1 (3 pound fryer) cut into pieces
1 teaspoon salt
1 teaspoon pepper
1 teaspoon fresh thyme leaves
2 teaspoons fresh rosemary, chopped
1 tablespoon olive oil
1 tablespoon butter
1/3 cup shallots, coarsely chopped
3 large garlic cloves, thinly sliced
2 fennel bulbs, trimmed and sliced 1/4-inch thick
1 cup dry white wine
1 (28 ounce) can whole tomatoes, coarsely chopped
2 tablespoons GOLDEN BLOSSOM HONEY
1 bay leaf
1/2 cup Kalamata olives, pitted
Honey Flavors and Colors
Honey has different flavors and colors, depending on the location and kinds of flowers the bees visit. Climatic conditions of the area also influence its flavor and color.
Heat oil and butter in a large skillet until hot but not smoking. Add chicken pieces and saute 5 minutes on one side until chicken is browned. Turn chicken pieces and sauté for 5 more minutes until browned. Remove chicken from pan.
Add shallots to skillet and cook 5 minutes until browned. Add the garlic. Cook stirring another minute. Remove from pan.
Add sliced fennel to skillet and sauté 5-6 minutes until fennel begins to brown. Remove from pan.
Pour wine into skillet and raise temperature to high. Boil about 5 minutes until wine reduces. Place chicken pieces in wine. Add shallots, garlic and fennel. Pour tomatoes and their juice over all. Drizzle with honey. Add bay leaf. Cover and simmer 50 minutes. Stir in the olives. Serve with rice.