Baked chicken pieces with olives, fennel and tomato

Fairlady
4 servings Prep: 15 mins, Cooking: 1 hr 10 mins
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By Food24 November 17 2015
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Ingredients (13)

1 chicken — whole, cut into pieces
sea salt and freshly ground black pepper
2 Tbs butter
1/2 cup wine — white
1/2 cup stock — chicken
100 g green olives
600 g tomatoes — mixed
200 g cherry tomatoes
6 fennel — baby, bulbs, halved
10 g fresh parsley — chopped
1x 400 g white beans — tinned, drained and rinsed
sea salt and freshly ground black pepper
pea shoots — to garnish
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Method:

Preheat oven to 160°C.

Rinse and pat dry chicken pieces, then rub them with olive oil and season.

Heat a large non-stick frying pan; add butter and brown chicken all over. Remove and drain on paper towel.

Pour off excess oil from the pan, then add wine and stock to the pan and boil for 2 minutes.

Place chicken in a baking dish with olives, tomatoes, fennel and parsley, and pour over wine and stock. Season.

Place dish in the oven and bake for 45 minutes. Add white beans and bake for a further 15 minutes. Then remove from oven.

Serve:
Garnished with pea shoots.

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