Yield: 4 Servings
|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