Chicken with Fennel and Red Beans

I am in a cooking group and Tuesdays are always “tomato tuesdays.” Last Shabbos I made chicken that uses tomatoes and the smell was intoxicating and too good not to share.

Chicken with Fennel and Red Beans:
2 chickens cut up
1 onion chopped
2 minced garlic cloves
1 fennel blub quartered, cored, and thinly sliced
1 yellow pepper chopped
28 oz can tomatoes with juice
1/2 cup white wine
1 tbsp rosemary
28 oz can red beans rinsed
salt to taste

Spray a large pot– I use dutch oven size– with cooking spray and then oil. Place chicken in first, then vegetables, followed by cans of tomatoes and beans, and last the spices and the wine. Bring to a boil and simmer for about 2 hours. In my house we serve everything with rice, but I’m sure this would be wonderful with pasta, couscous, or any other grain as well. Enjoy!


2 Comments (+add yours?)

  1. Jittery Cook
    Dec 07, 2011 @ 02:17:42

    Looks great! Now i want to taste. The blog design looks great too. Fast worker!


  2. Lisa Sachs
    Dec 07, 2011 @ 04:54:53

    That sounds delicious! I must try it soon.


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