Tomato-Fennel
Chicken Thighs with Cauliflower and Olives
8 chicken thighs, boneless
and skinless
2 teaspoons olive oil
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
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.
Nutrition Information,
Per Serving: 420 calories; 19 g fat; 4 g saturated fat; 24 g
carbohydrate; 8 g fiber
Recipe provided courtesy
of the National Chicken Council. Used with permission.
