Gluten Free Braised Chicken with Fennel and White Beans
Ingredients
- 3 tablespoons olive or vegetable oil
- 1 cut-up whole chicken (2 1/2 to 3 lb), skin removed
- 1/4 teaspoon coarse (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
- 1/2 cup dry white wine or Progresso™ chicken broth (from 32-oz carton)
- 1 tablespoon chopped fresh rosemary leaves
- 1 can (15 or 19 oz) Progresso™ cannellini beans, drained, rinsed
- Chopped fresh Italian (flat-leaf) parsley, if desired
Instructions
Gluten-Free Braised Chicken with Fennel and White Beans serves 4 original recipe by Betty Crocker.
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