Braised Chicken With Fennel and White Beans

• 3 tablespoons olive oil
• 1 (2 1/2-3 lb) whole chickens, cut up skin removed
• 14 teaspoon coarse kosher salt or 14 teaspoon sea salt
• 18 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
• 12 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.

olive oil, whole chickens, kosher salt, pepper, onion, garlic, fennel bulb, yellow bell pepper, tomatoes, white wine, fresh rosemary, cannellini beans, flatleaf italian parsley

Taken from www.food.com/recipe/braised-chicken-with-fennel-and-white-beans-417337 (may not work)