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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