Chicken With Tomatoes, Olives and Fennel

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.

• Ready In: 50 mins
• Serves: 4-6
• Yields: 4-6

Ingredients

• 3 1⁄2 lbs 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)
• 1⁄4 cup fennel leaves
• 1  large onion (cut in half and thin sliced)
• 1 (15 ounce) can whole tomatoes
• 1⁄4 cup white wine (you could use chicken broth if you prefer)
• 1⁄2 cup  Greek olive (pitted)
• 2  teaspoons  minced garlic
• 2  tablespoons olive oil
•  salt
•  pepper

• Garnish

• 1  lemon, cut in wedges

Directions

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.