Slow Cooked Chicken With Fennel, Olives and Scallions

Recipe by Ceezie

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.

Top Review by Cadillacgirl

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

Ingredients Nutrition


  1. 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.
  2. Season with salt and pepper; add the garlic and rosemary; cook 2 more minutes.
  3. 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.
  4. 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.

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