Prep 15 mins
Cook 45 mins
This is another great recipe from my cooking class. We all couldn't stop eating this. Be sure to cut the fennel as thinly as possible for the most delicate texture and flavor.
- 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
- 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.
This was amazing! I made a big meal for my parents and one is iffy on rosemary, the other on olives and gave it 4 stars still. I love both so I'm giving it 5 stars! Made for PAC Spring '12