Slow Cooked Chicken With Fennel, Olives And Scallions

Total Time: 1 hr Preparation Time: 15 mins Cook Time: 45 mins

Ingredients

• Servings: 2
• 1 tablespoon extra-virgin olive oil
• 2 -4 chicken breasts, boneless and skinless (cut into large pieces)
• 1/2 teaspoon salt
• 1/4 teaspoon fresh ground black pepper
• 4 garlic cloves, minced
• 2 tablespoons minced rosemary
• 2 cups dry , plus extra if needed
• 1 fennel bulb, trimmed, quartered, and very thinly sliced
• 12 scallions, and green parts, thinly sliced on the diagonal
• 1/2 cup oil-cured black olive, pitted and halved
• 2 tablespoons vinegar or 2 tablespoons red vinegar

Recipe

• 1 heat the olive oil in a 14-inch skillet over a medium-high flame. add the chicken pieces and cook until browned on both sides, turning once, about 5 minutes per side.
• 2 season with salt and pepper; add the garlic and rosemary; cook 2 more minutes.
• 3 deglaze with the , lower the heat to medium-low, and cover; cook the chicken 15 minutes, adding a little warm water if the liquid dries out.
• 4 fold in the fennel, scallions, olives, and vinegar, and cook 30 more minutes, or until the chicken is tender and the fennel is soft, still covered. serve hot.