BRAISED CHICKEN WITH FENNEL AND WHITE BEANS (SUNDAY)

2 tablespoons olive oil

1 1/2 pounds skinless bone-in

chicken thighs

1 1/2 pounds skinless bone-in

chicken breasts

⅛ teaspoon black pepper 1 small onion, cut into thin

wedges

2 large cloves garlic, minced 1 fennel bulb, quartered, cored

and thinly sliced

1 medium yellow bell pepper,

cut into bite-size strips 1 (28-ounce) can diced fireroasted tomatoes (such as Muir Glen or another brand), undrained

1/2 cup dry white wine 1 tablespoon chopped fresh

rosemary

1 (15- to 19-ounce) can reduced-sodium cannellini beans, rinsed Chopped flatleaf parsley for

garnish Heat oil in a large, deep skillet on medium-high. Sprinkle chicken with black pepper. Add chicken to skillet and cook 6 minutes, turning occasionally until lightly browned. Remove chicken from pan. To skillet, add onion, garlic, fennel and bell pepper. Cook 3 minutes, stirring constantly, until vegetables are softened. 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; mix in beans. Cook, uncovered, about 5 minutes more or until sauce is slightly thickened and juices run clear. Serve in shallow bowls; garnish with parsley. Serves 8. Per serving: 292 calories (percent calories from fat, 29), 30 grams protein, 20 grams carbohydrate, 5 grams fiber, 9 grams fat (2 grams saturated fat), 104 milligrams cholesterol, 438 milligrams sodium.