Chicken With Fennel And Olives Recipe

Chicken With Fennel And Olives Recipe

Yield: 4 servings
Recipe by luhu.jp

Ingredients:
8 each: Thighs, chicken, broiler/
5 tbsp: Shallots, chopped
-- fryer, boned, skinned
1 tbsp: Garlic, chopped
1 medium: Lemon, juice of
1 tbsp: Thyme, fresh
1/4 tsp: Pepper, white
1 each: Bay leaf,
2 tbsp: Oil, olive
3/4 cup: Wine, white
16 each: Olives, pimento stuffed
3/4 cup: Broth, chicken
16 small: Tomatoes, cherry
3 tbsp: Parsley, chopped
16 large: Olives, black, pitted
1/2 tsp: Pepper, red, flakes
1 tbsp: Fennel seeds, chopped
1/2 tsp: Paste, anchovy
In a medium bowl, place lemon juice and white pepper. Add

Directions:

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
From: Rob Stewart Date: 09-08-94


Source from luhu.jp