Tomato-Fennel Chicken Thighs with Cauliflower and Olives

Recipes » Main Dish » Poultry - Chicken

A Hearty Meal for a Brisk Day

Yield: 4 Ready in 45 minutes

Cuisine: AmericanMain Ingredient: Chicken

(3, 1) 100% would make again (reviews)

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Verified by stevemur

Original recipe makes 4

8 chicken thighs; boneless and skinless

2 tspsolive oil

8 clovesGarlic; thinly sliced

1 cupDry white wine; divided

1 28-oz cantomatoes; crushed

1 cupChicken broth

1 tspFennel seeds

1/4 tspCayenne pepper

1 tspSun-dried tomatoes; minced

1 wholeLemon; grated

1 cupKalamata Olives; pitted

1/4 tspSalt

1/8 tspPepper

4 cupCauliflower florets

1 tblspoonsParsley; chopped

Tomato-Fennel Chicken Thighs with Cauliflower and Olives Preparation

In large pot over high heat, warm olive oil. Add chicken and brown on both sides, cooking for about 3 - 4 minutes per side. Remove chicken from heat; reduce heat to low. Pour off excess oil. Add to same pot garlic and 1 tablespoon white wine. Cook 1 minute. Stir in remaining wine, crushed tomatoes, chicken broth, fennel seeds, cayenne pepper, sun-dried tomatoes, lemon zest and olives.

Return chicken to pot; increase heat to high. Bring sauce to a simmer. Reduce heat to low; cover pot. Simmer 25 minutes. Stir in cauliflower florets. Simmer cauliflower and chicken together 10 minutes, until chicken is cooked through and cauliflower is tender.

To serve, spoon chicken onto serving platter and top with sauce. Sprinkle with parsley.