Directions:
- Preheat oven to 400°F.
- Season chicken pieces with salt, pepper, and thyme.
- Brown chicken pieces in olive oil.
- Saute onion and fennel in remaining oil until tender.
- Add garlic to onion, cooking just until fragrant before adding the wine to the pan.
- Simmer for about 5 minutes.
- Stir tomatoes, chicken broth and rosemary into the sauce then pour over the chicken in an ovenproof baking dish.
- Roast the chicken, covered, for 25-35 minutes or until chicken is no longer pink by the bone, adding olives during the last 5 minutes of cooking.
- Check seasoning again before serving.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 853.07 Kcal (3572 kJ) | ||
| Calories from fat | 455.57 Kcal | ||
| % Daily Value* | |||
| Total Fat | 50.62g | 78% | |
|---|---|---|---|
| Cholesterol | 108.46mg | 36% | |
| Sodium | 3382.96mg | 141% | |
| Potassium | 1036.86mg | 22% | |
| Total Carbs | 52.76g | 18% | |
| Sugars | 4.38g | 18% | |
| Dietary Fiber | 6.97g | 28% | |
| Protein | 42.24g | 84% | |
| Vitamin C | 17mg | 28% | |
| Iron | 3.9mg | 22% | |
| Calcium | 130.9mg | 13% | |
| Amount Per 100 g | |||
| Calories | 171.01 Kcal (716 kJ) | ||
| Calories from fat | 91.32 Kcal | ||
| % Daily Value* | |||
| Total Fat | 10.15g | 78% | |
|---|---|---|---|
| Cholesterol | 21.74mg | 36% | |
| Sodium | 678.15mg | 141% | |
| Potassium | 207.85mg | 22% | |
| Total Carbs | 10.58g | 18% | |
| Sugars | 0.88g | 18% | |
| Dietary Fiber | 1.4g | 28% | |
| Protein | 8.47g | 84% | |
| Vitamin C | 3.4mg | 28% | |
| Iron | 0.8mg | 22% | |
| Calcium | 26.2mg | 13% | |
* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.
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