Chicken With Fennel And Olives

Inwardly and subjectively, that is, beneath the level of consciousness, the Holy Spirit effects a transformation of the mind and will which inevitably and irresistibly issues in the conscious acquiescence of the person to the truth of the gospel. Prior to this effectual transformation, the person is unwilling to believe. Subsequent to it, he is willing to believe and, in fact, does believe. If God did not at some point make us willing to believe we would forever have remained unwilling and consequently lost. In this sense the grace of effectual calling and regeneration is, properly speaking, irresistible.

Sam Storms

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