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Chicken with Fennel and Olives















Low Cholesterol, Trans-fat Free, High Fiber, Low Sodium


8 each chicken thighs, boneless, skinless
broiler/fryer, boned, skinned
1 each lemon juice
juice from
¼ teaspoon white pepper
2 tablespoons olive oil
16 each pimento stuffed green olives
16 each cherry tomatoes
16 each black olives
1 tablespoon fennel seeds
5 tablespoons shallots
1 tablespoon garlic
1 tablespoon thyme
1 each bay leaves
¾ cup white wine
¾ cup chicken broth
3 tablespoons parsley leaves
½ teaspoon red pepper flakes
½ 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.


* not incl. in nutrient facts

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Nutrition Facts

Serving Size 573g (20.2 oz)
Amount per Serving
Calories 19541% of calories from fat
 % Daily Value *
Total Fat 9g 14%
Saturated Fat 1g 7%
Trans Fat 0g
Cholesterol 8mg 3%
Sodium 105mg 4%
Total Carbohydrate 9g 9%
Dietary Fiber 7g 27%
Sugars g
Protein 17g
Vitamin A 90% Vitamin C 121%
Calcium 10% Iron 14%
* based on a 2,000 calorie diet How is this calculated?


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