Tomato-Fennel Chicken Thighs with
Cauliflower and Olives
Mediterranean-style chicken thighs in a zesty tomato and fennel sauce with cauliflower and kalamata olives.
1 tablespoon 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 ground black pepper
4 cups cauliflower florets
1 tablespoon chopped flat-leaf parsley
- 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.
- 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.
- To serve, spoon chicken onto serving platter and top with sauce. Sprinkle with parsley.
Makes 4 servings.
Recipe and photograph provided courtesy of the National Chicken Council. Used with permission.