Mediterranean-style chicken thighs in a zesty tomato and fennel sauce with cauliflower and kalamata olives.

Tomato-Fennel Chicken Thighs with Cauliflower and Olives

2 teaspoons olive oil

8 chicken thighs, boneless and skinless
8 cloves garlic, thinly sliced
1 cup dry white wine - divided use
1 (28-ounce) can tomatoes, crushed
1 cup chicken broth
1 teaspoon fennel seeds
1/4 teaspoon cayenne pepper
1 teaspoon sun-dried tomatoes, minced
1 lemon, grated for zest
1 cup kalamata olives, pitted
1/4 teaspoon salt
1/8 teaspoon pepper
4 cups cauliflower florets
1 tablespoon parsley, chopped

1. In large pot over high heat, warm olive oil. Add chicken and brown on both sides, cooking for about 3 to 4 minutes per side. Remove chicken from heat; reduce heat to low. Pour off excess oil. Add to same pot garlic and 1 tablespoon white wine. Cook 1 minute. Stir in remaining wine, crushed tomatoes, chicken broth, fennel seeds, cayenne pepper, sun-dried tomatoes, lemon zest and olives.
2. Return chicken to pot; increase heat to high. Bring sauce to a simmer. Reduce heat to low; cover pot. Simmer 25 minutes. Stir in cauliflower florets. Simmer cauliflower and chicken together 10 minutes, until chicken is cooked through and cauliflower is tender.
3. To serve, spoon chicken onto serving platter and top with sauce. Sprinkle with parsley.

Makes 4 servings.

Recipe provided courtesy of the National Chicken Council. Used with permission.