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Cooked by: Chef / Last Modified: 3/24/2004 / Base: Poultry / Number of Servings: 6 |
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Directions: 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.
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