Tomato-Fennel Chicken Thighs

National Chicken Council
  • Yield: 4 servings
  • Prep: 15 mins
  • Cook: 45 mins


8-- chicken thighs, boneless and skinless
2teaspoons olive oil
8cloves garlic, thinly sliced
1cup dry white wine, divided
1-- (28-ounce) can tomatoes, crushed
1cup chicken broth
1teaspoon fennel seeds
1/4teaspoon cayenne pepper
1teaspoon sun-dried tomatoes, minced
1-- lemon, grated for zest
1cup Kalamata olives, pitted
1/4teaspoon salt
1/8teaspoon pepper
4cups cauliflower florets
1tablespoon parsley, chopped


  1. 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
  2. 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.
  3. To serve, spoon chicken onto serving platter and top with sauce.  Sprinkle with parsley.

Nutritional Info *per serving

  • Calories 570
  • Glycemic Load 0
  • Fat 30g
  • Saturated Fat 6g
  • Polyunsaturated Fat 5g
  • Monounsaturated Fat 18g
  • Cholesterol 100mg
  • Sodium 1860mg
  • Potassium 1350mg
  • Carbohydrate 30g
  • Fiber 7g
  • Sugars 3g
  • Protein 37g
  • Trans Fat 0g
  • Vitamin A 30%
  • Vitamin C 120%
  • Calcium 15%
  • Iron 30%