Chicken With Tomatoes, Olives And Fennel - cooking recipe

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
Garnish
1 lemon, cut in wedges

Preparation

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.
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.
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.
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.