Slow Cooked Chicken With Fennel Olives And Scallions Recipes

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SLOW COOKER CHICKEN WITH OLIVES



Slow Cooker Chicken With Olives image

Make and share this Slow Cooker Chicken With Olives recipe from Food.com.

Provided by Sageca

Categories     One Dish Meal

Time 6h20m

Yield 6 serving(s)

Number Of Ingredients 13

3 large potatoes, peeled and cut in half
1 large green bell pepper, cut into strips
1 medium onion, chopped
3 garlic cloves, crushed
1 (15 ounce) can tomato sauce
1/2 cup chicken broth
1/2 cup pimento stuffed olive
1 teaspoon olive oil
1 tablespoon tomato paste
1/2 teaspoon salt
1/2 teaspoon ground black pepper
1 bay leaf
6 chicken legs with thigh, skin and fat removed (about 3 lb.)

Steps:

  • Combine all ingredients except chicken in a 4-1/2 quart crock pot. Mix well.
  • Add chicken, stir until well mixed.
  • Cover and cook on HIGH heat setting for 5 hours or LOW heat setting for 8 hours or until chicken is cooked through and tender and potatoes can be easily pierced.
  • Discard bay leaf.
  • Remove excess fat on the chicken before adding to the post.
  • I made 1/2 the recipe with success.

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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