This dish will warm you up on a cold night without being too heavy. Easy to make on the stovetop, in a slow cooker, or in a pressure cooker like the Instant Pot, you won’t be sorry that you have leftovers. Serve with a green salad and some crusty bread to complete your meal.

Serves 4-6

• 1 chicken cut in 8 pieces, patted dry (you can substitute all white or dark meat depending on your preference, but I suggest you use bone-in pieces)
• 1/4 cup flour (can be omitted for gluten-free)
• kosher salt
• fresh ground pepper
• 2-4 Tbs olive oil
• 1 small red onion, diced
• 2 carrots, peeled and diced
• 1 small fennel bulb, diced
• 3 cloves garlic, minced
• 1 Tbs tomato paste
• 1 cup white wine
• 2 cups chicken stock
• 1-2 15-oz can cannellini (or white kidney) beans
• Fresh fennel fronds
• Lemon Zest

1. Place flour in a gallon size bag and season with 1 tsp salt and 1/2 tsp pepper.

2. Add chicken pieces to the bag and shake to coat.

3. Heat a large dutch oven over medium-high heat.

4. Add oil and, working in two or more batches, add chicken skin side down to brown (6-8 minutes total)

5. Remove browned chicken from pot and continue cooking until all chicken has been browned.

6. When all chicken has been browned and removed from your pot, add the diced onions, carrots, and fennel to the pot and saute until slightly soft (about 5 minutes).

7. Add minced garlic. Cook until fragrant, about 30 seconds.

8. Add tomato paste and cook for about 1-2 minutes stirring in to the rest of the vegetables.

9. Add the wine, and cook on high until the liquid is reduced in half being sure to scrape up all the brown bits on the bottom of the pan.

10. Add the chicken stock.

11. Return the browned chicken and any juices to the pot. (Try to keep the crispy skin above the liquid if possible.)

12. For the dutch oven, cook covered on medium-low heat for 45 minutes.

13. Add the beans and allow to heat through before serving.

14. Garnish each plate with a bit of lemon zest and some fresh fennel fronds.

15. Enjoy!

To adapt for the Instant Pot / Multi-Cooker: In Step 3 — turn on High Saute and wait until it’s HOT. Brown the chicken for about 8-10 minutes on the skin side and another 2 minutes on the bone side. For Step 12, close the lid and cook on manual high pressure for 15 minutes, then natural release for 5 minutes before releasing the remaining pressure and continuing to next step.

To adapt for a Slow Cooker: For Step 12, transfer all ingredients to a slow cooker, add beans, and cook on low for 4-6 hours before serving.