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Recipe Summary

prep:
15 mins
cook:
55 mins
total:
1 hr 10 mins
Servings:
6
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Cut root end from fennel. Measure 1/4 cup fennel sprigs. Slice bulb thinly.

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  • Brown chicken in oil in large skillet; remove to plate.

  • Drain all but 1 tablespoon drippings from skillet. Add fennel, onion and garlic; cook until lightly browned. Add tomatoes, water, salt, pepper and fennel sprigs. Bring to boiling. Return chicken to skillet; simmer, covered, until chicken is tender, no longer pink near bone, 30 minutes. Add olives; heat through.

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