Chicken With Fennel & Olives

fryer, boned, skinned 1 md Lemon, juice of 1/4 ts Pepper, white 2 tb Oil, olive 16 Olives, pimento stuffed 16 sm Tomatoes, cherry 16 lg Olives, black, pitted 1 tb Fennel seeds, chopped 5 tb Shallots, chopped 1 tb Garlic, chopped 1 tb Thyme, fresh 1 Bay leaf 3/4 c Wine, white 3/4 c Broth, chicken 3 tb Parsley, chopped 1/2 ts Pepper, red, flakes 1/2 ts Paste, anchovy In a medium bowl,

place lemon juice and white pepper.

Add chicken, turning to coat.

In a saute pan, place oil and heat.

Add chicken and cook over medium high heat for 5 minutes.

heat to medium, turn chicken, and

cook for about 10 minutes or until chicken is brown and fork tender.

Remove chicken to a warm platter.

Cover and keep warm.

To the same saute pan, add the olives and tomatoes; heat for about 2 minutes or until warm.

Place olive mixture around the chicken.

To the same pan,

add fennel seeds and

cook , stirring, 2 minutes or until brown, adding extra oil if necessary.

Add shallots, garlic, thyme, and bay leaf; cook for 2 minutes.

Add wine, scraping bits from the pan.

Adjust heat to high and cook for about 2 to 3 minutes or until liquid is reduced by half.

Add broth, parsley, red pepper flakes, and anchovy paste.

Reduce heat and simmer for 10 minutes.

Spoon sauce over chicken.

Cook: Linda L.

White, District of Columbia : Delmarva Poultry Industries, Inc.

: Georgetown, Delaware, 19947-9622