Ingredients

• 3 1/2 lbs chicken (bone in or skin on chicken thighs and breasts or you can use any cut up chicken)
• 1 fennel bulb, thin sliced (3/4 lb)
• 1/4 cup fennel leaves
• 1 large onion (cut in half and thin sliced)
• 1 (15 ounce) can whole tomatoes
• 1/4 cup white wine (you could use chicken broth if you prefer)
• 1/2 cup Greek olive (pitted)
• 2 teaspoons minced garlic
• 2 tablespoons olive oil
• salt
• pepper
• 1 lemon, cut in wedges

Instructions

1. Chicken -- In a large saute pan (I prefer cast iron or stainless, NOT non-stick), add the olive oil and bring to medium heat. Add the chicken and brown all sides until golden brown. Remove to a plate, with a paper towel to drain.

2. Vegetables -- In the same pan, add the fennel, onion and garlic and cook until lightly brown. Add the white wine, tomatoes, fennel fronds, salt and pepper and bring to a boil.

3. Chicken -- Add the chicken back in to the pan, reduce to a simmer, and cook until the chicken is tender. It should take about 30 minutes. Add the olives right at the end just to heat through.

4. Serve -- Serve the dish family style with some toasted or grilled pita, your favorite salad and fresh lemon wedges. Just squeeze the lemon wedge on each serving for a great taste.