Slow Cooked Chicken With Fennel, Olives and Scallions
- Ready In:
- 1hr
- Ingredients:
- 11
- Serves:
-
2-4
ingredients
- 1 tablespoon extra-virgin olive oil
- 2 -4 chicken breasts, boneless and skinless (cut into large pieces)
- 1⁄2 teaspoon salt
- 1⁄4 teaspoon fresh ground black pepper
- 4 garlic cloves, minced
- 2 tablespoons minced rosemary
- 2 cups dry white wine, plus extra if needed
- 1 fennel bulb, trimmed, quartered, and very thinly sliced
- 12 scallions, white and green parts, thinly sliced on the diagonal
- 1⁄2 cup oil-cured black olive, pitted and halved
- 2 tablespoons white wine vinegar or 2 tablespoons red wine vinegar
directions
- Heat the olive oil in a 14-inch skillet over a medium-high flame. Add the chicken pieces and cook until browned on both sides, turning once, about 5 minutes per side.
- Season with salt and pepper; add the garlic and rosemary; cook 2 more minutes.
- Deglaze with the wine, lower the heat to medium-low, and cover; cook the chicken 15 minutes, adding a little warm water if the liquid dries out.
- Fold in the fennel, scallions, olives, and vinegar, and cook 30 more minutes, or until the chicken is tender and the fennel is soft, still covered. Serve hot.
Questions & Replies
Got a question?
Share it with the community!
RECIPE SUBMITTED BY
I am going to use this spot to put some of my favorite cooking tips and tricks that don't really warrant going in as a recipe and so I don't lose them!!