| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Meats, Grains | Poultry, 1994 dccc, Finalist | 4 | Servings | |
INGREDIENTS
| 8 | Thighs, chicken, broiler/ fryer, boned, skinned | |
| 1 | md | Lemon, juice of |
| 1/4 | ts | Pepper, white |
| 2 | tb | Oil, olive |
| 16 | Olives, pimento stuffed | |
| 16 | sm | Tomatoes, cherry |
| 16 | lg | Olives, black, pitted |
| 1 | tb | Fennel seeds, chopped |
| 5 | tb | Shallots, chopped |
| 1 | tb | Garlic, chopped |
| 1 | tb | Thyme, fresh |
| 1 | Bay leaf | |
| 3/4 | c | Wine, white |
| 3/4 | c | Broth, chicken |
| 3 | tb | Parsley, chopped |
| 1/2 | ts | Pepper, red, flakes |
| 1/2 | ts | Paste, anchovy |
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
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