Special Diets

Tomato-Fennel Chicken Thighs with Cauliflower and Olives

• From: Eat Chicken

Ingredients

• 8 chicken thighs, boneless and skinless

• 2 tsp olive oil

• 8 cloves garlic, thinly sliced

• 1 cup dry white wine, divided

• 1 28 oz can tomatoes, crushed

• 1 cup chicken broth

• 1 tsp fennel seeds

• 1/4 tsp 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 Tbs parsley, chopped

Cayenne pepper, fennel seeds, garlic, and Kalamata olives give this dish a distinct savory flavor with a bit of heat.

Directions

• 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.