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CHICKEN - PAN FRY - Tomato-Fennel Chicken Thighs with Cauliflower and Olives
Nb persons: 4
Yield:
Preparation time:
Total time:
Source: www.eatchicken.com
| Tomato-Fennel Chicken Thighs with Cauliflower and Olives The mixture of cayenne pepper, fennel seeds, garlic and kalamata olives give this chicken and cauliflower dish a distinct savory flavor with a bit of heat. Serve on its own or over pasta or rice. INGREDIENTS | |
| 8 | chicken thighs, boneless and skinless |
| 2 tablespoons | olive oil |
| 8 cloves | garlic, thinly sliced |
| 1 cup | dry white wine, divided |
| 1 28-ounce can | tomatoes, crushed |
| 1 cup | chicken broth |
| 1 teaspoon | fennel seeds |
| 1/4 teaspoon | cayenne pepper |
| 1 teaspoon | sun-dried tomatoes, minced |
| 1 | lemon, grated for zest |
| 1 cup | kalamata olives, pitted |
| 1/4 teaspoon | salt |
| 1/8 teaspoon | pepper |
| 4 cups | cauliflower florets,, (zucchini wedges would be a addition along with the cauliflower) |
| 1 tablespoon | parsley, chopped |
DIRECTIONS
In large pot over high heat, warm olive oil. Add chicken and brown on both sides, cooking for about 3 - 4 minutes per side. Remove chicken from heat; reduce heat to low. Pour off excess oil. Add to same pot garlic and 1 tablespoon white wine. Cook 1 minute. Stir in remaining wine, crushed tomatoes, chicken broth, fennel seeds, cayenne pepper, sun-dried tomatoes, lemon zest and olives.
Return chicken to pot; increase heat to high. Bring sauce to a simmer. Reduce heat to low; cover pot. Simmer 25 minutes. Stir in cauliflower florets (and zucchini). Simmer cauliflower and chicken together 10 minutes, until chicken is cooked through and cauliflower is tender.
To serve, spoon chicken onto serving platter and top with sauce. Sprinkle with parsley.
Recipe reprinted by permission of www.eatchicken.com. All rights reserved.
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