Mediterranean Style Chicken And Bean Stew
Ingredients
- 3 tablespoons extra-virgin olive oil
- 4 skinless whole chicken legs
- 1 fennel bulb—quartered, cored and thinly sliced crosswise
- 1 small onion, thinly sliced
- 2 large garlic cloves, thinly sliced
- One 15-ounce can Roman or pinto beans, preferably Goya, drained and rinsed
- One 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 coarsely chopped rosemary
- 1 large dried red chile (optional)
- Salt and freshly ground pepper
- 1/2 cup water
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