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Chicken with Fennel and Olives

Make Chicken with Fennel and Olives at home with Pepper White, Oil Olive, Garlic Chopped, Broth Chicken, and Pepper Red Flakes. Scale it up or down for the number of people at the table.

Illustrative photo

Ingredients

• 1/4 tsp
• 2 tbsp
• 1 tbsp
• 3/4 cup
• 1/2 tsp

Method (preview)

1. 1

   In a medium bowl, place lemon juice and white pepper.

2. 2

   Add chicken, turning to coat.

3. 3

   In a saute pan, place oil and heat.

4. 4

   Add chicken and cook over medium high heat for 5 minutes.

5. 5

   Reduce heat to medium, turn chicken, and cook for about 10 minutes or until chicken is brown and fork tender.

6. 6

   To the same saute pan, add the olives and tomatoes; heat for about 2 minutes or until warm.

7. 7

   Place olive mixture around the chicken.

8. 8

   To the same pan, add fennel seeds and cook, stirring, 2 minutes or until brown, adding extra oil if necessary.

9. 9

   Add shallots, garlic, thyme, and bay leaf; cook for 2 minutes.

10. 10

    Add wine, scraping bits from the pan.

11. 11

    Adjust heat to high and cook for about 2 to 3 minutes or until liquid is reduced by half.

12. 12

    Add broth, parsley, red pepper flakes, and anchovy paste. Reduce heat and simmer for 10 minutes. Spoon sauce over chicken.