Prep 20 mins
Cook 30 mins
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.
- 1587.57 g 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)
- 59.14 ml fennel leaves
- 1 large onion (cut in half and thin sliced)
- 425.24 g can whole tomatoes
- 59.14 ml white wine (you could use chicken broth if you prefer)
- 118.29 ml Greek olive (pitted)
- 9.85 ml minced garlic
- 29.58 ml olive oil
- 1 lemon, cut in wedges
- 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.