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Ingredients

Directions

  • Cut root end from fennel. Measure 1/4 cup fennel sprigs. Slice bulb thinly.

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  • Brown chicken in oil in large skillet; remove to plate.

  • 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.

Nutrition Facts

325 calories; 19 g total fat; 88 mg cholesterol; 461 mg sodium. 9 g carbohydrates; 30 g protein;

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