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Tomato Fennel Chicken Thighs with Cauliflower and Olives Add to cookbook > Add to shopping list > Print this recipe > |
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 Cooking time: 1:00 hr. Ingredients
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 Tbs. 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. For more great chicken recipes, visit www.eatchicken.com. Per Serving: calories 690, fat 43.9g, calories from fat: 56%, protein 50.4g, cholesterol 201mg, dietary fiber 8.6g Dietary Exchange: milk : 0.0, vegtable : 1.0, fruit : 0.2, bread : 0.0, lean meat : 6.3, fat : 5.3, sugar : 0.0, very lean meat protein : 0.0 View Detailed Nutritional Information > | |
