Fennel, Orange, and Olive Chicken

Serves 4 - they'll beg for more



INGREDIENTS:
1 1/4 teaspoon table salt
1/2 teaspoon ground black pepper
4 boneless, skinless chicken breasts or thighs (about 1 1/2 pounds), patted dry with paper towels
1 1/2 Tablespoon olive oil
1/3 dry white wine
1 1/2 Tablespoons butter
1 medium bulb fennel , sliced thin (see below) - about 2 cups)
3 medium cloves garlic, minced (about 4 teaspoons)
1/3 cup chicken stock or low-salt canned broth
the zest of one orange
1 orange peeled and cut (see below)
1/3 cup pitted black olives
2 tablespoons chopped fresh parsley leaves
Kosher salt and ground black pepper

DIRECTIONS:
1. Sprinkle salt and pepper over both sides of the chicken breasts or thighs. Heat oil until shimmering in a skillet, at least 10 inches across bottom, over medium-high heat, swirling pan to distribute oil.
2. Place chicken thighs or breasts skin in skillet; cook, without moving chicken, until well browned, about 4 to 6 minutes. Flip chicken and brown second side, 3 to 5 minutes longer; transfer chicken to plate and tent with foil to keep warm.
3. Add wine butter, fennel, and garlic to pan and reduce heat to medium, scraping the pan bottom with a wooden spatula to loosen browned bits. Cook until the fennel is softened about 4 minutes. Stir in chicken stock and cook for 1 minute more.
4. Now, place chicken breasts or thighs back in skillet. Cover the skillet with a lid or tightly cover with aluminum foil and reduce heat to medium-low. Cook for about 8 - 11 minutes or until cooked through. When the chicken pieces are done, add zest, oranges, and olives to the pan sauce. Adjust seasonings, adding salt and pepper to taste. Transfer chicken pieces to serving plates and spoon sauce over meat and sprinkle with parsley leaves. Serve immediately.

How To Intimidate People Just By Cutting An Orange:

1. Cut a thin slice from the top and bottom of the orange and stand on end. Slice away rind and white pith.



2. Cut in half from end to end, remove stringy pith, cut each half into three wedges, and cut crosswise into 1/4-inch pieces.

How To Prepare a Fennel for Cooking

1. Trim and reserve stems and fronds from fennel.









2. Trim a very thin slice from base and remove any tough or blemished outer layers from bulb. 3. Cut bulb in half through base. Use small, sharp knife to remove pyramid-shaped core.






4. Cut cored fennel, crosswise, to yield 3 or 4 slices.






5. Cut these slices, lengthwise, to yield long strips about 1/2-inch thick, (or thinner if desired).
(Illustrations are from Cook's Illustrated Magazine)

N.B. This:
*****Fennel has many medicinal properties. Many people make tea out of the seeds, noting its carminative properties - it helps us with gas expulsion. Beano's got some competition. Also, a phytonutrient compound in fennel called anethole has repeatedly been shown to reduce inflammation and to help prevent the occurrence of cancer in animals.
****In medieval times, fennel together with St. John's Wort and other herbs, was used as a preventative of witchcraft and other evil influences. People hung the plants over doors on Midsummer's Eve to ward off evil spirits.
***All parts of the fennel plant are edible - seeds, roots, stalks, and leaves.
**Fennel is best between autumn and early spring
*Fennel belongs to the Umbellifereae family and is closely related to parsley, carrots, dill and coriander (cilantro).

Recipe by Cristina Paul