Sarasota's Chicken With Fennel & Olives Recipe

Name: Sarasota's Chicken With Fennel & Olives
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 12 lemon, cut into wedges; sea salt, to taste; fresh ground black pepper, to taste; 1 teaspoon dried oregano, to taste; 2 tablespoons olive oil, approximately; 2 bone-in chicken breast halves; 1 -2 teaspoon unsalted butter, approximately; 1 -2 tablespoon extra virgin olive oil, approximately; 1 cup white wine (I used White Zinfandel, 1 mini sized bottle); 1 small head fennel, bulb end only, very thinly sliced; 12 large red onion, very thinly sliced; 1 teaspoon minced garlic; sea salt, to taste; fresh ground black pepper, to taste; 1 (15 ounce) canfire roasted diced tomatoes, undrained; 1 cup reduced-sodium chicken broth (or more); 1 -2 tablespoon capers, drained; 1 cup mixed olive, roughly chopped (the kind from the deli counter)

Servings: persons

12 lemon, cut into wedges
sea salt, to taste
fresh ground black pepper, to taste
1 teaspoon dried oregano, to taste
2 tablespoons olive oil, approximately
2 bone-in chicken breast halves
1 -2 teaspoon unsalted butter, approximately
1 -2 tablespoon extra virgin olive oil, approximately
1 cup white wine (I used White Zinfandel, 1 mini sized bottle)
1 small head fennel, bulb end only, very thinly sliced
12 large red onion, very thinly sliced
1 teaspoon minced garlic
sea salt, to taste
fresh ground black pepper, to taste
1 (15 ounce) canfire roasted diced tomatoes, undrained
1 cup reduced-sodium chicken broth (or more)
1 -2 tablespoon capers, drained
1 cup mixed olive, roughly chopped (the kind from the deli counter)

1
Season chicken with salt & pepper, pop into a zip-top bag and add a little olive oil; Squeeze the lemon wedges over the chicken, and then drop the rinds into the bag; Mix well, seal the bag, and let marinate overnight in the fridge.
2
Heat a skillet(I used cast iron) over medium-high heat.
3
Add a small amount of butter and oil and allow to heat.
4
Add the chicken and brown on both sides; Remove chicken to a plate to keep warm.
5
Remove some of excess oil from the pan, leaving behind some of the pan juices and any browned bits, then splash in the wine and let it deglaze the pan for a couple of minutes (it should be bubbling).
6
Next, add the fennel, onion slivers, and the garlic, stirring to coat with the pan juices; Allow to cook, lowering the heat slightly if needed, until the veggies are softened and have absorbed most of the liquid, about 5 minutes.
7
Add the tomatoes, juice and all, the chicken broth, capers, and olives, and season to taste, if needed.
8
Add the chicken back to the pan and allow to cook uncovered until the chicken is fully cooked (I let it cook 15 minutes, then popped it into a preheated 350F oven for another 10 minutes to finish up).
9
Serve over couscous or rice as desired.
10
I also de-boned my chicken after cooking and served it sliced on top of the veggies and the couscous.
11
You may use boneless breasts, they will just cook a lot faster.

865

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 18 ingredients. The key ingredients include: 12 lemon, cut into wedges, sea salt, to taste, fresh ground black pepper, to taste, 1 teaspoon dried oregano, to taste, and more.

Yes, Sarasota's Chicken With Fennel & Olives falls under the Meat & Poultry category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Sarasota's Chicken With Fennel & Olives

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