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Receta Chicken With Fennel And Olives
by Global Cookbook

Chicken With Fennel And Olives
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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

  1. 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.
  2. Remove chicken to a hot platter. Cover and keep hot.
  3. 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.
  4. 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.
  5. Add in broth, parsley, red pepper flakes, and anchovy paste. Reduce heat and simmer for 10 min. Spoon sauce over chicken.