Recipes

Serves 4

3 tablespoons EVOO
whole chicken cut up, skin removed
¼ teaspoon coarse salt
⅛ teaspoon black pepper
1 small onion, cut into thin wedges
2 tablespoons Oh So Garlic
1 fennel bulb, quartered, cored, thinly sliced
1 medium yellow bell pepper, cut into bite size pieces
1 28 ounce can whole peeled tomatoes, un-drained, cut up
½ cup dry white wine
1 package Cannellini Beans with Herb Seasoning

1. Prepare Cannellini Beans with Herb Seasoning according to package directions, (90 minutes).
2. After beans have for about an hour, start chicken.
3. In a deep 12 inch skillet, heat EVOO 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.
4. Add onion Oh So Garlic, fennel, and bell pepper. Cook 2 to 3 minutes, stirring constantly until vegetable are crisp tender. Add chicken, tomatoes, and wine. Heat to boiling. Reduce heat; cover and simmer 20 to 25 minutes or until chicken is tender, turning chicken once.
5. Uncover; stir in beans. Cook about 5 minutes longer or until sauce thickens slightly and juice of chicken is clear when thickest piece is cut to the bone. Serve in shallow bowls.

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