Chicken With Tomatoes, Olives and Fennel Recipe

Name: Chicken With Tomatoes, Olives and Fennel Recipe
Total time: 50 min
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; 1 lemon, cut in wedges

www.food.com

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,

View full recipe on www.food.com

Keep recipes from your favorite sites together, ready for your next meal. Create a free account or sign in to save this recipe using the Save Recipe button above. For the cooking instructions, visit the original recipe at www.food.com.

Share this recipe:

Cooking tools:

Saute pan
Stove
Chef's knife
Cutting board
Can opener
Paper towel
Plate
Measuring cup
Measuring spoon
Spoon
Serving platter
Oven

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
1 lemon, cut in wedges