You are here: Home » Recipes » Tomato-Fennel Chicken Thighs Tomato-Fennel Chicken Thighs Yield 4 servings Prep 15 mins Cook 45 mins Braised chicken thighs are dressed up with a sauce of tomatoes and fennel seed and served with cauliflower. National Chicken Council PrintEmail Ingredients 8 -- chicken thighs, boneless and skinless2 teaspoons olive oil8 cloves garlic, thinly sliced1 cup dry white wine, divided1 -- (28-ounce) can tomatoes, crushed1 cup chicken broth1 teaspoon fennel seeds1/4 teaspoon cayenne pepper1 teaspoon sun-dried tomatoes, minced1 -- lemon, grated for zest1 cup Kalamata olives, pitted1/4 teaspoon salt1/8 teaspoon pepper4 cups cauliflower florets1 tablespoon parsley, chopped Instructions In large pot over high heat, warm olive oil. Add chicken and brown on both sides, cooking for about 3 – 4 minutes per side. Remove chicken from heat; reduce heat to low. Pour off excess oil. Add to same pot garlic and 1 tablespoon white wine. Cook 1 minute. Stir in remaining wine, crushed tomatoes, chicken broth, fennel seeds, cayenne pepper, sun-dried tomatoes, lemon zest and olives Return chicken to pot; increase heat to high. Bring sauce to a simmer. Reduce heat to low; cover pot. Simmer 25 minutes. Stir in cauliflower florets. Simmer cauliflower and chicken together 10 minutes, until chicken is cooked through and cauliflower is tender. To serve, spoon chicken onto serving platter and top with sauce. Sprinkle with parsley.