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Chicken With Fennel & Olives

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      Title: CHICKEN WITH FENNEL & OLIVES
 Categories: Poultry, 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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