Italian Stewed Chicken with Fennel and Cannellini

This recipe was so ridiculously delicious, that I was happy to eat it for the next three days!  It was so filling that you didn't have to eat much.  Plus, this was made in the crock-pot.  I'm finding that recipes in the crock-pot are either hit or miss; some recipes can be salvaged and made a little differently the next time.  Lately, I've been a miss-spell, but this recipe brought me out of it!

 {Italian Stewed Chicken with Fennel and Cannellini}

 {Fennel}

 {Mixing sauce ingredients together}

 {Ready to eat!}

 {Add optional garnishes}

 {Top view}

Italian Stewed Chicken with Fennel and Cannellini
from Better Homes and Gardens

Serves 6

Prep time: 20 minutes
Cook time: 7 hours
Assembly time: 10 minutes

1 pound chicken thighs, boneless and skinless
1-15 oz can of cannellini beans (white kidney beans), drained and rinsed
1 bulb fennel, sliced
1 sweet pepper, cut into 1 inch pieces
1 medium onion, cut into 1 inch pieces
4 cloves garlic, minced
1 teaspoon dried oregano
1/4 teaspoon chili flakes
1-14 oz can diced tomatoes (fire-roasted preferred)
1/2 cup dry white wine
6 oz tomato paste
Parmesan cheese and parsley, optional garnish

1. Place chicken thighs in the bottom of the crock-pot.
2. Layer beans, fennel, pepper and onion on top of chicken.
3. Mix garlic, oregano, chili flakes, tomatoes, wine and tomato paste together until well combined.
4. Pour tomato mixture over vegetables in the crock-pot.
5. Cook on low for 6-8 hours or until chicken is done.
6. Stir and serve with Parmesan cheese and parsley on top. 

This recipe was originally called braised, but nothing in this recipe was braised....  Very strange so I changed it to stewed.  Still delicious no matter what you call it, but I didn't want to misrepresent the recipe.

Happy Monday!

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