Name: Chicken with Fennel and Olives
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

The simple fact is that you can’t fight spiritual warfare with magic phrases and secret words. You don’t overpower demons merely by shouting at them. I don’t have anything to say to a demon anyway. I’m not interested in talking to them. Let the Lord do that (cf. Jude 9). Why would I even want to communicate with evil spirits? But I have a lot to say to people who have barricaded themselves in fortresses of demonic lies. I want to do everything I can to tear down those palaces of lies. And the only thing that equips me to do that well is the Word of God. Spiritual warfare is all about demolishing evil lies with the truth. Use the authority of God’s Word and the power of the gospel to give people the truth. That is what will pull down the fortresses of falsehood. That is the real nature of spiritual warfare.

John MacArthur

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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