Recipe: Tomato-Fennel Chicken Thighs with Cauliflower and Olives (using sundried tomatoes)

TOMATO-FENNEL CHICKEN THIGHS
WITH CAULIFLOWER AND OLIVES



8 chicken thighs, boneless and skinless
2 tsp 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 tsp fennel seeds
1/4 tsp ground cayenne pepper
1 tsp sun-dried tomatoes, minced
1 lemon, grated for zest
1 cup Kalamata olives, pitted
1/4 tsp salt
1/8 tsp pepper
4 cups cauliflower florets
1 tbsp parsley, chopped

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.

Makes 4 servings
Source: National Chicken Council