Italian Chicken Stew

• 1 cup dried cannellini beans
• 2 lbs boneless skinless chicken thighs, coarsely chopped
• 2 tbsp finely chopped fresh oregano
• 1 tbsp olive oil
• 1 bulb fennel, white part thinly sliced, 2 tbsp fronds reserved and coarsely chopped
• 2 medium onions, thinly sliced
• 2 cloves garlic, crushed
• 6 medium tomatoes, peeled, seeded and coarsely chopped
• 3 large zucchini, coarsely chopped
• 1/2 cup coarsely chopped fresh basil
• None None Crusty bread, to serve

1. Cover beans with cold water in a medium bowl. Let stand overnight. Drain; rinse under cold water, then drain again. Place beans in a medium saucepan and cover with water. Bring to a boil. Reduce heat to low; simmer, uncovered, for 30 mins, or until beans are almost tender. Drain.
2. Meanwhile, combine chicken and oregano in a medium bowl. Heat oil in a large saucepan on high heat. Cook chicken, in batches, until browned all over. Remove from pan.
3. Add fennel, onions and garlic in same pan. Cook on medium heat, stirring, for 5 mins, or until just softened. Return chicken to pan with tomatoes, zucchini and beans. Cook, covered, on low heat, for 15 mins, or until chicken is cooked through. Uncover; simmer for 5 mins.
4. Remove stew from heat. Stir in basil and reserved fennel fronds. Serve with crusty bread, if desired.

beans, chicken thighs, fresh oregano, olive oil, fennel, onions, garlic, tomatoes, zucchini, fresh basil, crusty bread

Taken from recipes-plus.com/api/v2.0/recipes/32868 (may not work)