Mediterranean-Style Chicken And Bean Stew

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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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