Slow Cooked Chicken With Fennel, Olives and Scallions

• 1 tablespoon extra-virgin olive oil
• 2 -4 chicken breasts, boneless and skinless (cut into large pieces)
• 12 teaspoon salt
• 14 teaspoon fresh ground black pepper
• 4 garlic cloves, minced
• 2 tablespoons minced rosemary
• 2 cups dry white wine, plus extra if needed
• 1 fennel bulb, trimmed, quartered, and very thinly sliced
• 12 scallions, white and green parts, thinly sliced on the diagonal
• 12 cup oil-cured black olive, pitted and halved
• 2 tablespoons white wine vinegar or 2 tablespoons red wine vinegar

1. Heat the olive oil in a 14-inch skillet over a medium-high flame.
2. Add the chicken pieces and cook until browned on both sides, turning once, about 5 minutes per side.
3. Season with salt and pepper; add the garlic and rosemary; cook 2 more minutes.
4. Deglaze with the wine, lower the heat to medium-low, and cover; cook the chicken 15 minutes, adding a little warm water if the liquid dries out.
5. Fold in the fennel, scallions, olives, and vinegar, and cook 30 more minutes, or until the chicken is tender and the fennel is soft, still covered.
6. Serve hot.

extravirgin olive oil, chicken breasts, salt, ground black pepper, garlic, rosemary, white wine, fennel bulb, scallions, oilcured black olive, white wine vinegar

Taken from www.food.com/recipe/slow-cooked-chicken-with-fennel-olives-and-scallions-431135 (may not work)