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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.
Republished with Permission, National Chicken Council
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Youngsd 6 months agoThe cauliflower takes more like 20 minutes to get tender. This was an interesting flavored dish that was easy to make, but I don't think we will make it again.
tyson 8 years agoRepublished with Permission, National Chicken Council [I posted this recipe.]