- 1 of 3 Cut root end from fennel. Measure 1/4 cup fennel sprigs. Slice bulb thinly.
- 2 of 3 Brown chicken in oil in large skillet; remove to plate.
- 3 of 3 Drain all but 1 tablespoon drippings from skillet. Add fennel, onion and garlic; cook until lightly browned. Add tomatoes, water, salt, pepper and fennel sprigs. Bring to boiling. Return chicken to skillet; simmer, covered, until chicken is tender, no longer pink near bone, 30 minutes. Add olives; heat through.
Servings Per Recipe: 6
Per Serving: 19 g Fat, total, 9 g carb., 30 g pro., 461 mg sodium, 325 kcal cal., 88 mg chol.