Cooking Index - Cooking Recipes & IdeasChicken With Fennel And Olives Recipe - Cooking Index

Chicken With Fennel And Olives

Type: Chicken, Poultry
Serves: 4 people

Recipe Ingredients

8   Thighs - chicken, broiler/
  Fryer - boned, skinned
1   Lemon - juice of (medium)
1/4 teaspoon 1.3mlPepper - white
2 tablespoons 30mlOil - olive
16   Olives - pimento stuffed
16   Tomatoes - cherry (small)
16   Olives - black, pitted (large)
1 tablespoon 15mlFennel seeds - chopped
5 tablespoons 75mlShallots - chopped
1 tablespoon 15mlGarlic - chopped
1 tablespoon 15mlThyme - fresh
1   Bay leaf
3/4 cup 177mlWine - white
3/4 cup 177mlBroth - chicken
3 tablespoons 45mlParsley - chopped
1/2 teaspoon 2.5mlPepper - red, flakes
1/2 teaspoon 2.5mlPaste - 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.

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


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