Add the fennel, onion and garlic to the skillet and cook over moderately low heat, stirring occasionally, until softened, about 10 minutes. Stir in the beans to coat them with the oil, then add the chopped tomatoes with their juice, olives, sun-dried tomatoes, tomato paste, rosemary and chile. Season with salt and pepper and bring to a simmer. Cook over low heat until the juices thicken slightly, about 4 minutes. Add the chicken and water, cover and simmer until the chicken is tender, about 40 minutes; turn the chicken halfway through. Season the stew with salt and pepper and serve.