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Name: Chicken with Fennel and Olives
Prep time: 30 min
Cook time: 15 min
Total time: 45 min
Yield: 4
Cuisine: American
Ingredients: 3/4 c Broth, chicken; 16 sm Tomatoes, cherry; 1 Bay leaf; 3/4 c Wine, white; 8 Thighs, chicken, broiler/; 2 tb Oil, olive; 16 Olives, pimento stuffed; 16 lg Olives, black, pitted; 1 tb Garlic, chopped; 5 tb Shallots, chopped; 1/4 ts Pepper, white; 1 tb Fennel seeds, chopped; 1 tb Thyme, fresh; 1 md Lemon, juice of; 3 tb Parsley, chopped; 1/2 ts Pepper, red, flakes; 1/2 ts Paste, anchovy

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INGREDIENTS

3/4 c Broth, chicken
fryer, boned, skinned
16 sm Tomatoes, cherry
1 Bay leaf
3/4 c Wine, white
8 Thighs, chicken, broiler/
2 tb Oil, olive
16 Olives, pimento stuffed
16 lg Olives, black, pitted
1 tb Garlic, chopped
5 tb Shallots, chopped
1/4 ts Pepper, white
1 tb Fennel seeds, chopped
1 tb Thyme, fresh
1 md Lemon, juice of
3 tb Parsley, chopped
1/2 ts Pepper, red, flakes
1/2 ts Paste, anchovy

Servings

INSTRUCTIONS

In a medium bowl, place lemon juice and white pepper. Add chicken, turning to coat. In a saute pan, place oil and heat. Add chicken and cook over medium high heat for 5 minutes. Reduce heat to medium, turn chicken, and cook for about 10 minutes or until chicken is brown and fork tender. Remove chicken to a warm platter. Cover and keep warm. To the same saute pan, add the olives and tomatoes; heat for about 2 minutes or until warm. Place olive mixture around the chicken. To the same pan, add fennel seeds and cook, stirring, 2 minutes or until brown, adding extra oil if necessary. Add shallots, garlic, thyme, and bay leaf; cook for 2 minutes. Add wine, scraping bits from the pan. Adjust heat to high and cook for about 2 to 3 minutes or until liquid is reduced by half. Add broth, parsley, red pepper flakes, and anchovy paste. Reduce heat and simmer for 10 minutes. Spoon sauce over chicken. Cook: Linda L. White, District of Columbia Source: "Chicken Cookery" - 1994 Delmarva Chicken Cooking Contest : Delmarva Poultry Industries, Inc. : Georgetown, Delaware, 19947-9622 File: ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/94-dccc.zip

NOTES

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Chicken with Fennel and Olives

3/4 c Broth, chicken
 fryer, boned, skinned
16 sm Tomatoes, cherry
1 Bay leaf
3/4 c Wine, white
8 Thighs, chicken, broiler/
2 tb Oil, olive
16 Olives, pimento stuffed
16 lg Olives, black, pitted
1 tb Garlic, chopped
5 tb Shallots, chopped
1/4 ts Pepper, white
1 tb Fennel seeds, chopped
1 tb Thyme, fresh
1 md Lemon, juice of
3 tb Parsley, chopped
1/2 ts Pepper, red, flakes
1/2 ts Paste, anchovy

In a medium bowl, place lemon juice and white pepper.  Add chicken,  turning to coat.  In a saute pan, place oil and heat.  Add chicken and  cook over medium high heat for 5 minutes.  Reduce heat to medium, turn  chicken, and cook for about 10 minutes or until chicken is brown and  fork tender.       Remove chicken to a warm platter.  Cover and keep warm.       To the same saute pan, add the olives and tomatoes; heat for about  2 minutes or until warm.  Place olive mixture around the chicken.  To  the same pan, add fennel seeds and cook, stirring, 2 minutes or until  brown, adding extra oil if necessary.       Add shallots, garlic, thyme, and bay leaf; cook for 2 minutes.  Add  wine, scraping bits from the pan.  Adjust heat to high and cook for  about 2 to 3 minutes or until liquid is reduced by half.       Add broth, parsley, red pepper flakes, and anchovy paste.  Reduce  heat and simmer for 10 minutes.  Spoon sauce over chicken.       Cook:  Linda L. White, District of Columbia       Source: "Chicken Cookery"  - 1994 Delmarva Chicken Cooking Contest     :       Delmarva Poultry Industries, Inc.     :       Georgetown, Delaware, 19947-9622    File: ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/94-dccc.zip

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Nutrition

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Serving Size: 1 Serving (92g)
Recipe Makes: 4 Servings

Calories: 99
Calories from Fat: 62 (63%)

Amt Per Serving		% DV

	Total Fat 6.9g	9 %
	Saturated Fat 1g	5 %
	Monounsaturated Fat 5g
	Polyunsanturated Fat 0.7g
Cholesterol 0mg		0 %
Sodium 68.8mg		2 %
Potassium 72.6mg		2 %
Total Carbohydrate 1.7g		1 %
	Dietary Fiber 0.4g	2 %
	Sugars, other 1.4g
Protein 0.5g		1 %
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.

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Calories per serving: 99

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