Chicken With Fennel & Olives

Recipe Ingredients

8		Thighs - chicken, broiler/
		Fryer - boned, skinned
1		Lemon - juice of (medium)
1/4 teaspoon	1.3ml	Pepper - white
2 tablespoons	30ml	Oil - olive
16		Olives - pimento stuffed
16		Tomatoes - cherry (small)
16		Olives - black, pitted (large)
1 tablespoon	15ml	Fennel seeds - chopped
5 tablespoons	75ml	Shallots - chopped
1 tablespoon	15ml	Garlic - chopped
1 tablespoon	15ml	Thyme - fresh
1		Bay leaf
3/4 cup	177ml	Wine - white
3/4 cup	177ml	Broth - chicken
3 tablespoons	45ml	Parsley - chopped
1/2 teaspoon	2.5ml	Pepper - red, flakes
1/2 teaspoon	2.5ml	Paste - anchovy

Recipe Instructions

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.

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

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