• Prep Time:
  • Cooking Time:
  • Serves: 4 Servings

Chicken with Fennel and Olives

  • Recipe Submitted by on

Category: Poultry

 Ingredients List

  • 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


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

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