Chicken With Tomatoes, Olives and Fennel

READY IN: 50mins
Recipe by SarasotaCook

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.

Top Review by Chef floWer

In the memory of SarasotaCook. This is an excellent midweek recipe, it was so quick and easy and very delicious. Thank you Kim

Ingredients Nutrition


  1. 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.
  2. 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.
  3. 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.
  4. 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.

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