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Ingredientes
- 8 x Thighs, chicken, broiler/ fryer, boned, skinned
- 1 med Lemon, juice of
- 1/4 tsp Pepper, white
- 2 Tbsp. Oil, olive
- 16 x Olives, pimento stuffed
- 16 sm Tomatoes, cherry
- 16 lrg Olives, black, pitted
- 1 Tbsp. Fennel seeds, minced
- 5 Tbsp. Shallots, minced
- 1 Tbsp. Garlic, minced
- 1 Tbsp. Thyme, fresh
- 1 x Bay leaf
- 3/4 c. Wine, white
- 3/4 c. Broth, chicken
- 3 Tbsp. Parsley, minced
- 1/2 tsp Pepper, red, flakes
- 1/2 tsp Paste, anchovy
Direcciones
- In a medium bowl, place lemon juice and white pepper. Add in chicken, turning to coat. In a saute/fry pan, place oil and heat. Add in chicken and cook over medium high heat for 5 min. Reduce heat to medium, turn chicken, and cook for about 10 min or possibly till chicken is brown and fork tender.
- Remove chicken to a hot platter. Cover and keep hot.
- To the same saute/fry pan, add in the olives and tomatoes; heat for about 2 min or possibly till hot. Place olive mix around the chicken. To the same pan, add in fennel seeds and cook, stirring, 2 min or possibly till brown, adding extra oil if necessary.
- Add in shallots, garlic, thyme, and bay leaf; cook for 2 min. Add in wine, scraping bits from the pan. Adjust heat to high and cook for about 2 to 3 min or possibly till liquid is reduced by half.
- Add in broth, parsley, red pepper flakes, and anchovy paste. Reduce heat and simmer for 10 min. Spoon sauce over chicken.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 832g | |
| Recipe makes 4 servings | |
| Calories 947 | |
| Calories from Fat 763 | 81% |
| Total Fat 84.93g | 106% |
| Saturated Fat 11.69g | 47% |
| Trans Fat 0.18g | |
| Cholesterol 40mg | 13% |
| Sodium 2827mg | 118% |
| Potassium 1481mg | 42% |
| Total Carbs 31.64g | 8% |
| Dietary Fiber 11.5g | 38% |
| Sugars 15.0g | 10% |
| Protein 16.59g | 27% |
