Tomato-Fennel Chicken Thighs With Cauliflower And Olives
From helewes 14 years ago
- 40 minutes to make
- Serves 4
A tried and true chicken dish, using thighs. My husband really enjoys this dish.
Ingredients
- 8 chicken thighs, boneless and skinless shopping list
- 2 tsp olive oil shopping list
- 8 cloves garlic, thinly sliced shopping list
- 1 cup dry white wine, divided shopping list
- 28 oz tomatoes, crushed shopping list
- 1 cup chicken broth shopping list
- 1 tsp fennel seeds shopping list
- 1/4 tsp cayenne pepper shopping list
- 1 tsp sun-dried tomatoes, minced shopping list
- 1 lemon, grated for zest shopping list
- 1 cup kalamata olives, pitted shopping list
- 1/4 tsp salt shopping list
- 1/8 tsp pepper shopping list
- 4 cups cauliflower florets shopping list
- 1 Tbs parsley, chopped shopping list
How to make it
- In large pot over high heat, warm olive oil.
- Add chicken and brown on both sides, cooking for about 3 - 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.
The Rating
Reviewed by 6 people-
Give me some good rice and that platter and I will see ya later. \0
Jeff
hot_it_up
in Columbiana loved it
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Sounds delicious Will have to give this one oa try. Thanks.
rottman
in Nottingham loved it
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Like it
hungrybear
in Miner loved it
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