3 tablespoons olive oil
2 1/2- to 3-lb cut-up whole chicken, skin removed
1/4 teaspoon coarse salt (kosher or sea salt)
1/8 teaspoon pepper
1 small onion, cut into thin wedges
2 large cloves garlic, finely chopped
1 fennel bulb, quartered, cored, thinly sliced
1 medium yellow bell pepper, cut into bite-size strips
1 can (28 oz) Muir Glen® organic whole peeled tomatoes, undrained, cut up
1/2 cup dry white wine
1 tablespoon chopped fresh rosemary
1 can (15 or 19 oz) cannellini beans, drained, rinsed
Chopped Italian flat-leaf parsley, if desired

In deep 12-inch skillet, heat oil 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.

Add onion, garlic, fennel and bell pepper. Cook 2 to 3 minutes, stirring constantly, until vegetables are crisp-tender. Add chicken, tomatoes, wine and rosemary. Heat to boiling. Reduce heat; cover and simmer 20 to 25 minutes or until chicken is tender, turning chicken once.

Uncover; stir in beans. Cook about 5 minutes longer or until sauce is slightly thickened and juice of chicken is clear when thickest piece is cut to bone. Serve in shallow bowls; sprinkle with parsley.

Serve with crusty French or Italian bread. You'll need it to dip in the flavorful sauce!

Makes 4 servings.

© 2006 and ®/™ General Mills, used with permission.

Submitted by: Muir Glen