Chicken with Fennel and Olives

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Title: Chicken with Fennel and Olives
Categories: Poultry, 1994 dccc, Finalist
Yield: 4 servings

8 ea Thighs, chicken, broiler/
-- fryer, boned, skinned
1 md Lemon, juice of
1/4 ts Pepper, white
2 tb Oil, olive
16 ea 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 ea 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

Source: "Chicken Cookery" - 1994 Delmarva Chicken Cooking Contest
: Delmarva Poultry Industries, Inc.
: Georgetown, Delaware, 19947-9622

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