Braised Chicken with Fennel and White Beans

Braised in white wine, tomatoes and rosemary, this chicken is moist and flavorful.

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The Quick Take & Nutrition Info

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The Quick Take:

Calories 400
Fat 12g
Saturated Fat 2 1/2g
Sodium 390mg

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Nutrition Information

NUTRITION INFORMATION PER SERVING

Serving Size: 1 Serving

Calories: 400
Calories from Fat: 110),

% Daily Value

Total Fat: 12g; 12%
(Saturated Fat 2 1/2g, 2 1/2% Trans Fat 0g 0% ),
Cholesterol: 85mg; 85%;
Sodium: 390mg; 390%;
Total Carbohydrate: 29g; 29%
(Dietary Fiber 7g 7% Sugars 6g 6% ),
Protein: 39g; 39%

% Daily Value*:

Vitamin A: 6%;
Vitamin C: 45%;
Calcium: 15%;
Iron: 30%;

Exchanges:

1 1/2 Starch; 0 Fruit; 0 Other Carbohydrate; 0 Skim Milk; 0 Low-Fat Milk; 0 Milk; 1 1/2 Vegetable; 1 Very Lean Meat; 3 1/2 Lean Meat; 0 High-Fat Meat; 0 Fat;

Carbohydrate Choices:

*Percent Daily Values are based on a 2,000 calorie diet.

Prep Time 30 min
Total Time 60 min
Servings 6

Ingredients

3: tablespoons olive oil

2: 1/2- to 3-lb cut-up whole chicken, skin removed

1/4: teaspoon coarse salt (kosher or sea salt)

1/8: teaspoon pepper

1: small onion, cut into thin wedges

2: large cloves garlic, finely chopped

1: fennel bulb, quartered, cored, thinly sliced

1: medium yellow bell pepper, cut into bite-size strips

1: can (28 oz) Muir Glen® organic whole peeled tomatoes, undrained, cut up

1/2: cup dry white wine

1: tablespoon chopped fresh rosemary

1: can (15 or 19 oz) cannellini beans, drained, rinsed

: Chopped Italian flat-leaf parsley, if desired

Directions

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

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Expert Tips

Serve with crusty French or Italian bread. You'll need it to dip in the flavorful sauce!

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We calculated the nutrition of this recipe at the time it was created on 11/03/2011. NOTE: We do not include optional ingredients in our calculations.