Tomato-Fennel Chicken Thighs with Cauliflower and Olives

Tomato-Fennel Chicken Thighs with Cauliflower and Olives

2 reviews, 3 star(s). 100% would make again

Ready in 45 minutes

A Hearty Meal for a Brisk Day


8 chicken thighs; boneless and skinless
2 tsps olive oil
8 cloves Garlic; thinly sliced
1 cup Dry white wine; divided
1 28-oz can tomatoes; crushed
1 cup Chicken broth
1 tsp Fennel seeds
1/4 tsp Cayenne pepper
1 tsp Sun-dried tomatoes; minced
1 whole Lemon; grated
1 cup Kalamata Olives; pitted
1/4 tsp Salt
1/8 tsp Pepper
4 cup Cauliflower florets
1 tblspoons Parsley; chopped

Original recipe makes 4



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

Verified by stevemur
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The 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.
Youngsd 2y ago

Republished with Permission, National Chicken Council [I posted this recipe.]
tyson 10y ago

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