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Fennel Chicken




Source of Recipe


Internet


List of Ingredients




1 Fresh Fennel Bulb
1 tb Vegetable Oil
3 lb Chicken, cut in eighths
1 sm Onion, chopped
1 cl Garlic, finely Chopped
1 cn (16 oz) Tomatoes, chopped
1/4 c Water
1/4 ts Salt
1/8 ts Pepper
1/4 c Greek Olives, chopped


Recipe



Cut root end from fennel. Remove enough fennel sprigs to measure 1/4 cup;
set aside. Cut bulb into thin slices.

Heat oil in large skillet over medium heat. Add chicken; brown on all
sides, removing pieces to plate as they brown. Drain and discard all but 1
tablespoon drippings from skillet.

Add fennel, onion, and garlic to skillet; cook, stirring, until lightly
browned. Add tomatoes with juice, water, salt, pepper, and reserved fennel
sprigs. Bring to boiling.

Return chicken to skillet. Lower heat; cover and simmer until chicken is
tender and no longer pink near bone, about 30 minutes. Add olives; heat
through.