Chicken with Fennel & Olives

Directions

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.