Cooking Directions

• Season the chicken as desired.  Heat 2 tablespoons oil in a 12-inch skillet over medium-high heat.  Add the chicken in batches (for better browning, don't overcrowd the skillet) and cook until well browned on all sides.  Remove the chicken from the skillet.  Pour off fat, reserving 1 tablespoon in the skillet.
• Add the onion and fennel to the skillet and cook for 3 minutes, stirring occasionally.  Add the flour and cook and stir for 1 minute.  Stir in the garlic, olives, capers and Herbes de Provence.
• Add the tomatoes, wine and broth to the skillet and heat to a boil, stirring to scrape up any browned bits from the bottom of the skillet.  Return the chicken to the skillet.  Cover and cook for 25 minutes or until the chicken is cooked through.  Season to taste and sprinkle with the basil before serving.  Serve hot with creamy polenta or noodles.

Ingredients

• 4.5 pounds chicken parts
• 2 tablespoons extra virgin olive oil
• 1 large onion, peeled and cut in wedges (about 2 cups)
• 1 fennel bulb (about 10 ounces), trimmed and cut in wedges (about 2 cups)
• 2 tablespoons all-purpose flour
• 5 cloves garlic, peeled
• 0.25 cup drained oil-cured olives
• 2 tablespoons capers, rinsed and drained
• 1 teaspoon Herbes de Provence
• 1 can (14.5 ounces) diced tomatoes, drained
• 1 cup white wine
• 1 cup Swanson® Crafted Roasted Chicken Broth
• 2 tablespoons thinly sliced fresh basil leaves