Chicken with fennel & olives

Yield: 4 Servings

Ingredients:

8 ea Thighs

Instructions:

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