Italian Braised Chicken with Fennel and Cannellini

Directions

1-Sprinkle chicken pieces with 1/4 teaspoon of the salt and the pepper. Place chicken in a 3 1/2-to 4-quart moderate cooker. Top with cannellini beans, fennel, sweet pepper, onion, garlic, rosemary, oregano, and smashed red pepper. In a medium bowl, join tomatoes, white wine, tomato glue, and remaining 1/2 teaspoon salt; pour over blend in cooker.

2-Cover; cook on low-warm setting for 5 to 6 hours or on high-warm setting for 2 1/2 to 3 hours.

3-Sprinkle each presenting with Parmesan cheddar and parsley.

Ingredients

• 2 - 2pounds chicken drumsticks and/or thighs, skin removed
• 3/4teaspoon salt
• 1/4teaspoon ground black pepper
• 115 ounce can cannellini beans, rinsed and drained
• 1bulb fennel, cored and cut into thin wedges
• 1medium yellow sweet pepper, seeded and cut into 1-inch pieces
• 1medium onion, cut into thin wedges
• 3cloves garlic, minced
• 1teaspoon snipped fresh rosemary
• 1teaspoon snipped fresh oregano
• 1/4teaspoon crushed red pepper
• 114 1/2 ounce can diced tomatoes
• 1/2cup dry white wine or reduced-sodium chicken broth
• 1/4cup tomato paste
• 1/4cup shaved Parmesan cheese
• 1tablespoon snipped fresh Italian (flat-leaf) parsley