Chicken with Fennel and Olives
6 chicken thighs
1 fennel bulb, sliced
1 onion, sliced
8 cloves of chopped garlic
1 14 oz can of cherry tomatoes ( or diced)
Jumbo green pitted olives
Parsley, thyme, oregano and basil
In a large oven proof skillet brown up your
chicken which has been seasoned with salt and pepper until it has a nice deep
golden color, remove and drain the fat. Drizzle in some olive oil and saute the
garlic, onion and fennel and then deglaze with a healthy splash of white wine.
Add in your herbs, salt and pepper then place the chicken back in. Spread your
olives all around then place the pan in a preheated 375F oven for around 45
1 1/2 cups of half and half, cream or milk
1 1/2 cups of chicken broth
3/4 cup of polenta, I used the instant kind
1 tablespoon butter
Grated parmesan ( a nice size handful) and chopped
In a deep sauce pan heat your milk and broth until boiling
then whisk in the polenta until it starts to bubble and splatter, be careful!
Take it off the stove add in butter, cheese, snipped basil, salt and pepper to
taste. Tastes best when served immediately, if it thickens up just add more
liquid to loosen it up.