Mediterranean-style Chicken And Bean Stew

Total Time: 1 hr 20 mins Preparation Time: 15 mins Cook Time: 1 hr 5 mins

Ingredients

• Servings: 4
• 3 tablespoons extra virgin olive oil
• 4 whole skinless chicken thighs
• 1 fennel bulb, quartered,cored and thinly sliced crosswise
• 1 small onion, thinly sliced
• 2 cloves garlic, thinly sliced
• 1 (15 ounce) can roman beans or 1 (15 ounce) can pinto beans, preferably goya,drained and rinsed
• 1 (12 ounce) can whole tomatoes, finely chopped,juice reserved
• 12 oil-cured black olives, pitted and quartered lengthwise
• 6 sun-dried tomatoes, thinly sliced
• 1 tablespoon tomato paste
• 2 teaspoons rosemary, coarsely chopped
• 1 large dried red chili (optional)
• salt & freshly ground black pepper
• 1/2 cup water

Recipe

• 1 heat the olive oil in a large skillet.
• 2 add the chicken and cook over moderate heat until lightly browned, about 4 minutes per side.
• 3 transfer to a platter.
• 4 add the fennel, onion and garlic to the skillet and cook over moderately low heat, stirring occasionally, until softened, about 10 minutes.
• 5 stir in the beans to coat them with the oil, then add the chopped tomatoes with their juice, olives, sun-dried tomatoes, tomato paste, rosemary and chile.
• 6 season with salt and pepper and bring to a simmer.
• 7 cook over low heat until the juices thicken slightly, about 4 minutes.
• 8 add the chicken and water, cover and simmer until the chicken is tender, about 40 minutes; turning the chicken halfway through.
• 9 season the stew with salt and pepper and serve.
• 10 the chicken stew can be refrigerated for up to 2 days.