Fennel and Tomato Stew

I went for this recipe because I really enjoy fennel, but was a little disappointed that many of the flavours fell to the wayside unable to stand up to fennel. The "broth" was fantastic as it seemed to hold all of the combined flavours. If I were to make this again, I would skip the chicken and use a hand blender to make a puree veggie soup.

Ingredients
8 chicken thighs
2 tsp olive oil
8 cloves garlic, thinly sliced
1 cup wine
28 oz tomatoes, diced or crushed
1 cup broth, chicken or vegetable
1 tsp fennel seeds
1/4 tsp cayenne pepper
1 lemon, grated for zest
1/2 cup olives
1 fennel bulb, thinly sliced, fronds removed
1-2 cups cauliflower florets
1 tsp dried parsley

Instructions
In a large pot, warm oil over high heat.

Add chicken and brown on both sides, cooking 3-4 minutes on each side. Remove chicken from pot and set aside; reduce element to low heat.

To the pot, add garlic and 1 tbsp white wine. Cook 1 minute. Stir in remaining wine, tomatoes, broth, fennel seeds, cayenne pepper, lemon zest, and olives.

Return chicken to pot; increase heat to high and bring sauce to a simmer. Reduce to low; cover pot and simmer for about 25 minutes.

Stir in cauliflower and fennel. Simmer everything together for 10 minutes, until chicken is cooked through and vegetables are tender.

Sprinkle with parsley when serving.