Ingredients

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

Description

Tomato-Fennel Chicken Thighs With Cauliflower And Olives, Recipe

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