Name: Italian Braised Chicken with Fennel and Cannellini
Prep time: 30 min
Cook time: 5 h
Total time: 5 h 30 min
Ingredients: 2 pound chicken drumsticks and/or thighs, skin removed; ¾ teaspoon salt; ¼ teaspoon ground black pepper; 1 15 ounce can cannellini beans, rinsed and drained; 1 bulb fennel, cored and cut into thin wedges; 1 medium yellow sweet pepper, seeded and cut into 1-inch pieces; 1 medium onion, cut into thin wedges; 3 cloves garlic, minced; 1 teaspoon snipped fresh rosemary; 1 teaspoon snipped fresh oregano; ¼ teaspoon crushed red pepper; 1 14.5 ounce can diced tomatoes; ½ cup dry white wine or reduced-sodium chicken broth; ¼ cup tomato paste; ¼ cup shaved Parmesan cheese; 1 tablespoon snipped fresh Italian (flat-leaf) parsley

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

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Italian Braised Chicken with Fennel and Cannellini

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