Chicken With Tomatoes, Olives and Fennel |
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Prep Time: 20 Minutes Cook Time: 30 Minutes |
Ready In: 50 Minutes Servings: 4 |
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Easy dinner to make ahead and just reheat, but also a quick put together meal. But using good Greek olives and fennel are a must for this dish. Now, I like to use bone in/skin on thighs and breasts for this to get a good color for this dish. I have also used chicken quarters as well cut up which is an option. And if you don't like fennel, try cooking or baking it, it is a whole different flavor. Perfect simple food. I serve this with a good Pinot Noir, a simple spinach salad with a lemon vinaigrette and some grilled pita bread. Ingredients:
3 1/2 lbs chicken (bone in or skin on chicken thighs and breasts or you can use any cut up chicken) |
1 fennel bulb, thin sliced (3/4 lb) |
1/4 cup fennel leaves |
1 large onion (cut in half and thin sliced) |
1 (15 ounce) can whole tomatoes |
1/4 cup white wine (you could use chicken broth if you prefer) |
1/2 cup greek olive (pitted) |
2 teaspoons minced garlic |
2 tablespoons olive oil |
salt |
pepper |
1 lemon, cut in wedges |
Directions:
1. Chicken - In a large saute pan (I prefer cast iron or stainless, NOT non-stick), add the olive oil and bring to medium heat. Add the chicken and brown all sides until golden brown. Remove to a plate, with a paper towel to drain.
2. Vegetables - In the same pan, add the fennel, onion and garlic and cook until lightly brown. Add the white wine, tomatoes, fennel fronds, salt and pepper and bring to a boil.
3. Chicken - Add the chicken back in to the pan, reduce to a simmer, and cook until the chicken is tender. It should take about 30 minutes. Add the olives right at the end just to heat through.
4. Serve - Serve the dish family style with some toasted or grilled pita, your favorite salad and fresh lemon wedges. Just squeeze the lemon wedge on each serving for a great taste.
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