 2 large garlic cloves, finely chopped; 1 fennel bulb, quartered, cored, thinly sliced; 1 medium yellow bell pepper, cut into bite-sized strips; 1 (28 ounce) can whole canned tomatoes, undrained, cut up; ½ cup dry white wine; 1 tablespoon fresh rosemary, chopped; 1 (15 ounce) can cannellini beans, drained and rinsed; 3 tablespoons flat-leaf Italian parsley, chopped, for garnish if desired

Servings: persons

3 tablespoons olive oil
1 (2 1/2-3 lb) whole chickens, cut up skin removed
¼ teaspoon coarse kosher salt or ¼ teaspoon sea salt
⅛ teaspoon pepper
1 small onion, cut into thin wedges
2 large garlic cloves, finely chopped
1 fennel bulb, quartered, cored, thinly sliced
1 medium yellow bell pepper, cut into bite-sized strips
1 (28 ounce) can whole canned tomatoes, undrained, cut up
½ cup dry white wine
1 tablespoon fresh rosemary, chopped
1 (15 ounce) can cannellini beans, drained and rinsed
3 tablespoons flat-leaf Italian parsley, chopped, for garnish if desired

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.
6
Cook 2 to 3 minutes, stirring constantly, until vegetables are crisp-tender.
7
Add chicken, tomatoes, wine and rosemary; break up tomatoes.
8
Heat to boiling.
9
Reduce heat; cover and simmer 20 to 25 minutes, turning chicken once, until chicken is tender.
10
Stir in beans.
11
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).
12
Serve in shallow bowls; sprinkle with parsley.

273

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Feel free to swap in similar ingredients you already have on hand and adjust seasoning to taste.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 13 ingredients. The key ingredients include: 3 tablespoons olive oil, 1 (2 1/2-3 lb) whole chickens, cut up skin removed, ¼ teaspoon coarse kosher salt or ¼ teaspoon sea salt, ⅛ teaspoon pepper, and more.

Yes, Braised Chicken With Fennel and White Beans falls under the Meat & Poultry category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Braised Chicken With Fennel and White Beans

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions