Chicken Cacciatore with Kalamata Olives and Fennel

Italian, Poultry

Servings : 4 Source :

Ingredients

2 pounds boneless, skinless chicken breasts

2 pounds skinless chicken thighs

1/4 tsp kosher salt

1/4 tsp red pepper flakes

3/4 T all purpose flour

2 T unsalted butter

2 T olive oil

4 cloves garlic, chopped

1 1/2 c chopped red onions

2 c sliced portabello mushrooms

1 fennel bulb, cored and thinly sliced (~2 cups)

1 c peeled, chopped carrots

1 T fresh sage (or 1/2 T dried)

1 T fresh rosemary (or 1/2 T dried)

1 c chicken or beef stock

1 c red wine

14 oz can chopped tomatoes with juice

2 T tomato paste

1/2 c pitted chopped Kalamata olives

1/4 tsp kosher salt

1/4 tsp red pepper flakes

Garnish: chopped parsley

Directions

Rinse and dry chicken and place on waxed paper. Sprinkle chicken with salt and pepper flakes and dust lightly with flour.
In a large stock pot over medium heat, heat butter and olive oil. Add chicken and brown on all sides. Remove with tongs and place on paper towels. In the same pot add garlic, onions, mushrooms, fennel, carrots, sage and rosemary. Saute 7 - 8 minutes. Add chicken, stock, wine, tomatoes, tomato paste and olives. Cover pot and simmer for 50 - 55 minutes. Remove chicken with tongs and keep warm. Simmer and reduce sauce for 15 minutes. Add chicken back to pot and heat thoroughly before serving. Season to taste with salt and pepper flakes.
To serve, divide chicken and sauce into large sop bowls or plates. Garnish with chopped parsley and serve with wedges of baked polenta topped with Parmesan.

Notes

Provided by Jo Graham