Chicken With Fennel And Olives
| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Meats, Grains | 1994 dccc, Finalist, Poultry | 4 | Servings | |
INGREDIENTS
| 8 | Thighs, chicken broiler/ | |
| fryer boned skinned | ||
| 1 | Lemon, juice of | |
| 1/4 | t | Pepper, white |
| 2 | T | Oil, olive |
| 16 | Olives, pimento stuffed | |
| 16 | Tomatoes, cherry | |
| 16 | Olives, black pitted | |
| 1 | T | Fennel seeds, chopped |
| 5 | T | Shallots, chopped |
| 1 | T | Garlic, chopped |
| 1 | T | Thyme, fresh |
| 1 | Bay leaf | |
| 3/4 | c | Wine, white |
| 3/4 | c | Broth, chicken |
| 3 | T | Parsley, chopped |
| 1/2 | t | Pepper, red flakes |
| 1/2 | t | 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
A Message from our Provider:
“God makes it, we mess it”
Nutrition (calculated from recipe ingredients)
----------------------------------------------
Calories: 268
Calories From Fat: 93
Total Fat: 10.4g
Cholesterol: 73.1mg
Sodium: 209.1mg
Potassium: 392.8mg
Carbohydrates: 6.1g
Fiber: 1.6g
Sugar: 1.6g
Protein: 28.5g