Chicken with fennel & olives

Yield: 4 Servings

Measure Ingredient
8 eaches Thighs, chicken, broiler/ fryer, boned, skinned
1 medium Lemon, juice of
¼ teaspoon Pepper, white
2 tablespoons Oil, olive
16 eaches Olives, pimento stuffed
16 smalls Tomatoes, cherry
16 larges Olives, black, pitted
1 tablespoon Fennel seeds, chopped
5 tablespoons Shallots, chopped
1 tablespoon Garlic, chopped
1 tablespoon Thyme, fresh
1 each Bay leaf
¾ cup Wine, white
¾ cup Broth, chicken
3 tablespoons Parsley, chopped
½ teaspoon Pepper, red, flakes
½ teaspoon Paste, anchovy

In a medium bowl, place lemon juice and white pepper. Add chicken, turning to coat. In a saute pan, place oil and heat. Add chicken and cook over medium high heat for 5 minutes. Reduce heat to medium, turn chicken, and cook for about 10 minutes or until chicken is brown and fork tender.

Remove chicken to a warm platter. Cover and keep warm.

To the same saute pan, add the olives and tomatoes; heat for about 2 minutes or until warm. Place olive mixture around the chicken. To the same pan, add fennel seeds and cook, stirring, 2 minutes or until brown, adding extra oil if necessary.

Add shallots, garlic, thyme, and bay leaf; cook for 2 minutes.

Add wine, scraping bits from the pan. Adjust heat to high and cook for about 2 to 3 minutes or until liquid is reduced by half.

Add broth, parsley, red pepper flakes, and anchovy paste. Reduce heat and simmer for 10 minutes. Spoon sauce over chicken.

Cook: Linda L. White, District of Columbia Source: "Chicken Cookery" - 1994 Delmarva Chicken Cooking Contest

: Delmarva Poultry Industries, Inc.

: Georgetown, Delaware, 19947-9622

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