---------- Recipe via Meal-Master (tm) v8.01
  
       Title: Chicken with Fennel and Olives
  Categories: Poultry, 1994 dccc, Finalist
       Yield: 4 servings
  
       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
  
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