Chicken with fennel and olives

 

     Richly flavored with Mediterranean accents, fennel and black olives, this chicken dish is special enough for a week-end party. Serve with orzo.

Makes 6 servings

• 1 fresh fennel bulb (about ¾ pound)
• 1 tablespoon vegetable oil
• 1 whole chicken (3 to 3½ pounds), cut into eighths
• 1 small onion, chopped
• 1 clove garlic, finely chopped
• 1 can/16 ounces tomatoes in juice, chopped
• ¼ cup water
• Salt and pepper
• ¼ cup Greek olives, pitted and chopped

1. Cut root end from fennel ; remove enough fennel sprigs to measure ¼ cup, set aside.
2. Cut bulb into thin slices.
3. Heat oil in large skillet over medium heat.
4. Add chicken ; brown on all sides, removing pieces to plate as they brown.
5. Drain and discard all but 1 tablespoon drippings from skillet ; to drippings in skillet, add fennel, onion and garlic, cook, stirring, until lightly browned.
6. Add tomatoes, water, salt, pepper and reserved fennel sprigs ; bring to boiling.
7. Return chicken to skillet.
8. Lower heat ; cover and simmer until chicken is tender and no longer pink near bone, about 30 minutes.
9. Add olives and heat through.

BON APPÉTIT