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Ingredients

• 1 fryer chicken, about 3 lbs cut into serving pieces or a selection of bone in breast and thighs
• 1 t salt
• 1 t freshly ground black pepper
• 2 t fresh thyme leaves (divided)
• 3 t chopped fresh rosemary (divided)
• 1 T extra virgin olive oil
• 1 1/2 t unsalted butter
• 10-12 small shallots, peeled and left whole
• 4 cloves garlic, minced
• 2 fennel bulbs, trimmed cored and sliced lengthwise 1/4 inch thick
• 1 C dry white wine, such as pinot gris or sauvignon blanc
• 4 C chopped canned tomatoes and their juice (I use fresh) 1 28 oz can
• 2 fresh bay leaves or 1 dried
• 1/4 C kalamata olives
• 1/4 C green olives

Description

One Dish Meal With A Blend Of Flavors That Will Excite The Palate.

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