Mediterranean Chicken from Williams Sonoma

Williams Sonoma has the most amazing cookbooks. I don't think I have ever browsed through one I didn't like. This one in particular is a favorite, purchased for a bargain price at My Favorite Books - my go-to for used books.

So far each chicken recipe has been a hit. Our favorite is the roasted section and one with balsamic roasted onions. (Salivating just thinking of that one.

This one is called Mediterranean Chicken.


3 pounds of chicken, cut up (I used leg quarters, cut)
1 TB basil
2 TB olive oil
1 clove garlic, cut in half
1 red pepper, seeded and sliced
1 yellow pepper, seeded and sliced
1/4 cup chicken stock
salt and pepper
1/2 cup thinnly sliced fennel
1/4 cup white wine
olives, preferably small black, Greek or Italian (They didn't make it into the photo :-(

The yellow pepper we harvested from our little garden. Fennel hanging over the red bell pepper reminds me of Christmas....hmmm, that was random. Anyway, nice mingling of flavors - the fennel, garlic, red and yellow peppers.

Rub the chicken pices with basil. Warm oil in large saute pan. Add chicken and garlic, turning pieces as they cook, about 3 minutes per side. (back and stove is in need of it cooks at a higher heat than normal.)

Remove pieces as they are golden, place on a platter and tent to keep warm. Toss the garlic.

Add peppers and cook for 2 minutes, until soft. Now stir in chicken stock or broth, salt and pepper, finally add the fennel.

Add white wine and chicken pieces back to the pan. Cover and cook until chicken is tender, about 30 to 40 minutes, assuming you don't have a piece of gobshite for a stove. Otherwise, watch it carefully so your liquid doesn't burn off and the chicken burns ....

The last ten minutes of cooking remove lid and add olives.

We had with a pasta side, a crusty baguette and a bit of white wine. Ate outside until the humidity drove us in.

Nice meal - thanks again Williams Sonoma!


Kim said...

I'm totally dubbing you the Queen of Chicken Dishes :) I love the flavors in this one and it's always a bonus when you get to use something you've grown in your own garden. Looks delicious, Tina!

Anonymous said...

Mmmmm - lovely ... the sweetness of the peppers with the chicken *has gone all dribbly*

Ribs were good - none left to take photos of :o(

MM said...

They do have nice cookbooks. This dish looks great!

I don't mind random. And it does look Christmasy.

Drick said...

I like the sound of flavors in this one too, of course, I am like you, anything in the roasted department is just fine with me...

~~louise~~ said...

I'm a huge fan of Williams Sonoma cookbooks. Never pass one by even if I already have it!!!

The chicken looks awesome!!! What kind of wine did you serve, I'm wondering. For some reason I have a problem pairing wine with fennel, which by the way I absolutely LOVE roasted!!!

Thanks for sharing, Tina...

Thank you so much for your comforting words. The are truly appreciated. I'm on the mend:)

P.S. I "grabbed" your lovely button:)

Pierce said...

Kim, I will proudly wear the crone of chicken dish queen! Yes, the garden wasn't extremely plentiful this year but we did get a few good things.

Mrs. L - I agree about the rib photos for me

MM - Thanks...I get random alot. Must be the drink.

Drick - absolutely...roasted works for us any time.

Louise, I wish we could have a lunch and chat. I have been thinking of you. YES - Williams Sonoma rocks my world!

Anonymous said...

Hey Mrs C - we are ribbing it again this weekend ... I will photo before we scoff I promise. Also it's the lamb roast on Saturday so I PROMISE photos for that! Anyway Med chicken questions (we are making some tonight) ... the basil, I am assuming it's fresh basil?
Mrs L x

Kelly @ Eat Yourself Skinny said...

Oh I bet this was a hit! Looks delicious and what a great cookbook! :)

~~louise~~ said...

That's a lovely thought, Tina. Perhaps, someday:) Something tells me we would never shut up!!!

You are always welcome to visit PA:)

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