Mediterranean Chicken With Fennel And Green Olives Recipes

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CHICKEN WITH TOMATOES, OLIVES AND FENNEL



Chicken With Tomatoes, Olives and Fennel image

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.

Provided by SarasotaCook

Categories     < 60 Mins

Time 50m

Yield 4-6 , 4-6 serving(s)

Number Of Ingredients 12

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

Steps:

  • 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.
  • 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.
  • 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.
  • 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.

Nutrition Facts : Calories 674.1, Fat 45.4, SaturatedFat 11.7, Cholesterol 181.1, Sodium 357.6, Carbohydrate 17.7, Fiber 5.7, Sugar 4.8, Protein 47.6

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