Mediterranean Chicken and Bean Stew
3 Tbsp. extra virgin olive oil
4 skinless whole chicken legs
1 fennel bulb, thinly sliced
1 small onion, thinly sliced
2 lg. garlic cloves, thinly sliced
One 15 ounce can Pinto beans
One 12 ounce can whole tomatoes, chopped and liquid reserved
12 black olives, quartered
6 sundried tomatoes, sliced
1 Tbsp. tomato paste
2 tsp. rosemary
1 large dried red chile, optional
Salt and fresh ground pepper
1/2 cup water
Heat the oil in skillet and add chicken, brown until lightly golden. Transfer to a platter.
Add the fennel, onion and garlic to skillet and cook over low heat until softened.
Stir in beans to coat and then add chopped tomatoes with juice, olives, sundried tomatoes, tomato paste, rosemary and chile.
Season with salt and pepper, bring to a simmer. Cook over low heat until thickened slightly.
Add the chicken and water, cover and simmer until chicken is tender, about 40 minutes.
Serve after seasoning again with salt and pepper.