Chicken with fennel & olives
4 Servings
Ingredients
| Quantity | 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 |
Directions
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