Preheat oven to 375°F.
Bring a large cast iron skillet or shallow dutch oven up to heat over medium high.
Liberally season the chicken with salt and pepper. Add 2-3 tablespoons of the reserved sun-dried tomato oil to the hot pan and place the chicken skin side down, working in batches if needed. Cook the chicken for 5-7 minutes or until golden brown and crispy. Flip and cook for another 2 minutes. Remove the par-cooked chicken to a plate.
Turn the heat down to medium, add in the fennel and sun-dried tomatoes and cook for 2-3 minutes or until the fennel starts to soften slightly. Season with salt and pepper. Next add in the chopped fennel fronds, rosemary and thyme. Cook for 1 minute. Deglaze the pan with the sherry, making sure to scrape up any brown bits from the bottom.
Add in the beans and stock or water, stir and then season with a little more salt and pepper. Lastly add the chicken, skin side up, back into the pan nestling it down into the liquid.
Bake for 35-45 minutes or until the chicken is cooked through. If the skin isn’t as crispy as you’d like by the end of cooking, you can pop it under the broiler for a few minutes.
Remove from oven and let sit for 10 minutes before serving. This allows the sauce to thicken slightly and the juices to redistribute. Garnish with the fennel fronds and serve family style.
Recipe Courtesy of Megan Mitchell