Chicken with Fennel and Olives

60 minutes Prep: 20 minutes Cook: 40 minutes

195 calories per serving view nutrition facts

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8	each	chicken thighs	broiler/fryer, boned, skinned
1	each	lemon juice	juice from
1/4	teaspoon	white pepper
2	tablespoons	olive oil
16	each	pimento stuffed green olives
16	each	cherry tomatoes
16	each	black olives	pitted
1	tablespoon	fennel seeds	chopped
5	tablespoons	shallots	chopped
1	tablespoon	garlic	chopped
1	tablespoon	thyme	fresh
1	each	bay leaf
3/4	cup	white wine
3/4	cup	chicken broth
3	tablespoons	parsley leaves	chopped
1/2	teaspoon	red pepper flakes
1/2	teaspoon	anchovy paste

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

Add chicken, turning to coat.

In a sauté 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 sauté 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.

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Serving Size 573g

Amount per Serving

Calories 195 41% of calories from fat