8 ea Thighs, chicken, broiler/
— fryer, boned, skinned 1 md Lemon, juice of
1/4 ts Pepper, white
2 tb Oil, olive
16 ea Olives, pimento stuffed
16 sm Tomatoes, cherry
16 lg Olives, black, pitted
1 tb Fennel seeds, chopped
5 tb Shallots, chopped
1 tb Garlic, chopped
1 tb Thyme, fresh
1 ea Bay leaf
3/4 c Wine, white
3/4 c Broth, chicken
3 tb Parsley, chopped
1/2 ts Pepper, red, flakes
1/2 ts Paste, anchovy
In a medium bowl, place lemon juice and white pepper. Add chicken, turning to coat. In a saute pan, place oil and heat. Add chicken and cook over medium high heat for 5 minutes. Reduce heat to medium, turn chicken, and cook for about 10 minutes or until chicken is brown and fork tender. Remove chicken to a warm platter. Cover and keep warm. To the same saute pan, add the olives and tomatoes; heat for about 2 minutes or until warm. Place olive mixture around the chicken. To the same pan, add fennel seeds and cook, stirring, 2 minutes or until brown, adding extra oil if necessary. Add shallots, garlic, thyme, and bay leaf; cook for 2 minutes. Add wine, scraping bits from the pan. Adjust heat to high and cook for about 2 to 3 minutes or until liquid is reduced by half. Add broth, parsley, red pepper flakes, and anchovy paste. Reduce heat and simmer for 10 minutes. Spoon sauce over chicken. Cook: Linda L. White, District of Columbia Source: “Chicken Cookery” – 1994 Delmarva Chicken Cooking Contest : Delmarva Poultry Industries, Inc. : Georgetown, Delaware, 19947-9622