Sarasota's Chicken With Fennel & Olives Recipe

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Ingredients:

Serving

1/2 lemon, cut into wedges
sea salt , to taste
fresh ground black pepper , to taste
1 tsp dried oregano , to taste
2 tbsp olive oil, approximately
2 bone-in chicken breast halves
1 -2 tsp unsalted butter, approximately
1 -2 tbsp extra virgin olive oil, approximately
1 cup white wine (i used white zinfandel, 1 mini sized bottle)
1 small head fennel, bulb end only, very thinly sliced
1/2 large red onion, very thinly sliced
1 tsp minced garlic
sea salt , to taste
fresh ground black pepper , to taste
1 (15 oz) can fire roasted diced tomatoes, undrained
1 cup reduced-sodium chicken broth (or more )
1 -2 tbsp capers, drained
1 cup mixed olive, roughly chopped ( the kind from the deli counter)

Directions:

Season chicken with salt & pepper, pop into a zip-top bag and add a little olive oil; Squeeze the lemon wedges over the chicken, and then drop the rinds into the bag; Mix well, seal the bag, and let marinate overnight in the fridge.
Heat a skillet(I used cast iron) over medium-high heat.
Add a small amount of butter and oil and allow to heat.
Add the chicken and brown on both sides; Remove chicken to a plate to keep warm.
Remove some of excess oil from the pan, leaving behind some of the pan juices and any browned bits, then splash in the wine and let it deglaze the pan for a couple of minutes (it should be bubbling).
Next, add the fennel, onion slivers, and the garlic, stirring to coat with the pan juices; Allow to cook, lowering the heat slightly if needed, until the veggies are softened and have absorbed most of the liquid, about 5 minutes.
Add the tomatoes, juice and all, the chicken broth, capers, and olives, and season to taste, if needed.
Add the chicken back to the pan and allow to cook uncovered until the chicken is fully cooked (I let it cook 15 minutes, then popped it into a preheated 350F oven for another 10 minutes to finish up).
Serve over couscous or rice as desired.
I also de-boned my chicken after cooking and served it sliced on top of the veggies and the couscous.
You may use boneless breasts, they will just cook a lot faster.

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Nutrition Facts

Per Serving Per 100 g

Amount Per 1 Serving
Calories	414.19 Kcal (1734 kJ)
Calories from fat	289.3 Kcal
		% Daily Value*
Total Fat	32.14g	49%
Cholesterol	9.18mg	3%
Sodium	1637.68mg	68%
Potassium	549.48mg	12%
Total Carbs	15.76g	5%
Sugars	2.72g	11%
Dietary Fiber	5.63g	23%
Protein	4.33g	9%
Vitamin C	12.4mg	21%
Iron	1.1mg	6%
Calcium	111.4mg	11%

Amount Per 100 g
Calories	107.45 Kcal (450 kJ)
Calories from fat	75.05 Kcal
		% Daily Value*
Total Fat	8.34g	49%
Cholesterol	2.38mg	3%
Sodium	424.84mg	68%
Potassium	142.54mg	12%
Total Carbs	4.09g	5%
Sugars	0.71g	11%
Dietary Fiber	1.46g	23%
Protein	1.12g	9%
Vitamin C	3.2mg	21%
Iron	0.3mg	6%
Calcium	28.9mg	11%

* 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.

Tastes

salty
savory
bitter
sweet

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