Ingredients
8 each thighs, chicken, broiler/ - fryer,, boned, skinned
1 medium lemon, juice of
1/4 tsp pepper, white
2 tbsp oil, olive
16 each olives, pimento stuffed
16 small tomatoes, cherry
16 large olives, black, pitted
1 tbsp fennel seeds, chopped
5 tbsp shallots, chopped
1 tbsp garlic, chopped
1 tbsp thyme, fresh
1 each bay leaf
3/4 cup wine, white
3/4 cup broth, chicken
3 tbsp parsley, chopped
1/2 tsp pepper, red, flakes
1/2 tsp paste, anchovy
Directions
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
Servings: 4 servings
Chicken With Fennel & Olives Recipe brought to you by Recipe Ideas
Categories: Chicken; Fruit; Poultry
The History of Recipes
It is possible to trace the history of meal recipes far back into ancient history, certainly as far back into history as pharonic Egypt, and possibly even further. However, sadly, these old recipes were just simple hieroglyphic instructions for meal preparation.
The truth of the matter is, the oldest recipe found, according to experts in ancient history is a series of clay tablets in ancient Sumerian which recount the making of bread which is then used to make a drink, quite possibly a form of beer as it is recorded as making those who drank it feel exhilarated and blissful. Later on, in The time of the roman empire 25BC a roman called Apicius created a collection of documents detailing recipes enjoyed by the Romans. In his works, Apicius describes how the meals were divided into starters, main meal and desserts, something we still use today. Aspicius also tells us how the ancient cooks were skilled in the use of a good variety of spices, including a few that will be familiar to modern chefs such as thyme, fennel and parsley. Later, in the fifteenth century, people returning from the crusades brought us a variety of foods and herbs from the East, such as parsley, basil and rosemary. These new herbs and spices was responsible for an eruption in books on cookery, many of which are kept safe in private collections. During the following few hundred years, the rich and powerful families of the West competed to serve up the most extravagent meals, and as a result cooks and their collection of recipes could command a high salary. Nevertheless, it was during the 19th century that cookery and recipe collections reached a high level of popularity. Mrs Isabella Beeton in the UK, and the equally famous Fannie Farmer in the USA, devoted much of their lives to collecting, testing, and publishing recipes for their fellow cooks to enjoy. By the time we get to the 1900s, cookery books are highly popular mostly as a result of increased literacy, more free time and a general increase in wealth. |
We hope you enjoy this Chicken With Fennel & Olives recipe.
