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Chicken with Fennel and Olives

Title: Chicken with Fennel and Olives is a home-style recipe. Serves 4. Categories: Poultry, 1994 dccc, Finalist 8 ea Thighs, chicken, broiler/ -- fryer, boned, skinned 1 md Lemon, juice of 1/4 ts Pepper, white 2 tb Oil, olive 16 ea Olives, pimento stuffed 16 sm Tomatoes, cherry 16 lg Olives, bla...

Ingredients

• 1
• 1/4 tsp
• 2 tbsp
• 16 pc
• 16
• 16
• 1 tbsp
• 5 tbsp
• 1 tbsp
• 1 tbsp
• 1 pc
• 3/4 cup
• 3/4 cup
• 3 tbsp
• 1/2 tsp
• 1/2 tsp

Method (preview)

1. 1

   Categories: Poultry, 1994 dccc, Finalist 8 ea Thighs, chicken, broiler/

2. 2

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

3. 3

   Add chicken, turning to coat.

4. 4

   In a saute pan, place oil and heat.

5. 5

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

6. 6

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

7. 7

   Remove chicken to a warm platter. Cover and keep warm.

8. 8

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

9. 9

   Place olive mixture around the chicken.

10. 10

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

11. 11

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

12. 12

    Add wine, scraping bits from the pan.

13. 13

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

14. 14

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

15. 15

    Cook: Linda L. White, District of Columbia

16. 16

    Delmarva Poultry Industries, Inc.

17. 17

    Georgetown, Delaware, 19947-9622